Garlic Parmesan Chicken Tenders with Chili Dip

These garlic parmesan chicken tenders deliver a restaurant-quality crunch in minutes, and the sweet chili dip adds a perfect zing. The double-dredge with flour and cornstarch creates ridges that stay crispy, while a quick butter-garlic-parmesan toss locks in flavor without any fuss.

Servings: 4 servings

Crispy Crunch

The secret to a shatter-ready crust lies in the flour-cornstarch blend and a hot oil bath at 375°F. After a brief fry, the tenders are instantly coated in melted butter, minced garlic, and a snowstorm of parmesan, giving each bite an irresistible, cheesy crunch that stays crisp even after dipping.

The Secret to Ridged, Cheesy Crunch

First, coat the chicken in a flour-cornstarch mixture; the cornstarch creates a light, airy surface that fries up extra crisp. Then, while the strips are still hot, toss them in butter, fresh garlic, and grated parmesan. The residual heat melts the butter and cheese, forming a glossy, flavorful crust that adheres perfectly to every ridge.

Ingredients for Garlic Parmesan Chicken Tenders with Chili Dip

• 2 pounds chicken breast, cut into 1-inch strips
• 1 ½ teaspoons garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 cups all-purpose flour
• ½ cup cornstarch
• 2 large eggs, beaten
• 2 cups peanut oil (for frying)
• 3 tablespoons unsalted butter
• 2 cloves garlic, minced
• ½ cup grated Parmesan cheese
• ½ cup mayonnaise
• 3 tablespoons sweet chili sauce
• ¼ teaspoon sriracha (or to taste)
• 1 teaspoon fresh lime juice
• Fresh parsley flakes, for garnish

How to Make It: Garlic Parmesan Chicken Tenders with Chili Dip

1. Season the chicken strips with garlic powder, smoked paprika, salt, and black pepper; set aside.
2. In a shallow dish combine flour and cornstarch; dip each strip first in beaten eggs, then coat thoroughly in the flour mixture.
3. Heat peanut oil in a deep skillet to 375°F; fry the coated strips in batches for about 6 minutes, turning once, until golden amber and cooked through.
4. Using a slotted spoon, transfer the hot strips to a large metal bowl. Immediately drizzle melted butter over them, add minced garlic, and toss to coat.
5. Sprinkle grated Parmesan over the butter-garlic coated strips; toss again until the cheese melts into a glossy crust.
6. For the dip, whisk together mayonnaise, sweet chili sauce, sriracha, and lime juice in a small bowl until smooth.
7. Arrange the tenders on a serving platter, garnish with parsley flakes, and serve with the chili dip on the side.

Quick Frying Tips

Keep the oil temperature steady; if it drops below 350°F the coating will absorb too much oil and become soggy. Work in small batches to avoid crowding the pan, and let the tenders rest a minute after frying before tossing in butter and cheese—this ensures the crust stays crisp while the cheese adheres.

Serving Ideas

Serve the tenders hot, straight from the bowl, alongside the creamy sweet chili dip. They pair well with a simple coleslaw, crisp potato wedges, or a light mixed green salad dressed with a citrus vinaigrette for a balanced meal.

Common Questions

Can I use a different oil for frying?

Yes, a high-smoke-point oil such as canola, vegetable, or avocado works fine; just maintain the 375°F temperature.

What if I don’t have peanut oil?

Replace it with any neutral oil that can handle high heat; the flavor will be similar.

Can the chicken be baked instead of fried?

You can bake at 425°F for 12-15 minutes, then finish with butter, garlic, and Parmesan under the broiler for a crisp finish.