Garlic Parmesan Chicken Tenders

Crispy fried chicken tenders brushed in garlic parmesan butter, served with golden fries and creamy ranch

This recipe is the ultimate comfort meal—crispy, juicy chicken tenders coated in a seasoned crust, finished with a rich garlic parmesan butter, paired with perfectly crispy double-fried fries and a homemade ranch that ties it all together.

Everything is made from scratch and worth every bite.

Why You’ll Love This Recipe

• Extra crispy, flavorful chicken tenders

• Garlic parmesan butter takes it to the next level

• Double-fried fries = perfectly crispy

• Homemade ranch that’s creamy and fresh

Ingredients

Chicken Tenders

• 1.5–2 lb (680–900 g) chicken tenders

• 1 cup (240 ml) buttermilk

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon smoked paprika

• 1 teaspoon paprika

• 1/2 teaspoon (3 g) salt

• Black pepper to taste

Breading

• 1 cup (125 g) all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon paprika

• 1 teaspoon smoked paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon dried parsley

• 1 teaspoon (5 g) salt

• Black pepper to taste

• 2 tablespoons (30 ml) buttermilk

French Fries

• 3 russet potatoes, cut into fries

Garlic Parmesan Butter

• 4 tablespoons (56 g) butter

• 3 garlic cloves, chopped

• 2 tablespoons fresh parsley, chopped

• 1/4 cup (25 g) grated parmesan cheese

Homemade Ranch

• 1 cup (240 g) mayonnaise

• 1/2 cup (120 g) sour cream

• Splash of lemon juice or 1/2 teaspoon white vinegar

• 1/4 cup fresh parsley, chopped (or 1/2 teaspoon dried)

• 2 tablespoons fresh chives, chopped (or 1/2 teaspoon dried)

• 1/2 teaspoon dried dill

• 1 garlic clove, minced

• 1/8 teaspoon paprika

• Salt and freshly cracked pepper to taste

• 1/4–1/2 cup (60–120 ml) buttermilk (adjust for consistency)

Instructions

1. Prep the Chicken

Remove the tendon from the chicken tenders if desired.

Make sure the chicken is dry, then add to a bowl with buttermilk and seasonings. Let marinate for at least 30 minutes, or overnight in the fridge for best flavor.

2. Prep the Fries

Cut potatoes into fries and soak in cold water for 30 minutes to remove excess starch.

Drain and dry completely before frying.

3. Bread the Chicken

In a bowl, mix all breading ingredients.

Remove chicken from buttermilk, shake off excess, and coat well in flour mixture.

Let coated chicken rest for about 10 minutes—this helps the coating stick.

4. Fry the Chicken

Heat oil in a deep skillet to about 350°F (175°C).

Fry chicken in batches until golden brown and cooked through, about 5–7 minutes depending on size.

Remove and drain on paper towels.

5. Fry the Fries (Double Fry Method)

Heat oil to 350°F (175°C). Fry fries for about 4 minutes, then remove.

Increase heat slightly to 340–345°F (170–175°C) and fry again until golden and crispy.

Drain and season with salt.

6. Make the Ranch

Combine all ranch ingredients in a bowl and mix until smooth.

Adjust buttermilk for desired consistency and refrigerate until ready to serve.

7. Make Garlic Parmesan Butter

In a pan, melt butter over low heat. Add garlic and parsley, cooking until fragrant.

Remove from heat, let cool slightly, then stir in parmesan cheese.

8. Finish the Chicken

Brush the garlic parmesan butter over the hot chicken tenders and top with extra parmesan if desired.

Serve

Serve chicken tenders hot with crispy fries and a side of homemade ranch.

Tips for Best Results

• Let breaded chicken rest before frying for better coating

• Always dry fries completely before frying

• Double frying is key for crispiness

• Don’t overcrowd the pan when frying

Final Thoughts

These garlic chicken parm tenders are crispy, buttery, and packed with flavor, especially paired with those golden fries and homemade ranch. It’s the kind of meal that feels indulgent and comforting—perfect for a weekend dinner or when you want something extra satisfying.