@verydelite: Garlic Parmesan Chicken Tenders For the Chicken Marinade 2 lbs chicken breast, cut into strips and pounded 3 cups buttermilk 1 tbsp garlic powder 1 tbsp paprika 1 tbsp white vinegar 1 tsp onion powder 1 tsp mustard powder ½ tsp black pepper Salt, to taste Oil, for deep frying For the Dry Batter 2 cups all-purpose flour ¾ cup cornstarch 1 tbsp garlic powder 1 tbsp paprika 2 tsp baking powder 1 tsp onion powder ½ tsp black pepper Salt, to taste For the Garlic Parmesan Glaze 4 tbsp butter 1 tbsp garlic, finely chopped 1 tsp red chili flakes, or 1 red chili, chopped 1 tbsp parsley, chopped ⅓ cup parmesan, grated ½ cup mayonnaise 1 tbsp lemon juice 1 tsp garlic powder ½ tsp black pepper Salt, to taste For the Spicy Garlic Parmesan Sauce ⅓ cup mayonnaise ¼ cup garlic parmesan glaze 2 tbsp hot sauce For the Garnish Parmesan, grated Parsley, chopped Method 1. Marinate Mix the buttermilk, vinegar, and spices in a bowl. Add the chicken and chill for 2 to 4 hours. 2. Coat Mix the dry batter ingredients and rub in 2 to 3 tbsp of marinade to form small lumps. Press each strip into the flour. For extra crunch, dip back in the marinade and coat again. 3. Fry Fry at 350°F / 175°C in batches for 4 to 6 minutes until golden and 165°F / 74°C inside. Drain on a wire rack. 4. Make the glaze Melt the butter, cook the garlic for 30 to 60 seconds, then add the chili. Off the heat, stir in the parsley and parmesan. Let it cool slightly, then whisk in the mayo, garlic powder, pepper, lemon juice, and salt. 5. Make the dip Stir together the mayo, ¼ cup glaze, and hot sauce. 6. Serve Toss the hot tenders in the glaze, top with parmesan and parsley, and serve with the dip.

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Monday 02 November 2026 13:13:09 GMT