Garlic Parmesan Chicken Tenders

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a mixing bowl, make the brine by mixing together the water, salt, and MSG until dissolved. If using chicken breasts, cut them into strips about ¾ inch thick. Brine the chicken for at least 1 hour or best overnight in the fridge.

Step 2

For the fry flour, combine all the ingredients and whisk until evenly mixed.

Step 3

For the wet batter, combine all the ingredients and whisk until smooth. Set them aside until needed.

Step 4

For the garlic seasoning, melt a stick of unsalted butter in a saucepan over medium heat. Once melted, add the garlic and salt and let everything simmer for a minute while stirring frequently. Then set aside until needed.

Step 5

To bread the chicken, first remove them from the brine and pat dry with some paper towels. Then add the tenders into the wet batter and mix well to coat. Drizzle about 3 TBSP of the wet batter into the fry flour and mix with your hands. This will give your chicken tenders those delicious crunchy bits. Next, add a few battered tenders at a time into the fry flour and coat well. Make sure to pack the fry flour onto the tenders. Set the breaded tenders aside and repeat with remaining.

Step 6

In a heavy bottom pot, heat up 2 to 3 inches of oil to 350F.

Step 7

Gently place the breaded chicken tenders into the oil and fry until cooked through and golden brown on the outside, about 6 minutes. Then remove and set them aside to drain. Don't overcrowd your oil! Fry in batches as needed and maintain your oil temperature.

Step 8

Once all the chicken tenders are fried, place them into a large bowl along with the garlic seasoning (reheat if needed) and a third of the grated parmesan. Toss to coat evenly and sprinkle in another third of the parmesan while tossing.

Step 9

Serve while hot and top with the remaining parmesan and some chopped parsley.