Alfredo Garcia

Garlic Parmesan Chicken Tenders

To a large bowl and the chicken tenders, half of each of the seasonings, the buttermilk, pickle juice brine and hot sauce. Mix to combine and marinate for at least one hour, but the longer the better, I marinated for 6 hours.

In another bowl, add the flour and the corn starch along with the remaining half of the seasonings, whisk to combine.

To dredge the chicken tenders, remove all the marinated tenders into a separate platte, save the bowl with the buttermilk mixture.

Pass the chicken tenders through the flour mixture to coat well, then shake off any excess flour, then dip them back into the buttermilk mixture, then back into the flour mixture one last time. Continue the same process with all of the chicken tenders.

Get a large enough pot with oil to about 350 degrees or set to medium-high heat.

Once the oil is hot, fry up the chicken tenders in batches until perfectly golden brown and crispy, about 8-10 minutes. Once cooked place them on a paper towel lined plate to drain.

Coat the chicken tenders in the garlic parmesan sauce, sprinkle them with more parmesan before serving.

Add the garlic confit to a bowl, smash it with a spoon or spatula. Add the remaining ingredients and mix until combined. Taste the sauce and adjust any seasonings/flavors to your liking.