The kids wanted to eat something different and when I looked in the fridge, I saw some parmesan and chicken. Thats when I knew I had to make garlic parmesan chicken tenders. My little one wanted the tenders without the sauce so his tenders were served with the sauce on the side.Â
I served these with potato wedges and roasted vegetables. Mashed potatoes works well with these garlic parmesan chicken tenders too.Â
IngredientsÂ
500 grams chicken breasts- cut into strips
MarinadeÂ
2 cups buttermilkÂ
1/2 teaspoon saltÂ
1/2 tablespoons garlic powderÂ
1/2 tablespoons onion powderÂ
2 tablespoons hot sauceÂ
1 teaspoon paprikaÂ
Seasoned flour Â
3 cups flourÂ
1/3 cup corn starchÂ
2 teaspoon garlic powderÂ
2 teaspoons onion powderÂ
1 1/2 teaspoons saltÂ
2 teaspoon black pepper Â
Garlic Parmesan SauceÂ
1 head of roasted garlicÂ
1/2 cup mayonnaiseÂ
2 tablespoons grated parmesan
1 tablespoon vinegarÂ
1 teaspoon lemon juice
1/2 teaspoon saltÂ
1/4 teaspoon chilli flakes
1/ teaspoon oreganoÂ
1/4 teaspoon dried basilÂ
1/4 teaspoon black pepperÂ
InstructionsÂ
Prepare the marinade: combine all the marinade ingredients. Add the chicken and marinate for 2-3 hours, better yet, overnight.Â
When you are ready to cook the chicken, remove it from the fridge 30 minutes before cooking.Â
Combine all the seasoned flour ingredients and set up your dredging station. Dip the chicken in the seasoned flour, and set it on a large plate.Â
Heat a couple inches of oil to 180c. Fry the chicken in batches for 5-6 minutes until golden and crispy. Remove from the oil and blot on kitchen paper.Â
For the sauce: Roast a bulb of garlic with some salt, pepper and olive oil, at 180c for 20 minutes. Remove it from the oven and then squeeze the garlic from the bulb and put it in a bowl. Mash the garlic cloves until smooth. Add the remaining ingredients and then adjust the seasoning.Â
Toss the chicken in the sauce to coat.Â
Serve the garlic parmesan chicken tenders with fries, sautéed vegetables. Garnish with extra parmesan shavings, chilli flakes and chopped coriander.Â
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