Garlic Parmesan Chicken Tenders by Mama YUM

Adults and kids love deep-fried chicken tenders! Who can resist juicy meat coated with a crunchy golden breading? Some love this treat simply paired with sweetish ketchup or barbecue sauce. But if you want to take it to the next level, try enrobing each strip in a mix of garlic, Parmesan, and mayonnaise.

Go through this garlic Parmesan chicken recipe by Mama YUM in three major parts. To start, season the chicken with Knorr Liquid Seasoning and dried thyme. Next, you’ll need to prep a coating with all-purpose flour, cornstarch, and paprika. And last bit is the cheesy sauce with oregano, basil, and bell peppers. The result? Ultra-flavorful chicken like no other!

Tips

Prepare this chicken tender recipe in advance. Coat the strips in flour, then store them in the freezer. To cook, deep-fry frozen tenders over medium-high heat for 5-7 minutes.

30 min.
2 People
Medium
Average

Ingredients

1 kg chicken breast, sliced into strips
2 tbsp Knorr Liquid Seasoning
2 tsp dried thyme
1/2 tsp salt
1/2 tsp black pepper
oil, for deep-frying

For the Coating:

1 cup all-purpose flour
1 cup cornstarch
1 tsp salt
1 tsp black pepper
1 tsp paprika

For the sauce:

1 cup Lady's Choice Real mayonnaise
1 head garlic, roasted
1 tsp dried oregano
1 tsp dried basil
1 tsp sugar
1/2 tsp salt
1/4 tsp black pepper
1 red bell pepper, minced
5 tbsp Parmesan cheese, grated

Cooking Method

Combine chicken, Knorr Liquid Seasoning, thyme, salt, and pepper in a bowl. Mix well. Set aside.
Make the coating: Mix all ingredients in a bowl.
Coat tenders in the flour mixture. Deep-fry chicken in batches until golden brown, about 2 to 3 minutes. Drain on paper towels. Set aside.
Make the sauce: Mix all ingredients in a bowl.
Coat cooked chicken in the prepared sauce. Serve hot.

Did you know chicken tenders refer to a specific part of poultry meat? The tender, short for tenderloin, is a loose muscle attached under the breast. And as its name suggests, it’s softer and juicier than other chicken parts. But if you can’t source this cut, you can still rely on the breast fillet. Just make sure not to overcook your chicken strips to keep them moist. Another option is to use the thighs but remember to cook them a bit longer than the suggested frying time.