Jordan Halley

Garlic Parm Tenders

To a small pan on medium heat melt butter. Then add garlic and cook for 1 minute.

Add in the remaining butter and parsley. Mix well and remove from heat.

Pour sauce all over the tenders and toss until well combined. Top with freshly grated parmesan.

To a bowl combine the listed ingredients. Mix well. Refrigerate for 30 minutes or up to 48 hours.

In a separate shallow pan or bowl add flour and spices. Whisk until well combined.

Remove the chicken tenders from the fridge and bring to room temperature.

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.

Once oil is heated, fry the chicken tenders for 15 minutes or until golden brown.

Add to a bowl and pour the warm garlic parm sauce all over. Toss and serve. Enjoy!