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overhead shot of the fried chicken tenders, topped with jalapenos and vinegar and parmesan
Marissa Bolden

Jalapeno Parmesan Tenders

Golden Southern fried tenders topped with salty, vinegar-kissed jalapeños and a sharp dusting of parmesan. These tenders are crunchy, tangy, and downright addictive!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 8 cups oil for frying
  • 3 chicken breasts sliced into bite-sized strips
  • For the Chicken Marinade:
  • 1 egg
  • 2 tablespoons milk
  • 1 tablespoon cayenne pepper
  • 1 tablespoon garlic powder
  • 2 tablespoons seasoned salt
  • 2 teaspoons black pepper
  • For the Coating:
  • 2 cups all-purpose flour
  • 1 tablespoon cayenne pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon seasoned salt
  • 2 teaspoons black pepper
  • For the Topping:
  • ¼ cup grated parmesan cheese
  • 1 jalapeño sliced
  • 1 red sweet pepper sliced
  • 1 teaspoon fine sea salt
  • ¼ cup white vinegar

Method
 

  1. Prepare the Chicken: Cut chicken breasts into bite-sized strips.
  2. Marinate the Chicken: In a bowl, lightly beat the egg with milk. Add cayenne pepper, seasoned salt, garlic powder, and black pepper. Toss the chicken strips in this mixture and allow to marinate for at least one hour, or preferably overnight.
  3. Prepare the Soaked Jalapeños: Slice the jalapeños and sprinkle with salt. Let sit for five minutes. Pour vinegar over the jalapeños and let them sit for thirty minutes, or until ready to use.
  4. Prepare the Coating: In a separate bowl, combine the flour with cayenne pepper, garlic powder, seasoned salt, and black pepper.
  5. Coat the Chicken: Once the oil is preheated to 375°F (190°C) and ready for frying, toss the marinated chicken strips in the flour mixture, lightly patting to ensure an even coat.
  6. Fry the Chicken: Fry the chicken strips in batches for approximately 7 minutes, or until the chicken reaches an internal temperature of 165°F (74°C), is golden brown, and floats on the oil.
  7. Finish and Serve: Once the chicken is removed from the fryer, coat immediately with grated parmesan cheese and a generous sprinkling of the vinegar-soaked jalapeños and sliced sweet peppers.