The kids wanted to eat something different and when I looked in the fridge, I saw some parmesan and chicken. Thats when I knew I had to make garlic parmesan chicken tenders. My little one wanted the tenders without the sauce so his tenders were served with the sauce on the side.
I served these with potato wedges and roasted vegetables. Mashed potatoes works well with these garlic parmesan chicken tenders too.
Ingredients
500 grams chicken breasts- cut into strips
Marinade
2 cups buttermilk
1/2 teaspoon salt
1/2 tablespoons garlic powder
1/2 tablespoons onion powder
2 tablespoons hot sauce
1 teaspoon paprika
Seasoned flour
3 cups flour
1/3 cup corn starch
2 teaspoon garlic powder
2 teaspoons onion powder
1 1/2 teaspoons salt
2 teaspoon black pepper
Garlic Parmesan Sauce
1 head of roasted garlic
1/2 cup mayonnaise
2 tablespoons grated parmesan
1 tablespoon vinegar
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon chilli flakes
1/ teaspoon oregano
1/4 teaspoon dried basil
1/4 teaspoon black pepper
Instructions
Prepare the marinade: combine all the marinade ingredients. Add the chicken and marinate for 2-3 hours, better yet, overnight.
When you are ready to cook the chicken, remove it from the fridge 30 minutes before cooking.
Combine all the seasoned flour ingredients and set up your dredging station. Dip the chicken in the seasoned flour, and set it on a large plate.
Heat a couple inches of oil to 180c. Fry the chicken in batches for 5-6 minutes until golden and crispy. Remove from the oil and blot on kitchen paper.
For the sauce: Roast a bulb of garlic with some salt, pepper and olive oil, at 180c for 20 minutes. Remove it from the oven and then squeeze the garlic from the bulb and put it in a bowl. Mash the garlic cloves until smooth. Add the remaining ingredients and then adjust the seasoning.
Toss the chicken in the sauce to coat.
Serve the garlic parmesan chicken tenders with fries, sautéed vegetables. Garnish with extra parmesan shavings, chilli flakes and chopped coriander.
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