Garlic Parmesan Chicken Tenders
Ingredients
Marinade:
- 2 lbs. Chicken tenderloins
- 2 cups Buttermilk
- 1 cup pickle juice
- 2 tbsp. Hot Sauce
- 2 tbsp. Crove Poultry Rub
Dredge:
- 1 1/2 cups AP Flour
- 1/2 cup Cornstarch
- 2 tbsp. Crove Poultry Rub
Sauce:
- 1 tbsp. Butter
- 10 cloves Garlic, finely mined
- 3 tbsp. Parmesan Cheese, grated
- 2 tsp. Lemon Juice
- 1 tbsp. Apple Cider Vinegar
- 1 tbsp. Olive Oil
- 1/2 cup Mayonaise
- 2 tsp. each of Oregano, Thyme, Basil
- 3 tsp. Red Pepper Flakes
- 2 tsp. Crove All-Purpose Beef Rub
- Oil for frying (peanut, canola, vegetable)
Directions
- Whisk together buttermilk, pickle juice, hot sauce, and Crove Poultry Rub. Add chicken thighs and marinate for 3-4 hours in a bowl or Ziplock baggie in the refrigerator.
- Mix flour, corn starch, and Crove Poultry Rub in a separate bowl.
- Remove chicken from the marinade and coat in the dredge. Make sure the chicken is well-covered with the dredge.
- Heat frying oil to 325 on medium heat. Fry chicken for 5 minutes. Then remove from the oil and raise the temp to 375 degrees Fahrenheit and fry for 2-3 more minutes or until internal temp reaches 165 degrees Fahrenheit. This method is called double frying and allows the chicken to get extra crispy without over cooking it.
- Remove the chicken and let it rest on a wire rack.
- Melt 1 tbsp. butter in a skillet over medium heat. Add minced garlic and saute’ for 3 minutes.
- Add the garlic to a bowl with the remaining sauce ingredients. Whisk together.
- Dip the chicken in the sauce to coat it. Serve and enjoy!
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