During CFD I indulge in the worst best food. Although the carnifood seems tempting, I like to make my own terrible good food. It’s 100 degrees so the oven is used sparsely. Meaning I eat a lot of salads, or in this case, this week, I fry the food. My son LOVES chicken wings, tenders of all flavors and since he was home for just a minute, I wanted to make him the best worst food. I marinated this chicken in buttermilk and awesome seasonings overnight, and I can’t even tell you the difference it makes in how good your chicken tastes after it cooks. I hate using the word “moist” but that’s what it was… I didn’t measure things of course, but I will try to compilate what I put together!

Garlic Parmesan Chicken Tenders

 1 package chicken tenders

Marinate your chicken overnight in: 
* 2 cups buttermilk (if you don’t have buttermilk use regular milk and a couple spoonfuls of lemon juice, just let it set for about 10 minutes) 
* 1 Tbsp salt
* 1 Tbsp garlic powder
* 2 Tbsp hot sauce
* 1 Tbsp paprika
* 1 tsp italian seasoning 

When you’re ready to cook…dunk your chicken in a flour dredge

* 2 cups flour
* ⅓ cup cornstarch (this is what makes it perfect) 
* 2 tsp garlic
* 1-2 tsp paprika 
* 1/2 tsp cayenne pepper
* 2 tsp onion powder
* 2 tsp salt
* 2 tsp black pepper

Fry chicken in oil of choice for a few minutes on each side until golden. (I don’t use an air fryer so I can’t give directions on that) 

Then soak in this sauce…. 

Garlic Parmesan Sauce:

* 1 head of roasted garlic (I did have to turn the oven on for this, but it was quick, and having it roasted makes a big difference) 
* 3/4 cup mayonnaise
* 1 Tablespoon sugar
* 1/2 cup grated Parmesan cheese 
* 1 Tablespoon apple cider vinegar
* 2 tsp lemon juice
* 2 teaspoons red pepper flakes (or more if you want) 
* 2 teaspoons italian seasoning 
* Salt and pepper to taste
* 5 or 6 sweet peppers from the jar (I used Boticelli brand, the kind used for pimento cheeses)

ENJOY!!!!!