Hey, y'all! If you’re craving something crispy, saucy, and full of flavor, these Garlic Parmesan Chicken Tenders are a must-try! Tender chicken strips are fried to golden perfection and tossed in a rich, creamy garlic Parmesan sauce. They’re perfect as a quick dinner, game-day snack, or even a crowd-pleasing appetizer.

Garlic Parmesan Chicken Tenders

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Ingredients: Garlic Parmesan Chicken Tenders

This recipe keeps things simple with everyday ingredients like flour, garlic, and Parmesan cheese. The double-dredge technique gives the chicken that extra crunch, and the buttery garlic Parmesan sauce takes it over the top. You probably have most of these ingredients already in your kitchen!

For the Chicken:

• 2 lbs. chicken tenderloins
• 1 ½ c. flour
• ½ c. cornstarch
• 2 tsp. baking powder
• ½ tsp. garlic salt
• ½ tsp. smoked paprika
• 1 c. milk
• 2 c. light oil, for frying

For the Sauce:

• 3 tbsp. salted butter
• 3 tbsp. flour
• 1 ½ c. chicken stock
• ¾ c. heavy cream
• 3 tsp. sugar
• 3 cloves garlic, minced
• 1 tbsp. Italian seasoning
• 3 tbsp. lemon juice
• 1 tsp. red pepper flakes
• 1 c. grated Parmesan cheese

How to Make Garlic Parmesan Chicken Tenders

Making these Garlic Parmesan Chicken Tenders is easy, even if you’re new to frying. The process is simple — coat the chicken, fry until crispy, and toss it in the savory Parmesan sauce. With a few quick steps, you’ll have restaurant-quality chicken tenders at home.

1. In a shallow dish, whisk together the flour, cornstarch, baking powder, garlic salt, and smoked paprika.
2. Lightly dredge the chicken tenderloins in the flour mixture and set aside.
3. In a separate shallow dish, combine the milk with 1 tbsp. of the flour mixture and whisk to blend.
4. Dip each floured chicken tender into the milk mixture, then dredge it again in the flour mixture to coat fully. Set aside.
5. In a large frying pan, heat the oil over medium-high heat until it reaches 350°F.
6. Fry the chicken tenderloins in batches, being careful not to overcrowd the pan. Cook for 2-3 minutes per side, until golden brown and crispy.
7. Transfer the fried chicken to a paper towel-lined plate or wire rack to drain excess oil.
8. To prepare the sauce, melt the butter in a medium skillet over medium heat.
9. Whisk in the flour and cook for 2 minutes to form a roux.
10. Gradually whisk in the chicken stock until smooth and lump-free.
11. Add the heavy cream, sugar, minced garlic, Italian seasoning, lemon juice, and red pepper flakes. Bring the mixture to a gentle bubble, stirring occasionally, until the sauce thickens slightly.
12. Stir in the grated Parmesan cheese until melted and smooth.
13. Dunk the crispy chicken tenders into the sauce or drizzle the sauce generously over the top.
14. Serve warm and enjoy!

Pro Tips For Making This Recipe

1. Dipping the chicken in the flour mixture, then milk, and again in flour ensures a crispy, golden coating that holds up well to the sauce.
2. Keep the oil at a steady 350°F while frying. If it’s too hot, the coating will burn before the chicken cooks. If it’s too cool, the chicken will absorb oil and turn greasy.
3. Fry the chicken in small batches to maintain the oil temperature and get even browning. Overcrowding the pan can make the chicken soggy.
4. Instead of just paper towels, let the fried chicken rest on a wire rack. This keeps the coating crisp by allowing air to circulate around it.
5. Let the sauce simmer gently to thicken properly. Whisk constantly while adding the Parmesan to ensure a smooth, creamy texture without lumps.
6. For the crispiest chicken, serve the tenders right after saucing or drizzling. If you prefer dunking, keep the sauce on the side until ready to eat.

