These garlic parmesan chicken tenders are ultra crispy, juicy, and packed with bold flavor – all without eggs or panko! If you’re looking for a simple, delicious recipe that tastes like restaurant-quality fried chicken with a buttery parmesan finish, you’re in the right place.
This recipe uses a double flour coating for maximum crunch, is egg-free, and the marinade is made with buttermilk (or milk + lemon as a substitute). It’s the kind of meal that makes everyone at the table ask for seconds!
Note: I’ve included affiliate links to the exact products I like
What you need:
Ingredients (Serves 3–4)
For the Chicken:
500g chicken breast, cut into strips
250ml buttermilk (or milk + lemon juice)
Juice of half a lemon (if using milk)
1 tsp paprika powder
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
For the Coating:
350g all-purpose flour
1 tsp paprika
1 tsp garlic powder
1/2 tsp black pepper
1 tsp salt
Affiliate Tip:
Garlic Parmesan Butter Finish:
- 1 tbsp butter
- 2–3 garlic cloves, minced
- 40g grated parmesan cheese
- 20g dried parsley
Optional Ranch-Style Dip:
- 3 tbsp mayonnaise
- 3 tbsp plain yogurt
- A dash of water (to loosen)
- 1/2 tsp garlic powder
- 1/2 tsp dried parsley
- Salt to taste
PREPARATION
Marinate the Chicken
In a bowl, mix buttermilk (or milk + lemon), paprika, garlic powder, pepper, and salt. Add the chicken strips and mix well until coated. Cover and refrigerate for 2 hours or overnight.
No buttermilk? Just add lemon juice to regular milk and let it sit for 10 minutes – it curdles slightly, giving it a tangy kick.
2. Prepare the Coating
In a separate large bowl, mix flour with paprika, garlic powder, and black pepper.
Remove the chicken from the marinade and coat it well in the flour mixture. Then repeat: back in the marinade, then into the flour again for a double coating.
Double coating = super crispy! Don’t skip this step if you love crunch.
3. Fry the Chicken
Heat oil in a deep pan or fryer to about 170–180°C (340–355°F). Carefully place the chicken strips into the hot oil and fry in batches for 4–5 minutes, until golden brown and cooked through.
Use a
Let them rest on a wire rack to keep them crispy.
4. Make the Garlic Parmesan Butter
Melt 1 tbsp butter in a pan. Add minced garlic and sauté for 1–2 minutes on low heat until fragrant. Turn off the heat and stir in grated parmesan and dried parsley.
Toss the warm chicken tenders in the garlic-parmesan mix right before serving.
5. Prepare the Ranch Dip
Mix mayo, yogurt, water, garlic powder, parsley, and salt. Stir until creamy.
Serve chilled alongside your tenders for a delicious dipping experience.
It’s creamy, garlicky, and fresh – kind of like a homemade ranch!
What to Serve With Chicken Tenders
These crispy tenders go great with:
- Sweet potato fries
- Coleslaw
- A green salad
- Mashed potatoes
- Or wrapped in a tortilla for an easy chicken wrap!
Kitchen Tools I Recommend
If you’re planning to make this often (trust me, you will), here are the tools I use:
Some of the links in this post are affiliate links, which means I may earn a small commission if you purchase through them — at no extra cost to you!
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