Instructions
Step 1. In a bowl, combine the chicken tenderloins, buttermilk, salt, black pepper, garlic powder, and paprika. Refrigerate for at least 30 minutes.
Step 2. Prepare three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
Step 3. Remove the chicken from the marinade.
Step 4. Dredge each chicken tender in flour, then dip into the eggs, and finally coat thoroughly with panko breadcrumbs.
Step 5. Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
Step 6. Fry the chicken tenders in batches for 4–5 minutes per side until golden brown and cooked through.
Step 7. Transfer the cooked tenders to a paper towel-lined plate.
Step 8. Prepare the fries according to the package directions or bake homemade fries until crispy and golden.
Step 9. For the Parmesan sauce, melt the butter in a saucepan over medium heat.
Step 10. Add the garlic and cook for 30 seconds until fragrant.
Step 11. Stir in the heavy cream and bring to a gentle simmer.
Step 12. Add the Parmesan cheese, salt, and black pepper, stirring until smooth and creamy.
Step 13. Arrange the chicken tenders and fries on a serving platter.
Step 14. Drizzle the warm Parmesan sauce over the chicken tenders.
Step 15. Garnish with chopped chives and parsley.
Step 16. Serve immediately with extra sauce for dipping if desired.
Storage and Reheating Tips
Store leftover chicken tenders and fries separately in airtight containers in the refrigerator for up to 3 days.
Store the Parmesan sauce in a sealed container in the refrigerator for up to 3 days.
Reheat the chicken tenders and fries in an oven or air fryer at 375°F (190°C) for 5–8 minutes to restore crispness.
Reheat the sauce gently over low heat, stirring frequently. Add a splash of milk or cream if needed to thin it.
For best texture, avoid microwaving the chicken tenders, as the coating may become soft.
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