Garlic Parmesan Tenders are a perfect blend of crispy, juicy, and flavorful goodness. This recipe takes inspiration from Wingstop’s famous tenders, using a triple-dredge method for an extra crunchy coating and finishing with a rich, garlicky Parmesan sauce. The result? A crave-worthy snack or meal that’s sure to please any garlic lover.
Why You’ll Love It
- Extra Crispy Coating: Thanks to the triple dredge and double fry, these tenders have a thick, crunchy exterior that stays crisp even after tossing in sauce.
- Bold Flavors: A balance of smoky, garlicky, and cheesy goodness in every bite.
- Better Than Takeout: Made fresh at home with quality ingredients and no mystery additives.
- Perfect for Sharing: Great for game days, parties, or family dinners.
Inspiration from Wingstop
Wingstop’s Garlic Parmesan Tenders are a fan favorite for their bold flavors and crispy texture. This recipe recreates that magic while taking it up a notch by adding a rich garlic butter sauce made with real minced garlic, smoked paprika, and fresh Parmesan cheese. The result? A tender that rivals any restaurant version.
Why Triple Dredge?
The triple-dredge technique ensures a perfectly thick and crispy coating. The layers of seasoned flour and wet batter lock in moisture while creating an irresistible crunch that clings beautifully to the chicken.
Why Double Fry?
Double frying is the secret to restaurant-quality crispiness. The first fry cooks the chicken through while setting the coating. The second fry removes any excess moisture and creates a golden, ultra-crispy crust that won’t go soggy after saucing.
Why Resting is Important
After coating the chicken, let it rest for 10-15 minutes before frying. This resting period allows the flour and batter to adhere better to the chicken, preventing the coating from falling off during frying and ensuring an even, crispy texture.
Enjoy these Garlic Parmesan Tenders as a main dish, appetizer, or game-day snack! Pair them with a side of ranch or a crisp salad for a complete meal.
Garlic Parmesan Tenders
Description
These Garlic Parmesan Tenders are inspired by Wingstop's iconic tenders, featuring juicy chicken coated in a perfectly seasoned triple-dredge crust and tossed in a rich garlic butter sauce with parmesan and parsley. Double-fried for ultimate crispiness, these tenders are sure to become a crowd-pleasing favorite.
Ingredients
Chicken Seasoning
Seasoned Flour
Wet Batter
Garlic Parmesan Sauce
Instructions
Season Chicken
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In a small bowl, combine salt, garlic powder, onion powder, paprika, cayenne pepper, and black pepper. Mix the spices until well blended.
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Sprinkle the seasoning mix over the chicken tenderloins, making sure each piece is evenly coated. Use your hands to gently rub the seasoning into the chicken, ensuring that all sides are well seasoned.
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Allow the seasoned chicken to sit for at least 15 minutes to absorb the flavors.
Season Flour
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In a large mixing bowl, whisk together 200 g of flour, 100 g of cornstarch, 1 tsp of baking powder, garlic powder, onion powder, paprika, and cayenne pepper, and salt until thoroughly mixed and evenly distributed.
Wet Batter
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In a medium mixing bowl, whisk together 4 tbsp of seasoned flour, 1 egg, 50 ml of water until the mixture is smooth and well combined.
I eyeballed this part so I don't have exact measurements, but adjust the flour and water until you get a thick yet slightly runny consistency. It should be able to coat a thick layer on the chicken.
Coat the Chicken
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Take each seasoned chicken tenderloin and dip it first into the seasoned flour mixture, ensuring it's fully coated. Then, dip the tenderloin into the wet batter, allowing any excess to drip off. Finally, return the tenderloin to the seasoned flour, pressing the flour mixture firmly into the chicken to ensure a thick, even coating.
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Place the coated tenderloins on a rack and let them rest for 10-15 minutes. This resting time will help the coating adhere better and result in a crispier texture when fried.
Fry the Chicken
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First Fry
Heat vegetable oil or another neutral oil in a deep pan or fryer to 350°F (175°C). Carefully add the seasoned and battered chicken tenderloins to the hot oil, frying them in batches for 7-8 minutes, or until they turn golden brown and are cooked through. Once done, remove the chicken from the oil and place it on a paper towel-lined rack to drain any excess oil.
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Double Fry
After allowing the chicken to rest for a few minutes, return the tenderloins to the hot oil for a second fry. Fry them for an additional 3-4 minutes until they are extra crispy and golden. Remove from the oil and set them back on the paper towel-lined rack to drain.
Garlic Butter
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In a medium-sized pan, melt 5 tablespoons of butter over medium heat. Be careful not to let it brown.
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Once the butter has melted, add 10 cloves of minced garlic, 1/4 teaspoon chicken bouillon powder, 1/4 teaspoon smoked paprika, 1/4 teaspoon salt, and 1 teaspoon garlic powder. Stir well to combine the seasonings.
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Cook the mixture over medium heat, stirring occasionally, until the garlic softens slightly and becomes fragrant, about 2-3 minutes. Be careful not to burn the garlic.
Toss the Chicken
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Place the fried chicken tenders in a large mixing bowl. Pour the seasoned garlic butter over the chicken tenders, ensuring each piece is coated evenly.
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Sprinkle grated Parmesan cheese and 1 tablespoon finely chopped parsley over the tenders. Toss gently until the chicken is thoroughly coated with the sauce, cheese, and parsley.
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Transfer the tenders to a serving dish. If desired, top with additional Parmesan cheese for extra flavor. Serve immediately and enjoy!
