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Garlic Parmesan Chicken Tenders



  • 2 lbs. Chicken tenderloins
  • 2 cups Buttermilk
  • 1 cup pickle juice
  • 2 tbsp. Hot Sauce 
  • 2 tbsp. Crove Poultry Rub


  • 1 1/2 cups AP Flour
  • 1/2 cup Cornstarch
  • 2 tbsp. Crove Poultry Rub


  • 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)


  1. 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. 
  2. Mix flour, corn starch, and Crove Poultry Rub in a separate bowl.
  3. Remove chicken from the marinade and coat in the dredge. Make sure the chicken is well-covered with the dredge. 
  4. 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. 
  5. Remove the chicken and let it rest on a wire rack.
  6. Melt 1 tbsp. butter in a skillet over medium heat.  Add minced garlic and saute’ for 3 minutes.
  7. Add the garlic to a bowl with the remaining sauce ingredients. Whisk together.
  8. Dip the chicken in the sauce to coat it. Serve and enjoy! 

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