How do you like your chicken tenders baked or fried? Garlic Parmesan Chicken Tenders Ingredients: 1 lb. Chicken Tenders Wet Batter: 2 c. Buttermilk 2 Tbsp. Hot Sauce, optional 2Tsp. Salt 1 Tsp. Onion Powder 1 Tsp. Garlic Powder 1 Tsp. White Pepper 1 Tsp. Paprika 1 Tsp. Cayenne Pepper 1 Tsp. Mustard Powder Dry Batter: 2 c. Flour, for dredge 1 c. Corn starch, for dredge 2Tsp. Salt 1 Tsp. Onion Powder 1 Tsp. Garlic Powder 1 Tsp. White Pepper 1 Tsp. Paprika 1 Tsp. Cayenne Pepper 1 Tsp. Mustard Powder Sauce: 5 Tbsp. Butter, unsalted, melted 1 c. Mayonnaise 1 Tbsp. White wine vinegar 1/2 lemon, juices 1 c. Parmesan Cheese 2 Tbsp. Garlic Paste, or grated garlic 2 Tbsp. Parsley 1 Tsp. Oregano 1 Tsp. Paprika 1 Tsp. Sugar Salt, to taste White pepper, to taste Oil, for frying Instructions: To a bowl, combine chicken, buttermilk, hot sauce, onion powder, garlic powder, white pepper, paprika, mustard powder, and 2 teaspoon of salt. Mix, and marinate refrigerated for 6 hours, or overnight. In another bowl, combine flour, cornstarch, onion powder, garlic powder, white pepper, paprika, mustard powder, salt, pepper, mix everything together. Remove chicken tenders from buttermilk batter. Dredge chicken in flour mixture. Pro Tip: you can dip them back into the buttermilk batter and lastly back into the flour if you prefer more coating on chicken tenders. Place tenders on a rack and allow them to rest refrigerated for at least 10-30 minutes, untouched. Fry tenders over medium heat at 350 degrees for 5-7minutes, until golden and crispy. In a bowl, pour in melted butter, add garlic, mayonnaise, lemon juice, white wine vinegar, parmesan cheese, parsley, oregano, paprika, sugar, salt, and white pepper. Mix until combined. Douse tenders in Parmesan sauce. Serve while hot, enjoy!#garlic #parmesan #chickentenders