Garlic Parmesan Chicken Tenders

Breaded chicken tenders in butter sauce and topped with parmesan cheese sitting on a plate.

These homemade chicken tenders are everything you crave — crispy on the outside, juicy on the inside, and tossed in a rich garlic parmesan butter sauce that clings to every bite. Perfect for game day, family dinner, or anytime you’re craving a satisfying and flavorful main dish.

Course Main Dishes

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 454kcal

Author Diane Gail

Equipment

Deep skillet
Measuring cups and spoons
Shallow bowl for dredging
2 Shallow plates for dredging
Tongs or slotted spoon
Paper towel lined plate
Saucepan

Ingredients

For the Tenders:

3 cups vegetable oil
1 lb chicken breasts cut into strips
4 eggs
1 teaspoon salt
1 teaspoon ground black pepper
1 cup all-purpose flour
2 teaspoon smoked paprika
1 1/2 cups unseasoned bread crumbs
2 tablespoons dried parsley

For the Sauce:

1/2 cup salted butter
1/4 cup olive oil
4 large garlic cloves minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon smoked paprika
3/4 cup freshly grated parmesan cheese

US Customary - Metric

Instructions

For the Tenders:

Heat oil: Pour oil into a skillet and heat over medium heat for frying.
Mix egg base: Scramble eggs with salt and pepper in a shallow bowl and set aside.
Mix flour coating: Combine flour and smoked paprika on a shallow plate.
Mix breading: Combine bread crumbs and parsley on a separate shallow plate.
Bread chicken: Dip each chicken strip into the egg mixture, then flour mixture, back into egg, and finally coat with breadcrumbs.
Fry tenders: Place breaded strips into hot oil and fry on both sides until golden brown and fully cooked.
Drain: Remove tenders from oil and place on a paper towel-lined plate to absorb excess oil.

Make the Sauce:

Make sauce: In a saucepan, combine butter, olive oil, garlic, salt, pepper, and paprika. Simmer lightly for 2–3 minutes, then stir in parmesan.

Coat the Tenders:

Coat tenders: Add cooked chicken tenders to the sauce and gently toss or roll to coat evenly.

Notes

Double-dip method matters: Dipping the tenders in the egg mixture twice ensures a crisp, flavorful crust.
Use freshly grated parmesan: Pre-shredded cheese won’t melt as well or cling to the tenders properly.
Control the oil temp: Too hot and the coating burns; too cool and the tenders absorb excess oil. Aim for 350°F (175°C).
Avoid overcrowding: Fry in batches to keep the oil temperature steady and prevent soggy tenders.
Serve immediately: These are best enjoyed hot and fresh, when the coating is at its crispiest.

Nutrition