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.