Instructions
Step 1. Place the chicken tenders in a bowl with buttermilk, salt, black pepper, garlic powder, and paprika. Marinate for at least 30 minutes.
Step 2. Preheat the oven to 425°F (220°C).
Step 3. Toss the fries with vegetable oil, salt, and paprika.
Step 4. Spread the fries on a baking sheet and bake for 30 to 35 minutes, turning halfway through, until golden and crispy.
Step 5. In a shallow bowl, combine the flour, cornstarch, and baking powder.
Step 6. Remove the chicken from the marinade and dredge each tender thoroughly in the flour mixture.
Step 7. Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
Step 8. Fry the chicken tenders in batches for 4 to 5 minutes per side until golden brown and cooked through.
Step 9. Transfer the cooked tenders to a wire rack to drain excess oil.
Step 10. In a saucepan, melt the butter over medium heat.
Step 11. Add the minced garlic and cook for 30 seconds until fragrant.
Step 12. Stir in the heavy cream and bring to a gentle simmer.
Step 13. Add the Parmesan cheese, Dijon mustard, salt, and black pepper.
Step 14. Stir until the cheese melts and the sauce becomes smooth.
Step 15. Remove from the heat and stir in the chopped chives.
Step 16. Arrange the chicken tenders on serving plates and drizzle generously with the Parmesan sauce.
Step 17. Add the crispy fries and side salad.
Step 18. Garnish with additional chopped chives.
Step 19. Serve immediately while hot.
Storage and Reheating Tips
Store leftover chicken tenders, sauce, fries, and salad separately in airtight containers in the refrigerator for up to 3 days.
Reheat the chicken tenders in a 375°F (190°C) oven or air fryer for 6 to 8 minutes to maintain crispiness.
Warm the Parmesan sauce gently over low heat, adding a splash of cream if needed.
Reheat the fries in an oven or air fryer at 400°F (200°C) for 5 to 7 minutes.
The salad is best enjoyed fresh and should be stored separately from any dressing.
Continue on the next page