STEP 1:
Trim off the tops of the garlic bulbs, lightly spraying their exposed sides with olive oil; then season with sea salt and black pepper. Wrap each bulb in foil, ensuring they are not wrapped too tightly. Place in an oven set at 400°F (204°C) and roast for 40-50 minutes.
STEP 2:
Immerse the chicken in buttermilk and let it marinate in the refrigerator for at least 30 minutes.
STEP 3:
In a separate bowl, thoroughly blend all-purpose flour, cornstarch, onion powder, garlic powder, salt, and pepper.
STEP 4:
Take the chicken out of the buttermilk, coat generously with the flour mixture, and then set aside on a plate. If preferred, you can insert skewers into them for easier handling.
STEP 5:
Once the garlic bulbs are done roasting, start making the garlic parmesan sauce. Mix all the required ingredients in a bowl until you get a smooth texture.
STEP 6:
Fry the chicken in oil over medium heat until it reaches an internal temperature of 165°F (74°C) using a ThermoPro Lightning One-Second Instant Thermometer to check.
STEP 7:
Brush the garlic parm sauce onto the fried tenders, then place them under the broiler for 1-2 minutes to intensify the garlic parmesan taste.