Frequently Asked Questions

Other Chicken Recipes You'll Love

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3. Dijon Chicken and Potatoes
4. Slow Cooker Huli Huli Chicken

Garlic Parmesan Chicken Tenders

These Garlic Parmesan Chicken Tenders are the perfect mix of crispy, creamy, and flavorful. Whether you serve them as a meal, a party snack, or a side, they’re guaranteed to be a hit. Save this recipe for those nights when you’re craving something comforting and delicious!

Garlic Parmesan Chicken Tenders

JC Phelps

Garlic Parmesan Chicken Tenders are crispy, golden chicken strips tossed in a rich, creamy garlic Parmesan sauce — perfect for dinner or a quick appetizer!

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine American

Servings 8

Calories 1182 kcal

Ingredients

  

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For the Chicken:

• 2 lbs. chicken tenderloins
• 1 ½ c. flour
• ½ c. cornstarch
• 2 tsp. baking powder
• ½ tsp. garlic salt
• ½ tsp. smoked paprika
• 1 c. milk
• 2 c. light oil for frying

For the Sauce:

• 3 tbsp. salted butter
• 3 tbsp. flour
• 1 ½ c. chicken stock
• ¾ c. heavy cream
• 3 tsp. sugar
• 3 cloves garlic minced
• 1 tbsp. Italian seasoning
• 3 tbsp. lemon juice
• 1 tsp. red pepper flakes
• 1 c. grated Parmesan cheese

Instructions

 

• In a shallow dish, whisk together the flour, cornstarch, baking powder, garlic salt, and smoked paprika.
• Lightly dredge the chicken tenderloins in the flour mixture and set aside.
• In a separate shallow dish, combine the milk with 1 tbsp. of the flour mixture and whisk to blend.
• Dip each floured chicken tender into the milk mixture, then dredge it again in the flour mixture to coat fully. Set aside.
• In a large frying pan, heat the oil over medium-high heat until it reaches 350°F.
• Fry the chicken tenderloins in batches, being careful not to overcrowd the pan. Cook for 2-3 minutes per side, until golden brown and crispy.
• Transfer the fried chicken to a paper towel-lined plate or wire rack to drain excess oil.
• To prepare the sauce, melt the butter in a medium skillet over medium heat.
• Whisk in the flour and cook for 2 minutes to form a roux.
• Gradually whisk in the chicken stock until smooth and lump-free.
• Add the heavy cream, sugar, minced garlic, Italian seasoning, lemon juice, and red pepper flakes. Bring the mixture to a gentle bubble, stirring occasionally, until the sauce thickens slightly.
• Stir in the grated Parmesan cheese until melted and smooth.
• Dunk the crispy chicken tenders into the sauce or drizzle the sauce generously over the top.
• Serve warm and enjoy!

Notes

• Dipping the chicken in the flour mixture, then milk, and again in flour ensures a crispy, golden coating that holds up well to the sauce.
• Keep the oil at a steady 350°F while frying. If it’s too hot, the coating will burn before the chicken cooks. If it’s too cool, the chicken will absorb oil and turn greasy.
• Fry the chicken in small batches to maintain the oil temperature and get even browning. Overcrowding the pan can make the chicken soggy.
• Instead of just paper towels, let the fried chicken rest on a wire rack. This keeps the coating crisp by allowing air to circulate around it.
• Let the sauce simmer gently to thicken properly. Whisk constantly while adding the Parmesan to ensure a smooth, creamy texture without lumps.
• For the crispiest chicken, serve the tenders right after saucing or drizzling. If you prefer dunking, keep the sauce on the side until ready to eat.

Nutrition

Calories: 1182kcalCarbohydrates: 64gProtein: 41gFat: 85gSaturated Fat: 22gPolyunsaturated Fat: 8gMonounsaturated Fat: 50gTrans Fat: 0.2gCholesterol: 140mgSodium: 1030mgPotassium: 695mgFiber: 3gSugar: 5gVitamin A: 1170IUVitamin C: 4mgCalcium: 436mgIron: 4mg

Keyword Garlic Parmesan Chicken Tenders

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My best,

JC