These tenders taste like a mashup of chicken tenders and garlic bread in the best way, and perfect for when you want something that feels like a restaurant appetizer.
WHY YOU'LL LOVE THIS RECIPE
This recipe hits all the best textures and flavors. The panko coating gives crunch, the chicken stays juicy, and the garlic butter-Parmesan finish makes them addictive.
INGREDIENTS
For this recipe you will need:Chicken breast, Garlic powder, Salt and pepper, All-purpose flour, Eggs, Water, Panko breadcrumbs, Butter, Garlic, Fresh parsley, Parmesan cheese
Season chicken strips with salt, garlic powder, and black pepper. Toss until evenly coated.
STEP 1: SEASON THE CHICKEN
STEP 2: SET UP BREADING STATION
– Bowl 1: Mix flour, salt, garlic powder, and black pepper.
– Bowl 2: Beat eggs with 2 to 3 tablespoons water.
– Bowl 3: Add panko breadcrumbs.
STEP 3: BREAD THE TENDERS
Coat chicken in flour, dip in egg, then press into panko until fully coated.
STEP 4: FRY UNTIL CRISPY
Heat oil in a deep pan over medium-high heat. Fry tenders about 5 to 6 minutes, turning halfway, until golden and cooked through. Drain on a wire rack or paper towels.
STEP 5: MAKE GARLIC BUTTER
In a separate pan, melt butter. Add minced garlic and sauté about 1 minute until fragrant. Remove from heat.
STEP 6: TOSS AND FINISH
Toss hot crispy chicken tenders in garlic butter.
Immediately sprinkle with Parmesan and parsley and toss again lightly to coat. Serve with your favorite dipping sauce.
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