These garlic Parmesan chicken tenders start with a seasoned buttermilk marinade, followed by a panko and Parmesan coating. Once golden and cooked through, they get a buttery garlic finish and a creamy dipping sauce on the side. They take a little planning for the marinade, but the coating and frying steps are straightforward.
Tips before you start
The buttermilk marinade needs at least 3 hours in the fridge, in addition to the active preparation time. Keep the coating bowls separate and discard any leftover marinade, egg or flour mixture that has touched raw chicken. Use a thermometer to check the thickest part reaches 74°C (165°F); colour alone is not a reliable check.
How to make garlic parmesan chicken tenders
- Whisk the buttermilk with the marinade seasonings and optional hot sauce. Add the chicken strips, cover and refrigerate for at least 3 hours.
- Prepare three bowls: mix the flour, cornstarch, baking powder and coating seasonings in the first; beat the eggs in the second; mix the panko with 50 g Parmesan in the third.
- Lift each tender from the marinade, letting excess drip off. Coat in flour, then egg, then flour again, then egg again, then panko. Press the crumbs on gently. Rest on a rack for 15 minutes while preparing the sauce and oil.
- Whisk the dipping sauce ingredients together and refrigerate. Heat the frying oil to 175°C (350°F) in a deep, sturdy pan, leaving plenty of space above the oil. Fry chicken in small batches for about 3–4 minutes per side, until golden and the thickest piece reaches 74°C (165°F). Drain on a wire rack.
- Melt the butter over gentle heat. Add the garlic and cook for 60–90 seconds until fragrant, without browning. Remove from the heat and stir in parsley and 100 g Parmesan.
- Toss the hot tenders lightly with the garlic Parmesan butter and serve immediately with the dipping sauce.
Why you’ll love these crispy chicken tenders
A crisp, craggy coating, juicy chicken and plenty of garlic butter make these tenders lovely for a relaxed dinner or a sharing platter. Parmesan goes into both the breadcrumb coating and the finishing butter, so you get savoury flavour all the way through. The creamy dipping sauce adds a little tang alongside that buttery finish. Plan the marinade earlier in the day, then leave the coating and frying until you are ready to eat.
Ingredient notes
Chicken breast cut into thin, even strips is the starting point here. Keep the pieces similar in thickness so they cook at roughly the same pace. Buttermilk carries the seasonings and helps the coating cling; the recipe card also includes a milk-and-lemon alternative. Panko gives the coating a more open, crunchy texture than fine breadcrumbs. Flour and cornstarch form the first coating layer, while beaten eggs help the crumbs stick.
Choosing the Parmesan and garlic
Use finely grated Parmesan in the coating so it mixes evenly with the panko. Freshly grated Parmesan works well in the finishing butter, too. The recipe uses garlic powder in the marinade and coating, then fresh garlic in the butter. They have different roles: the powder distributes flavour through the layers, while the fresh cloves give the warm butter its fragrant finish. Keep the optional cayenne and hot sauce out if you prefer a milder batch.
How to keep the coating crisp
Let excess marinade drip off before coating each piece. A very wet surface can make the flour clump and the coating slide away. Press the panko on gently, then give the coated chicken its 15-minute rest on a rack. Fry in small batches so the oil does not cool dramatically, and let it return to the recipe temperature between batches. Drain the cooked tenders on a rack rather than piling them on top of one another, which traps steam.
Adding the garlic Parmesan butter
Cook the fresh garlic gently: it should smell fragrant without turning dark brown. Take the pan off the heat before stirring in the Parmesan and parsley. Toss the chicken lightly just before serving. For a crunchier finish, spoon a little of the butter over each tender and serve the rest alongside instead of soaking every piece. A generous coating of sauce naturally softens some of the breadcrumb crunch.
What to serve with garlic Parmesan chicken tenders
Set the tenders on a platter with the dipping sauce in a small bowl, then add a crisp cucumber salad or simple dressed leaves. Potatoes make a lovely more filling side; try the cheesy smashed potatoes. For another chicken dinner with a crisp coating, take a look at the crispy chicken folded wraps.
Can I prepare them ahead?
You can mix the dipping sauce and start the refrigerated marinade ahead of cooking. For the best texture, finish coating, frying and adding the garlic butter close to serving. Keep prepared raw chicken separate from the sauce and other ready-to-eat ingredients, and use clean utensils for the cooked tenders.
Can I bake or air-fry this recipe?
The method here is written for frying. Baking or air-frying will change the way this thick coating browns, so the frying time is not a suitable guide for those methods. This recipe does not include a tested oven or air-fryer conversion.
Why are my tenders dark outside before the middle is cooked?
The chicken may be too thick or the oil too hot. Cut thin, even strips and monitor the oil temperature rather than relying only on the hob setting. Check the centre with a thermometer as described in the recipe card; the colour of the crumbs cannot tell you whether the chicken is ready.
More recipes to try
For another cosy meal, try roasted tomato pasta with ricotta or browse the recipe collection.
Garlic Parmesan Chicken Tenders
Ingredients
Method
- Whisk the buttermilk with the marinade seasonings and optional hot sauce. Add the chicken strips, cover and refrigerate for at least 3 hours.
- Prepare three bowls: mix the flour, cornstarch, baking powder and coating seasonings in the first; beat the eggs in the second; mix the panko with 50 g Parmesan in the third.
- Lift each tender from the marinade, letting excess drip off. Coat in flour, then egg, then flour again, then egg again, then panko. Press the crumbs on gently. Rest on a rack for 15 minutes while preparing the sauce and oil.
- Whisk the dipping sauce ingredients together and refrigerate. Heat the frying oil to 175°C (350°F) in a deep, sturdy pan, leaving plenty of space above the oil. Fry chicken in small batches for about 3–4 minutes per side, until golden and the thickest piece reaches 74°C (165°F). Drain on a wire rack.
- Melt the butter over gentle heat. Add the garlic and cook for 60–90 seconds until fragrant, without browning. Remove from the heat and stir in parsley and 100 g Parmesan.
- Toss the hot tenders lightly with the garlic Parmesan butter and serve immediately with the dipping sauce.
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