Place the chicken tenders into a large bowl and cover them with buttermilk, kosher salt, and black pepper. Make sure all pieces are submerged, then refrigerate for at least 3 hours or overnight for best results.
When you’re ready, remove the chicken from the fridge and let it sit at room temperature while you set up the breading stations. Line a baking sheet with parchment paper and set aside.
Combine the all-purpose flour, cornstarch, salt, and garlic powder together on a shallow plate and mix well.
In a separate shallow dish, whisk together the eggs and water until smooth.
On a third plate, mix the panko breadcrumbs with the grated parmesan cheese.
One by one, dip each marinated chicken tender first into the flour mixture, shaking off excess, then dip into the egg wash, and finally press firmly into the panko and parmesan mixture to coat thoroughly. Place each coated tender on the prepared baking sheet.
Heat about 2 inches of vegetable oil in a large pot over medium-low heat until the temperature reaches 350°F (175°C).
Fry the chicken tenders in batches of 3-4, cooking each batch for 4 to 5 minutes until they are golden brown and reach an internal temperature of 165°F (74°C).
Use a slotted spoon to remove the tenders and transfer them onto a plate lined with paper towels to drain excess oil. Repeat until all are cooked, ensuring the oil temperature remains consistent.
Meanwhile, melt the butter in a small saucepan over low heat. Add the minced garlic and kosher salt, stirring until the butter has fully melted, then remove from heat and stir in chopped parsley.
Arrange the cooked chicken tenders on a serving platter and pour the garlic butter mixture evenly over them. Serve warm and enjoy.
