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The Boat Shed Kitchen

Garlic Parmesan Chicken Tenders

These Garlic Parmesan Chicken Tenders are marinated in buttermilk for extra juiciness, coated in a crunchy panko-Parmesan crust, fried to golden perfection, and finished with a buttery garlic-parsley drizzle. Perfect as a game day snack, party appetizer, or weeknight dinner.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Calories: 450
Ingredients Method Notes

Ingredients
  

Chicken:
  • 1½ pounds boneless skinless chicken tenderloins
  • 1 cup 245 g buttermilk
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
Breading:
  • 1 cup 125 g all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon kosher salt
  • ½ teaspoon garlic powder
  • 2 large eggs room temperature
  • 1 tablespoon water
  • 2 cups 216 g plain panko bread crumbs
  • 1 cup 100 g parmesan cheese, finely grated
  • Vegetable oil for frying
Garlic Butter:
  • ½ cup 113 g unsalted butter
  • 1 tablespoon garlic minced
  • ½ teaspoon kosher salt
  • 2 teaspoons parsley chopped

Method
 

  1. In a large bowl, combine chicken, buttermilk, salt, and pepper.
  2. Refrigerate 3 hours or overnight.
  3. Prepare breading stations: flour mixture (flour, cornstarch, salt, garlic powder), egg mixture (eggs, water), and panko-parmesan mixture.
  4. Remove chicken from marinade.
  5. Coat in flour mixture, dip in egg mixture, then press into panko-parmesan mixture.
  6. Heat 2 inches of oil in a pot to 350°F.
  7. Fry chicken in batches 4–5 minutes until golden and 165°F inside. Drain on paper towels.
  8. 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.