Crispy Garlic Parmesan Chicken Tenders are a golden, savory delight featuring tender strips of chicken marinated in buttermilk, coated in seasoned panko and Parmesan, and fried until irresistibly crunchy. Sprinkled with fresh parsley and more Parmesan, these chicken tenders are a restaurant-worthy dish perfect for lunch, dinner, or entertaining.

Why You’ll Love This Recipe

• Exceptionally Crispy: The panko-Parmesan coating delivers a crunchy texture that stays crisp.
• Juicy and Flavorful: Buttermilk marination keeps the chicken moist and tender.
• Crowd-Pleasing: A family-friendly favorite that’s ideal for kids and adults alike.
• Versatile: Serve as a main dish, appetizer, or in sandwiches and wraps.
• Pairs with Everything: Great with ranch, garlic aioli, marinara, or honey mustard.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 lb chicken tenders or chicken breasts cut into strips
• 1 cup buttermilk
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups panko breadcrumbs
• 1/2 cup grated Parmesan cheese (plus extra for garnish)
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Vegetable oil for frying
• 1 tablespoon chopped parsley (for garnish)
• Ranch or garlic aioli for serving

Directions

1. Place the chicken tenders in a bowl and cover with buttermilk. Marinate for at least 30 minutes, or overnight in the refrigerator for best results.
2. Prepare a breading station with three shallow bowls:
   • Bowl 1: all-purpose flour
   • Bowl 2: beaten eggs
   • Bowl 3: panko breadcrumbs mixed with Parmesan, garlic powder, paprika, salt, and pepper
3. Remove the chicken from the buttermilk, letting the excess drip off. Dredge each piece in the flour, dip into the eggs, and then coat thoroughly in the breadcrumb mixture.
4. In a deep skillet or heavy-bottomed pot, heat 2–3 inches of vegetable oil over medium heat. The oil is ready when it reaches 350°F (175°C).
5. Fry the chicken tenders in batches, 3–4 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
6. Transfer the cooked tenders to a paper towel–lined plate. Immediately sprinkle with extra grated Parmesan and chopped parsley.
7. Serve hot with ranch dressing, garlic aioli, or your favorite dipping sauce.

Servings and timing

This recipe serves 4 people.
Preparation time: 15 minutes (plus 30 minutes marinating time)
Cooking time: 15–20 minutes
Total time: Approximately 1 hour (including marination)

Variations

• Oven-baked version: Bake at 425°F (220°C) on a wire rack for 20–25 minutes, flipping halfway.
• Air fryer method: Air fry at 400°F (200°C) for 10–12 minutes, turning once.
• Add heat: Mix cayenne pepper or chili flakes into the breadcrumb coating.
• Herb twist: Add dried Italian herbs or rosemary to the coating for a different flavor profile.
• Cheese blend: Use a mix of Parmesan and Pecorino Romano for extra richness.

Storage/reheating

Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing:
Freeze cooked tenders in a single layer, then transfer to a freezer-safe bag. Freeze for up to 2 months.

Reheating:
Reheat in a 375°F (190°C) oven for 10–15 minutes or in an air fryer for 6–8 minutes to retain crispiness. Avoid microwaving, as it can make the coating soggy.

FAQs

Can I use chicken thighs instead of tenders?

Yes, boneless, skinless chicken thighs work well and remain juicy after frying.

How long should I marinate the chicken?

At least 30 minutes, but up to 8 hours for maximum tenderness and flavor.

Can I make these in advance?

You can bread the chicken and refrigerate it for up to 4 hours before frying, or fry and reheat later.

What oil is best for frying?

Vegetable oil, canola oil, or peanut oil are good choices due to their high smoke points.

Can I bake these instead of frying?

Yes, bake at 425°F (220°C) for 20–25 minutes on a wire rack for best results.

Do I need to use panko breadcrumbs?

Panko provides the best crunch, but you can use regular breadcrumbs if needed.

What’s a good dipping sauce?

Ranch, garlic aioli, honey mustard, spicy mayo, or even marinara all work well.

How do I know when the chicken is done?

Use a meat thermometer; the internal temperature should reach 165°F (74°C).

Can I double the recipe?

Yes, just ensure you fry in batches to avoid crowding the pan.

How can I keep them crispy after frying?

Place cooked tenders on a wire rack instead of paper towels to allow air circulation.

Conclusion

Crispy Garlic Parmesan Chicken Tenders are the perfect combination of juicy chicken and flavorful crunch. Whether served as an appetizer, lunch, or main course, they’re guaranteed to please. With simple ingredients and a crowd-friendly flavor, they’re a must-try recipe for your weekly rotation or next gathering.

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