Garlic Parmesan Chicken Tenders

These Garlic Parmesan Chicken Tenders are crispy on the outside and tender on the inside, coated in a rich, thick garlic parmesan cream sauce that is completely irresistible.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings Servings

Calories 1260kcal

Equipment

Large frying pan or deep skillet
Medium skillet (for sauce)
Shallow bowls (2) for dredging
Whisk
Tongs
Paper towel-lined plate or wire rack
Measuring Cups and Spoons
Instant-read thermometer (recommended)

Ingredients

Chicken

2 pounds chicken tenderloins
1 ½ cups all-purpose flour
½ cup cornstarch
2 teaspoons baking powder
½ teaspoon garlic salt
½ teaspoon smoked paprika
1 cup milk
2 cups light oil vegetable or canola for frying

Garlic Parmesan Sauce

3 tablespoons salted butter
3 tablespoons all-purpose flour
1 ½ cups chicken stock
¾ cup heavy cream
3 teaspoons sugar
3 cloves garlic minced
1 tablespoon Italian seasoning
3 tablespoons lemon juice
1 teaspoon red pepper flakes
1 cup grated parmesan cheese

Instructions

Prepare the Chicken

In a shallow dish, whisk together flour, cornstarch, baking powder, garlic salt, and smoked paprika.
Lightly dredge each chicken tender in the flour mixture. Set aside.
In a second shallow dish, whisk together milk and 1 tablespoon of the flour mixture.
Dip the floured chicken into the milk mixture.
Dredge the chicken back into the flour mixture for a second coating. Set aside on a plate.

Fry the Chicken

Heat oil in a large frying pan over medium-high heat until it reaches 350°F.
Working in batches, carefully add chicken to the hot oil. Do not overcrowd the pan.
Fry for 2–3 minutes per side, or until golden brown and the internal temperature reaches 165°F.
Transfer to a paper towel-lined plate or wire rack to drain excess oil.

Make the Garlic Parmesan Sauce

In a medium skillet over medium heat, melt the butter.
Whisk in the flour and cook for 2 minutes to form a roux.
Slowly whisk in the chicken stock until smooth.
Whisk in heavy cream, sugar, minced garlic, Italian seasoning, lemon juice, and red pepper flakes.
Bring to a gentle bubble and allow to thicken slightly (about 3–5 minutes).
Stir in grated parmesan cheese until melted and smooth.

Finish

Dunk chicken tenders into the sauce or spoon sauce generously over the top.
Serve immediately.

Notes

Double dredging creates an extra crispy coating.
Maintain oil temperature at 350°F for best texture.
Freshly grated parmesan melts smoother than pre-shredded.
Add additional red pepper flakes for extra heat.
The sauce thickens as it cools.

Nutrition