Garlic Parmesan Chicken Tenders with Cilantro Dipping sauce
Growing up Southern means you learn how to make Fried Chicken Tenders that are crispy on the outside and juicy, tender on the inside. But being inspired by all the garden fresh herbs, we’re making them into Garlic Parmesan Chicken Tenders with a refreshing Cilantro Dipping Sauce that’s high in protein!
Ingredients you’ll need:
- chicken tenders
- buttermilk
- garlic powder
- fresh garlic
- paprika
- salt
- grated parmesan
- cornstarch
- flour
- frying oil
- fresh parsley
- cilantro
- yogurt
- dijon
TIPS for Making Fried Chicken:
- Buttermilk it! Allow at least 30 minutes, ideally 2 hours or more, for the chicken to sit in the seasoned buttermilk mixture as this helps to tenderize the chicken for a juicy chicken tender.
- Double coat it! If you’ve been around, you know that we always double fry whatever it is that we’re frying, but the same method goes for battering it prior to frying. Double battering your chicken helps to create a semi-thick coating that gets extra crispy while keeping the chicken tender inside.
- Don’t get fancy with it! Don’t overthink your battering or try to use speciality flours. The best fried chicken is made with the simplest of ingredients – and that’s why it’s a southern favorite.
- Fry it HOT! And don’t overcrowd the frying pan! These are two very important things to remember as you fry. If you don’t have a frying thermometer, just look out for the oil to be shimmering and you can also test try with a small flour clump. BUT at the same time, you don’t want the oil smoking – if it’s too hot, the chicken will burn and not fully cook!
Cook with me!
Garlic Parmesan Chicken Tenders
Servings: 6
Ingredients
For the Wet Batter:
- 2 lbs. Chicken Tenders or chicken breasts sliced into thin strips
- 2 cups Buttermilk
- 2 tbsp. Garlic Powder
- 1 tbsp. Paprika
- 1 tsp. Salt
For the Dry Batter:
- 2 1/2 cups All Purpose Flour
- 1/4 cup Cornstarch
- 1 cup Grated Parmesan
- 1 tbsp. Garlic Powder
- 1 tbsp. Paprika
- 1 tsp. Salt
- Frying Oil
For the Garlic Parmesan Topping:
- 4 tbsp. Unsalted Butter
- 4 Garlic Cloves minced
- 1 1/2 cups Grated Parmesan
- 1/2 cup Fresh Parsley finely chopped
For the Cilantro Dipping Sauce:
- 1 cup Pain Greek Yogurt
- 1 cup Fresh Cilantro
- 1/3 cup Sour Cream
- 1 tbsp. Dijon Mustard
- Juice of 1 Lemon or lime
Instructions
For the Wet Batter:
- Combine the buttermilk and seasonings. Mix well. Add the chicken tenders and press down with a fork to submerge in the buttermilk mixture. Cover and place in the fridge for at least 30 minutes to overnight.
For the Dry Batter:
- Bring 2-3″ of frying oil, such as tallow or olive oil, in a skillet over medium high heat to 350F, until shimmering.
- Combine all the dry ingredients together in a large bowl. Mix well.
- Working one chicken tender at a time, toss in the dry mixture, then back into the buttermilk mixture, then back into the dry mixture to double batter. Gently press the flour mixture into the chicken so it looks shaggy.
- Fry in small batches for 3-4 minutes on each side, until golden.
- Remove the fried chicken tenders with kitchen tongs to a paper towel lined plate.
- Once all chicken is fried, work in small batches to fry a second time for 1-2 minutes, until deeply golden. Remove and place on a freshly-lined paper towel plate or wire rack to drain excess liquids.
To Make the Garlic Parmesan Topping:
- In a small saucepan, melted the butter. Add the minced garlic to saute 1-2 minutes, until fragrant.
- Add the fried chicken tenders to a very large bowl. Pour the garlic-butter evenly on top, then immediately add the grated parmesan and chopped parsley.
- Working quickly, gently swirl the bowl to toss the chicken tenders in garlic-parmesan mixture without them breaking apart.
To Make the Basil Dipping Sauce:
- Combine all ingredients in a high speed blender. Pulse until smooth, adding water to help thin out as necessary. Enjoy with the garlic parmesan chicken tenders!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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So I followed this recipe to the T and it went so smooth until the very end when you put the already cooked tenders back in for a min or two , all my breading fell off overall it was great but the breading falling off disappointed me.
Hi Jenn! I’m so sorry to hear some of the breading fell off during the second frying!! That could be caused by a few things: (1) The oil not being hot enough (ideal temp is around 350F – 360F) which can weaken the coating if it’s too hot or too cool. (2) Overcrowding the frying pan can cause more steam which will separate the chicken from the coating, And (3) there was too much moisture on the chicken itself – which is where I would recommend patting it as dry as possible with a paper towel prior to battering. Hopefully these tips help a little! 🙂
Hubby and I absolutely LOVED this recipe. The cilantro dipping sauce is perfect for summer and so refreshing. This was my first time ever frying chicken and directions were extremely easy to follow without overcomplicating anything.
I’m about to make this for the second time. First time my husband said it was the best chicken tender ever!
AHH that’s awesome! Thank you!!
The flavors of this recipe are to die for. Incredible, will be making this again!