Fried Chicken Scampi w/ Garlic Parm Rice

the Story

This air-fried chicken scampi is a light yet flavorful take on the classic Italian dish, paired with roasted garlic Parmesan rice and sautéed spinach for a complete, well-balanced meal. The air-fryer gives the chicken a perfectly crispy exterior while keeping the inside juicy and tender, all coated in a buttery, garlicky lemon scampi sauce that adds a bright, zesty flavor. The roasted garlic Parmesan rice is creamy, savory, and rich with nutty undertones, perfectly complementing the crisp chicken and soaking up every bit of the scampi sauce. Fresh sautéed spinach adds a simple, healthy touch, balancing the richness with a pop of earthy green. This dish is a perfect combination of bold flavors, textures, and simple elegance—perfect for a weeknight dinner or a cozy, elevated meal.

the Ingredients

Fried Chicken

• 1 Pound of Chicken Tenderloins, or Chicken Breasts cut into thin strips

• 1/2 Cup of All Purpose Flour

• 1 Cup Breadcrumbs, or Panko

• Seasoning for the Breadcrumbs (1 Teaspoon Each):

  • Onion Salt, Garlic Powder, Smoked Paprika, and Chili Powder

• 2 Eggs Beaten

Rice

• 2 Cups Jasmine Rice

• (1) 32 oz. Carton Low Sodium Chicken Broth

Garlic Parmesan Scampi Sauce

• 1/2 Stick of Butter

• 1 Cup Heavy Whipping Cream

• 1 Cup Low Sodium Chicken Broth

• 1/2 Cup Dry White Wine

• 1/2 - 1 Cup Fresh Grated Parmesan Cheese, your preference

• Juice from One Lemon

• Roasted Garlic (from One Garlic Head)

Spinach

• 1 Bag of Baby Spinach

• Olive Oil for Sauteing

• Onion Salt and Garlic Powder, to taste

the Instructions

Air-Frying the Chicken Tenders:

• Preheat your Air Fryer to 400 Degrees.

• In 3 small mixing bowls:

  • Add the Flour to Bowl 1.

  • Add the Eggs to Bowl 2.

  • Add the Breadcrumbs and Seasonings to Bowl 3.

• Dip each Chicken Tender into the Flour, making sure all surfaces are covered. Then, shake off any excess flour before dipping into the Eggs.

• Dip each Chicken Tender into the Egg, making sure all surfaces are covered. Then, shake off any excess egg before dipping into the Breadcrumbs.

• Dip each Chicken Tender into the breadcrumbs, making sure all surfaces are covered. Then, shake off any excess Breadcrumbs. Set aside.

• Repeat these three dipping steps until all Chicken Tenders are breaded.

• Once the Air Fryer is preheated, spray the tray with cooking spray until thoroughly coated. Place each Chicken Tender onto the tray, but make sure you don't overcrowd the tenders. You may have to cook 4-6 tenders at a time depending on the size of your air fryer.

• Once the Tenders have been placed onto the tray, spray the top of each tender with cooking spray, and cook for 6 minutes.

• After 6 minutes, it's time to flip. Before flipping, spray the top of each tender with cooking spray again. Then, flip. Spray the other side of the tenders before closing the tray to cook.

• Once flipped, cook the tenders for an additional 6 minutes.

• Let the cooked tenders rest for a few minutes, slice each tender into thin strips, set aside.

Roasting the Garlic Head

• Preheat the oven to 350 Degrees.

• Slice the top off the head of garlic, exposing all the cloves. Peel off any excess wrapping. Place the head on a piece of foil and drizzle Olive Oil (about 3 Tablespoons) over the garlic until all surfaces of garlic are covered. Tightly wrap the foil around the garlic, and place on a baking sheet in the oven. Roast for 50 - 60 minutes. Once cool enough, carefully unwrap the foil from the garlic, and squeeze out the roasted garlic from the cloves onto a cutting board and mash with a knife until the consistency turns into a paste-like spread. Set aside.

Sauteing the Spinach

• In a large skillet, drizzle the Olive Oil and set the temperature to medium heat. Add the Baby Spinach and season with Onion Salt and Garlic Powder. Sauté the Spinach until fully wilted. Then, drain any excess oil and place the cooked spinach on a cutting board to chop into finer pieces. Set aside.

Cooking the Rice

• In a large pot, add the chicken broth and bring to a boil.

• Add the uncooked rice and simmer until the liquid has been absorbed by the rice, stirring occasionally.

• Once the rice has absorbed the broth, turn off the burner and set the rice aside in a large mixing bowl.

Cooking the Garlic Parm Scampi Sauce

• Using the same large skillet, add the butter and set the temperature to medium heat.

• Once the butter has melted, add the cream, broth, and wine, and stir occasionally until the sauce begins to thicken and the alcohol of the wine has evaporated.

• Next, add the parmesan cheese and stir until the cheese has fully melted into the sauce.

• Next, add the roasted garlic and lemon juice and stir until the garlic is fully mixed into the sauce.

• Next, add the spinach and stir until the spinach has fully mixed into the sauce.

• Pour the Sauce over the Rice and mix thoroughly in the large mixing bowl.

The Finale

• Preheat the Oven to 375 Degrees.

• Grease a casserole dish. We chose to grease (2) 8x8 baking dishes with nonstick cooking spray, as we're a Family of 2, and this method guarantees that we can bake the Fried Chicken Scampi Twice, while having it taste as fresh as the day it was made.

• Next, Spread the Rice and Garlic Parm Scampi Sauce Mixture into both casserole dishes and spread evenly.

• Next, Press each Chicken Tender Piece into the Rice Mixture until all Chicken Tender Pieces have been pressed into the Rice Mixture.

• Next, Sprinkle any remaining parmesan cheese over the top.

• Bake for 25-30 minutes, or until the cheese has browned to your liking.

Enjoy!