Ingredients
Garlic Parm Sauce
½ stick salted butter
½ stick unsalted butter
¼ cup fresh parmesan
3 tbsp finely minced garlic
2 tbsp parsley
Chicken
canola oil
2 lb chicken tenderloins
4 ½ cups flour
1 ¼ cup buttermilk
¼ cup pickle juice
1 tbsp mccormick all purpose
½ tbsp black pepper
2 tsp garlic powder
2 tsp onion powder
2 tsp cayenne pepper
2 tsp garlic herb seasoning
Directions
Garlic Parm Sauce
Step 1
To a small pan on medium heat melt butter. Then add garlic and cook for 1 minute.
½ stick unsalted butter
3 tbsp finely minced garlic
Step 2
Add in the remaining butter and parsley. Mix well and remove from heat.
½ stick salted butter
2 tbsp parsley
Step 3
Pour sauce all over the tenders and toss until well combined. Top with freshly grated parmesan.
¼ cup fresh parmesan
Step 4
Serve and enjoy!
Chicken
Step 1
To a bowl combine the listed ingredients. Mix well. Refrigerate for 30 minutes or up to 48 hours.
1 ¼ cup buttermilk
¼ cup pickle juice
1 tbsp mccormick all purpose
½ tbsp black pepper
2 tsp garlic powder
2 tsp onion powder
2 tsp cayenne pepper
2 tsp garlic herb seasoning
2 lb chicken tenderloins
Step 2
In a separate shallow pan or bowl add flour and spices. Whisk until well combined.
4 ½ cups flour
1 tbsp mccormick all purpose
½ tbsp black pepper
2 tsp garlic powder
2 tsp onion powder
2 tsp cayenne pepper
2 tsp garlic herb seasoning
Step 3
Remove the chicken tenders from the fridge and bring to room temperature.
Step 4
One by one add the chicken tenders to the flour and shake until fully coated with flour. Shake off excess flour and add to a sheet pan and rest for 15-20 minutes.
Step 5
Heat a large pot of oil to 375 degrees.
canola oil
Step 6
Once oil is heated, fry the chicken tenders for 15 minutes or until golden brown.
Step 7
Add to a bowl and pour the warm garlic parm sauce all over. Toss and serve. Enjoy!