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Spicy Roasted Garlic Parmesan Tenders 🧄🍗
Prep Time: 30 mins | Cook Time: 1 hr 5 mins | Servings: 4

INGREDIENTS
Chicken and Marinade
1.5 lbs chicken tenderloins, trimmed
1 cup buttermilk
1 tsp garlic powder
1 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
1 tsp fresh lemon juice
2 tbsp hot sauce

Ultra-Crispy Dredge
1 1/2 cups all-purpose flour
1/4 cup cornstarch
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 tsp salt
1/2 tsp coarsely ground black pepper
Frying oil

Garlic Confit Parmesan Sauce
1 head garlic, cloves peeled
Butter
Olive oil
Pinch of salt
1/2 cup mayonnaise
1/4 cup Parmesan cheese, finely grated
1 tbsp Calabrian chili paste
1 tbsp white wine vinegar
1 tsp fresh lemon zest + 1 tsp lemon juice
1 tbsp honey
1/2 tsp smoked paprika
1/4 tsp dried Italian seasoning
1/4 tsp salt and black pepper

INSTRUCTIONS
1. Place peeled garlic cloves in a saucepan with butter, olive oil, and a pinch of salt. Cover and cook over medium-high heat (about 260°F) for 10 minutes. Lower heat to about 225°F and cook uncovered for 40 minutes, stirring every 5 minutes until golden and tender. Cool, then mash several cloves into a smooth paste.
2. Whisk garlic paste with mayo, Parmesan, Calabrian chili paste, vinegar, lemon zest, lemon juice, honey, smoked paprika, Italian seasoning, salt, and pepper. Chill.
3. Whisk buttermilk, garlic powder, paprika, salt, pepper, lemon juice, and hot sauce. Marinate tenders for at least 30 minutes to 4 hours.
4. Whisk dredge ingredients in a dish and heat 1–2 inches of oil to 350°F. Coat tenders in flour, dip in buttermilk, and dredge again in flour, pressing firmly.
5. Fry in batches for 3–4 minutes per side until golden and 165°F internal. Drain on a wire rack.
6. Toss hot tenders with half the sauce, garnish with parsley, and serve with remaining sauce or ranch.