Garlic Parmesan chicken tenders

Ingredients

• 2 lb boneless chicken tenders
• Oil for frying
• For the wet batter — 3 cups buttermilk (or 3 cup milk + 3 tbsp vinegar )
• For the wet batter — Salt to taste
• For the wet batter — 1 tsp black pepper
• For the wet batter — 1 tbsp garlic powder
• For the wet batter — 1 tsp onion powder
• For the dry batter — 2 cup all purpose flour
• For the dry batter — 1/2 cup corn starch
• For the dry batter — 1 tsp baking powder
• For the dry batter — Salt to taste
• For the dry batter — 1 tsp black pepper
• For the dry batter — 1 tbsp garlic powder
• For the dry batter — 1 tsp onion powder
• For the dry batter — 1 tsp dried parsley, chopped
• For the garlic Parmesan glaze — 1/2 cup butter
• For the garlic Parmesan glaze — 1 tsp red chili flakes
• For the garlic Parmesan glaze — 4 cloves garlic, minced
• For the garlic Parmesan glaze — 1/2 tsp salt
• For the garlic Parmesan glaze — 1/2 tsp black pepper
• For the garlic Parmesan glaze — 1/2 cup Parmesan cheese, grated

Instructions

1. In a bowl, add buttermilk and season it with salt, pepper, garlic powder, and onion powder. Add the chicken to the buttermilk. Mix well. Let the chicken marinate in the buttermilk for at least 2 to 3 hours (or overnight for best results).
2. In another bowl, make the dry batter by mixing all-purpose flour, cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, and parsley. Mix thoroughly.
3. First, dip the marinated chicken tenders into the dry batter.
4. Then, dip them again into buttermilk mixture.
5. Return the tenders to the dry batter for a second coating, pressing firmly to help it adhere.
6. Repeat this process with the remaining tenders.
7. Place the coated tenders on a wire rack and let them rest for 30 minutes to help the coating set
8. In a pan, melt the butter. Once melted, add the minced garlic and red chili flakes. Season with salt and black pepper, and cook for 1–2 minutes until the garlic softens and becomes fragrant.
9. Heat the oil to 350°F. Once hot, and fry the chicken tenders in batches flipping sides in between. Fry for 7-8 minutes or until the internal temperature reaches 165°F. Remove fried tenders to a wire rack
10. While still hot, toss the chicken tenders in the garlic butter glaze. Finally add some freshly grated Parmesan cheese.
11. Serve warm with the side fries and enjoy.