There’s something irresistible about crispy chicken tenders coated in golden breadcrumbs and drizzled with garlicky, buttery goodness.
These Garlic Parmesan Chicken Tenders are crunchy on the outside, juicy inside, and bursting with flavor.
They’re perfect for family dinners, game-day platters, or even as a party appetizer.
Why You’ll Love This Recipe
The chicken stays incredibly juicy thanks to the buttermilk marinade.
The panko and parmesan breading delivers a perfect golden crunch.
Garlic butter adds a rich, savory finish that takes them over the top.
They’re a crowd-pleaser for all ages.
What You’ll Need (Ingredient Highlights)
Boneless, skinless chicken tenderloins cook quickly and stay tender.
Buttermilk helps tenderize the chicken and lock in moisture.
Panko breadcrumbs create a light, crispy coating.
Freshly grated parmesan adds nutty, salty flavor.
Garlic butter with parsley gives a fragrant, rich finish.
Pro Tips Before You Start
Marinate the chicken for at least 3 hours for maximum juiciness.
Use three separate bowls for breading to keep the coating even.
Keep the oil at 350°F for consistent frying results.
Serve immediately after drizzling with garlic butter for best texture.
How to Make Garlic Parmesan Chicken Tenders
Step 1 – Marinate the chicken
In a large bowl, combine chicken, buttermilk, salt, and pepper.
Cover and refrigerate for 3 hours or overnight.
Step 2 – Prepare the breading
Set out three shallow plates: one with flour, cornstarch, salt, and garlic powder; one with whisked eggs and water; one with panko and parmesan mixed together.
Step 3 – Bread the chicken
Remove chicken from buttermilk.
Dredge in flour mixture, dip in eggs, then coat in panko-parmesan mixture, pressing gently to adhere.
Place on a lined baking sheet.
Step 4 – Heat the oil
In a large pot over medium-low heat, add 2 inches of oil and heat to 350°F.
Step 5 – Fry the chicken
Working in batches, fry 3–4 tenders at a time for 4–5 minutes, until golden brown and 165°F inside.
Transfer to a paper towel-lined plate.
Step 6 – Make the garlic butter
In a small saucepan over low heat, melt butter with garlic and salt.
Remove from heat and stir in parsley.
Step 7 – Serve
Place chicken on a platter and drizzle with garlic butter. Serve warm.
What to Serve Them With
Marinara sauce or ranch dressing for dipping.
Crispy fries or a fresh green salad.
Roasted vegetables for a complete meal.
Variations / Substitutions
Bake instead of fry—cook at 400°F for 18–20 minutes, flipping halfway.
Use Italian-seasoned panko for extra flavor.
Add chili flakes to the garlic butter for a spicy kick.
Storage & Leftovers
Store cooled tenders in an airtight container in the fridge for up to 3 days.
Reheat in the oven or air fryer to restore crispiness.
Freeze cooked tenders for up to 2 months; thaw before reheating.
FAQs
Can I use chicken breasts instead of tenderloins?
Yes, slice them into strips for even cooking.
Can I make these ahead?
You can bread the chicken up to 4 hours in advance and keep it chilled until frying.
Can I air-fry these tenders?
Yes, cook at 400°F for about 10–12 minutes, flipping halfway.
Do I have to use buttermilk?
No, you can use milk with a splash of lemon juice or vinegar as a substitute.
Can I use pre-grated parmesan?
Freshly grated is best for flavor and texture, but pre-grated works in a pinch.
How do I keep them crispy after frying?
Place them on a wire rack instead of stacking them so air can circulate.
Final Thoughts
Garlic Parmesan Chicken Tenders are the perfect mix of crispy, juicy, and flavorful.
Whether you serve them as a snack, appetizer, or main course, they’re sure to disappear fast.
Garlic Parmesan Chicken Tenders
Ingredients
Method
- In a large bowl, combine chicken, buttermilk, salt, and pepper.
- Refrigerate 3 hours or overnight.
- Prepare breading stations: flour mixture (flour, cornstarch, salt, garlic powder), egg mixture (eggs, water), and panko-parmesan mixture.
- Remove chicken from marinade.
- Coat in flour mixture, dip in egg mixture, then press into panko-parmesan mixture.
- Heat 2 inches of oil in a pot to 350°F.
- Fry chicken in batches 4–5 minutes until golden and 165°F inside. Drain on paper towels.
- See full steps with tips & photos → https://theboatshedcafe.com/garlic-parmesan-chicken-tenders/
Notes
- Marinating in buttermilk tenderizes the chicken and adds flavor.
- Cornstarch in the breading makes the crust extra crisp.
- These can also be baked or air-fried for a lighter version.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.