Garlic Parmesan Chicken Tenders
Ingredients
The Chicken:
2 lbs chicken breast cut into strips
Salt to taste
1 tablespoon garlic powder
1 teaspoon black pepper powder
Oil for frying
Dry Batter:
2 cups all-purpose flour
Salt to taste
1 tablespoon garlic powder
1 teaspoon black pepper
For the Egg Mixture:
3 eggs beaten
For the Breadcrumb Coating:
2 cups panko breadcrumbs
Garlic Parmesan Butter:
½ cup butter
4-5 cloves fresh garlic finely chopped
2 tablespoons freshly chopped parsley
1 cup Parmesan cheese freshly grated
The Sauce:
½ cup mayonnaise
2 tablespoons ketchup
1-2 tablespoons chili sauce
½ tablespoon Dijon mustard
Salt to taste
1 teaspoon smoked paprika
1 tablespoon garlic powder
1 teaspoon black pepper powder
Instructions
Cut chicken breasts into 1-inch strips. Season with salt, garlic powder, and black pepper. Mix well and set aside.
Set up breading station with three dishes: seasoned flour (flour, salt, garlic powder, pepper), beaten eggs, and panko breadcrumbs.
Dredge each chicken strip in flour, then egg, then panko. Press panko firmly to coat completely. Let rest 5-10 minutes.
Heat 2-3 inches of oil in heavy pot to 350°F. Maintain this temperature throughout frying.
Fry chicken in batches of 3-4 pieces for 6-8 minutes, turning once, until golden brown and internal temperature reaches 165°F. Drain briefly on paper towels.
Make garlic Parmesan butter by melting butter, cooking garlic until fragrant, then stirring in parsley and Parmesan. Pour into large bowl.
Toss hot fried chicken in garlic Parmesan butter immediately until completely coated.
Make dipping sauce by whisking together mayo, ketchup, chili sauce, Dijon, and seasonings. Serve chicken hot with sauce on the side.
Notes
Use fresh panko for maximum crispiness. Keep one hand dry and one wet during breading. Don’t overcrowd the fryer – oil temperature drops and chicken gets soggy. Toss in garlic butter while chicken is hot. Freshly grated Parmesan is essential.