Crispy Spicy Garlic Parmesan Chicken Tenders Recipe

For the Brine:

• 1 lb boneless skinless chicken breasts, cut lengthwise into thick 1-inch planks (about 3 strips per breast)
• 2 cups buttermilk
• 2 tbsp hot sauce (such as Frank’s RedHot or Texas Pete)
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp smoked paprika

For the First Dredge (dry):

• 1 cup all-purpose flour
• ¼ cup cornstarch
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp black pepper

For the Second Dredge (wet dip):

• 1 cup buttermilk
• 1 egg, beaten

For the Third Dredge (thick cornflake crust):

• 1½ cups all-purpose flour
• 1½ cups cornflakes, crushed into a coarse crumble
• ½ cup cornstarch
• 2 tsp salt
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp black pepper
• 1 tsp cayenne pepper

For the Spicy Garlic Parmesan Sauce:

• ¼ cup spicy mayonnaise or regular mayonnaise
• 4 tbsp unsalted butter
• 6 garlic cloves, finely minced
• ½ cup freshly grated Parmesan, plus more for serving
• 2 tbsp heavy cream
• 1 tsp cayenne powder
• ½ tsp black pepper
• 1 tsp red pepper flakes (optional)
• Big pinch of salt, to taste
• Sliced chives for serving
• Neutral oil for frying (about 4 cups)

• In a large bowl, whisk together the buttermilk, hot sauce, salt, garlic powder, onion powder, and smoked paprika until evenly combined. Add the chicken planks, toss to coat, cover, and refrigerate for at least 2 hours; overnight is preferred for the best flavor and tenderness.
• Prepare the cornflake crumble by placing cornflakes in a resealable bag and rolling them with a rolling pin until you have a coarse, uneven texture with some larger pieces remaining for extra crunch.
• Set up a dredging station with three shallow bowls or trays: the first holds the dry dredge mixture (first dry ingredients), the second contains the buttermilk-and-egg wet dip, and the third holds the thick cornflake crust mixture.
• Remove one chicken plank at a time from the brine, allowing excess buttermilk to drip off. Press the piece firmly into the first dry dredge so every surface is coated, then shake off any excess. Immediately dip it into the buttermilk-and-egg mixture, letting excess drip off. Press the piece firmly and aggressively into the cornflake crust so it forms a thick, even coating. Place each coated piece on a wire rack. Repeat for all pieces.
• Once every piece has been through the three-step dredge, go back and repeat the full three-step process a second time for each tender. This double dredge creates the ultra-craggy crust that holds up to sauce. After dredging, return the tenders to the wire rack and rest for 15 minutes so the coating adheres.
• Heat neutral frying oil in a large deep skillet or Dutch oven to 300–325°F (about 150–165°C), with at least 2 inches of oil in the pan. Use a thermometer to maintain a consistent temperature.
• Fry the chicken in batches of two to avoid overcrowding. Cook 3–5 minutes per side until the coating is pale golden and the internal temperature of the chicken reaches 165°F (74°C). Transfer the cooked pieces to a wire rack and let them rest for 5 minutes.
• Increase the oil temperature to 375–400°F (190–200°C). Return the tenders to the hot oil in batches for a quick second fry—about 60–90 seconds per side—until the coating is deeply golden, super crispy, and craggy all over. Drain briefly on a wire rack.
• While the chicken fries, make the sauce. In a small saucepan over medium-low heat, melt the butter. Add the minced garlic and cook 1–2 minutes until fragrant and slightly golden; take care not to burn the garlic.
• Remove the pan from the heat and whisk in the mayonnaise, freshly grated Parmesan, heavy cream, lemon juice, black pepper, red pepper flakes if using, and a pinch of salt until the mixture is completely smooth and combined.
• Return the sauce to the lowest heat setting and stir gently until the Parmesan melts and the sauce becomes silky and pourable. Taste and adjust seasoning with salt and pepper if needed.
• Working quickly while the tenders are still hot, transfer the chicken into a large bowl and pour the warm garlic Parmesan sauce over them. Carefully toss until every piece is generously coated and the sauce fills the crevices of the crust. Finish with extra freshly grated Parmesan and a scattering of sliced chives.
• Serve immediately while the coating is at peak crispness and the sauce is warm.

• The double dredge is essential for achieving the signature ultra-craggy, shatteringly crisp crust—don’t skip the second pass through all three bowls.
• Double frying at two different temperatures cooks the chicken through gently at the lower temperature, then the high-temperature flash fry crisps the exterior without overcooking the meat.
• Allowing the dredged chicken to rest for 15 minutes on a wire rack before frying helps the coating adhere so it won’t fall off in the oil.
• Toss the tenders in the sauce while they are still hot from the fryer; the heat helps the sauce melt into every crevice of the crust instead of just sitting on top.
• For best results, use freshly grated Parmesan and monitor oil temperature with a reliable thermometer to ensure even frying and consistent results.