In a large bowl, combine buttermilk, pickle juice, garlic powder, paprika, salt, and black pepper. Whisk these ingredients together until well combined. This marinade will tenderize the chicken and infuse it with flavor. Make sure everything is mixed nicely; you want every piece of chicken to soak in this delicious blend.
Add the chicken tenders to the bowl and ensure each piece is well-coated with the marinade. This is crucial for flavor, as the chicken will absorb all those tasty spices while marinating. Let it sit for a bit—around 30 minutes if you can. This helps maximize the flavor!
While the chicken is marinating, prepare the flour mixture. In a separate large bowl, combine flour, Lawry's seasoning, garlic powder, onion powder, cayenne pepper, garlic and herb seasoning, and black pepper. Whisk these dry ingredients together thoroughly. This blend is what gives the chicken that crispy, flavorful crust that we all love.
Once the marinating time is up, take each marinated chicken tender and dredge it in the flour mixture. Make sure to coat both sides generously. This step is essential for achieving that perfect crunch. Place the coated chicken tenders on a wire rack; this allows excess flour to fall off and prevents them from getting soggy.
In a large skillet, pour in vegetable oil until it’s about 2 inches deep. Heat the oil over medium heat. You want it hot but not smoking. The right temperature is key, as it will ensure the chicken cooks evenly and gets crispy.
Once the oil is hot, carefully add a batch of chicken tenders to the skillet. Fry them until they are browned on both sides, which generally takes about 6 to 8 minutes total. Use a meat thermometer to check that the internal temperature reaches 165 degrees. If the chicken is browning too quickly, turn the heat down to avoid burning.
After they’re cooked, remove the tenders from the skillet and place them on paper towels to drain any excess oil. This step is important to keep them crispy and not greasy. Continue frying the remaining batches of chicken tenders, ensuring you don’t overcrowd the pan.
In a small bowl, mix together melted butter, grated Parmesan cheese, parsley, and an additional garlic powder. This mixture will give your chicken an extra layer of flavor. You can either dredge the fried tenders in this mixture or use a pastry brush to apply it. Either way, make sure to cover them well.
Serve the chicken tenderloins immediately. They pair beautifully with homemade ranch dressing or your favorite dipping sauce. Enjoy the crunch and savor the deliciousness!
