Garlic Parmesan Butter Chicken Tenders

1. Slice your chicken into tenders. In a bowl, mix buttermilk, spices, and pickle juice. Add the chicken and marinate for at least 2 hours, or overnight if you want elite-level tenders.
2. Combine all flour mixture ingredients in a large bowl. Whisk it up like you mean it.
3. Add avocado oil to a large pot or deep skillet. Heat to 350°F / 175°C. (Shallow or deep fry—your kitchen, your rules.)
4. Drizzle a little buttermilk from the marinade into the flour mixture and stir to form flaky crispy bits. Coat each chicken piece in the flour mixture. Shake off excess. Gently place into the hot oil.
5. Don’t touch them for the first 1–2 minutes—that’s how you get the perfect crust. Fry for 8–10 minutes, or until golden and cooked through (165°F / 75°C). Transfer to a paper towel-lined rack.
6. Make the dipping sauce: Mix everything together in a small bowl. Boom. Done.
7. In a small pan/pot, melt butter on medium-low, add garlic + parsley, and cook for about 3 minutes until fragrant. Remove from heat.
8. Add the tenders to a bowl, pour over your garlic butter, add parmesan, and toss until everything glistens like it’s ready for a close-up. Serve with fries and enjoy!