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Garlic Parmesan Chicken Tenders

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
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 8
Calories 1182 kcal

Ingredients
  

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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