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Prepare the chicken tenders: Pat the chicken tenders dry with paper towels. In a small bowl, combine paprika, garlic powder, onion powder, cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Season the chicken tenders evenly with the spice blend.

Stuff the chicken: Using a small paring knife, make a lengthwise slit in the thickest part of each chicken tender, creating a pocket. Insert one mozzarella string cheese stick into each pocket.

Set up the breading station: Prepare two shallow dishes. In the first dish, whisk the large eggs. In the second dish, place the crushed cornflakes.

Bread the chicken: Dip each cheese-stuffed chicken tender first into the beaten eggs, ensuring it's fully coated, then transfer to the crushed cornflakes. Press the cornflakes firmly onto the chicken to create a thick, even crust. Place the breaded tenders on a plate or baking sheet.

Make the homemade ranch: In a medium bowl, whisk together mayonnaise, whole milk, fresh lemon juice, chopped fresh dill, chopped fresh parsley, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth and well combined. Cover and refrigerate until serving.

Heat the oil: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F. Use a thermometer to monitor the temperature.

Deep-fry the chicken: Carefully lower 3-4 breaded chicken tenders into the hot oil, ensuring not to overcrowd the pot. Fry for 5-7 minutes, or until golden brown, crispy, and cooked through (internal temperature reaches 165°F). Remove the tenders with tongs and place them on a wire rack set over a baking sheet to drain excess oil. Repeat with remaining tenders.

Prepare the spicy glaze: While the chicken fries, combine sliced red Fresno chili peppers, soy sauce, honey, rice vinegar, water, and minced garlic in a medium saucepan. Bring to a simmer over medium heat and cook for 2-3 minutes, allowing the flavors to meld. Stir in the Sriracha sauce.

Glaze the chicken: Once all chicken tenders are fried, add them to the saucepan with the hot glaze. Toss gently to ensure each tender is fully coated. Serve immediately.

Serve: Arrange the spicy glazed chicken tenders on a serving platter. Serve with the chilled homemade ranch dressing for dipping.


Prepare the chicken tenders: Pat the chicken tenders dry with paper towels. In a small bowl, combine paprika, garlic powder, onion powder, cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Season the chicken tenders evenly with the spice blend.

Stuff the chicken: Using a small paring knife, make a lengthwise slit in the thickest part of each chicken tender, creating a pocket. Insert one mozzarella string cheese stick into each pocket.

Set up the breading station: Prepare two shallow dishes. In the first dish, whisk the large eggs. In the second dish, place the crushed cornflakes.

Bread the chicken: Dip each cheese-stuffed chicken tender first into the beaten eggs, ensuring it's fully coated, then transfer to the crushed cornflakes. Press the cornflakes firmly onto the chicken to create a thick, even crust. Place the breaded tenders on a plate or baking sheet.

Make the homemade ranch: In a medium bowl, whisk together mayonnaise, whole milk, fresh lemon juice, chopped fresh dill, chopped fresh parsley, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth and well combined. Cover and refrigerate until serving.

Heat the oil: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F. Use a thermometer to monitor the temperature.

Deep-fry the chicken: Carefully lower 3-4 breaded chicken tenders into the hot oil, ensuring not to overcrowd the pot. Fry for 5-7 minutes, or until golden brown, crispy, and cooked through (internal temperature reaches 165°F). Remove the tenders with tongs and place them on a wire rack set over a baking sheet to drain excess oil. Repeat with remaining tenders.

Prepare the spicy glaze: While the chicken fries, combine sliced red Fresno chili peppers, soy sauce, honey, rice vinegar, water, and minced garlic in a medium saucepan. Bring to a simmer over medium heat and cook for 2-3 minutes, allowing the flavors to meld. Stir in the Sriracha sauce.

Glaze the chicken: Once all chicken tenders are fried, add them to the saucepan with the hot glaze. Toss gently to ensure each tender is fully coated. Serve immediately.

Serve: Arrange the spicy glazed chicken tenders on a serving platter. Serve with the chilled homemade ranch dressing for dipping.
