Sweet Chili Garlic Chicken Tenders
Sweet Chili Garlic Chicken Tenders
Ingredients
- 1 pound chicken tenders
For the Wet Batter Marinade
- 1 1/2 cups buttermilk
- 2 tablespoons lemon juice
- 2 tablespoons soy sauce
- 1/4 cup hot sauce
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 teaspoon black pepper
- salt, to taste
For the Dry Batter
- 2 cups all purpose flour
- 1/2 cup corn starch
- 2 tablespoons baking powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 teaspoon black pepper
- salt, to taste
For the Sweet Chili Garlic Sauce
- 1/3 cup honey
- 2 tablespoons ketchup
- 1 tablespoon soy sauce
- 1 tablespoon fresh lemon juice
- 1/4 cup hot sauce
- 1 tablespoon chili garlic sauce
- 3 garlic, cloves, minced
- 2 tablespoons butter, cold
- salt, to taste
For the Ranch Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons buttermilk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried dill
- 1/4 teaspoon black pepper
- 1 teaspoon lemon juice
- salt, to taste
For Frying
- vegetable oil, as needed for frying
Instructions
- 1
In a medium bowl, combine the buttermilk, 2 tablespoons lemon juice, 2 tablespoons soy sauce, 1/4 cup hot sauce, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon smoked paprika, 1 teaspoon black pepper, and salt to taste. Whisk until well combined.
⏱️ 3 min
- 2
Add the chicken tenders to the buttermilk mixture, ensuring they are fully coated. Cover the bowl and refrigerate for at least 30 minutes, or ideally 2 to 4 hours, to allow the chicken to marinate and tenderize.
⏱️ 5 min
- 3
While the chicken marinates, prepare the dry batter. In a separate large bowl, whisk together the all purpose flour, corn starch, baking powder, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon smoked paprika, 1 teaspoon black pepper, and salt to taste.
⏱️ 5 min
- 4
Remove the chicken tenders from the buttermilk marinade, allowing any excess to drip off. Do not discard the remaining marinade.
⏱️ 2 min
- 5
Dredge each chicken tender thoroughly in the dry batter, pressing the flour mixture onto the chicken to ensure it adheres well. Dip the floured tender back into the reserved buttermilk marinade, then immediately coat it again in the dry batter, pressing and squeezing the flour onto the chicken to create a thick, craggy coating.
⏱️ 10 min
- 6
Place the breaded chicken tenders on a wire rack set over a baking sheet and let them rest for 5 to 10 minutes. This helps the coating adhere better during frying.
⏱️ 5 min
- 7
While the chicken rests, prepare the sweet chili garlic sauce. In a small saucepan, combine the honey, ketchup, 1 tablespoon soy sauce, 1 tablespoon fresh lemon juice, 1/4 cup hot sauce, chili garlic sauce, minced garlic, and salt to taste.
⏱️ 3 min
- 8
Place the saucepan over medium-low heat and bring the sauce to a gentle simmer. Cook for 2 to 3 minutes, stirring occasionally, until the sauce becomes glossy and slightly thickened.
⏱️ 3 min
- 9
Reduce the heat to low and whisk in the cold butter until it is fully melted and incorporated into the sauce. Remove from heat and set aside.
⏱️ 2 min
- 10
In a large, heavy-bottomed pot or deep fryer, heat about 2-3 inches of vegetable oil to 350°F. Use a kitchen thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
- 11
Carefully place a few chicken tenders into the hot oil, ensuring not to overcrowd the pot. Fry in batches for 4 to 6 minutes, turning occasionally, until they are golden brown and the internal temperature reaches 165°F.
⏱️ 12 min•🌡️ 350
- 12
Using tongs, transfer the fried chicken tenders to a clean wire rack set over a baking sheet to drain excess oil and keep them crispy.
⏱️ 1 min
- 13
Lightly brush the warm sweet chili garlic glaze over the fried chicken tenders. You can brush one side or both, depending on your preference.
⏱️ 2 min
- 14
Prepare the ranch dressing. In a small bowl, whisk together the mayonnaise, sour cream, 2 tablespoons buttermilk, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, dried parsley, dried dill, black pepper, 1 teaspoon lemon juice, and salt to taste.
⏱️ 3 min
- 15
Cover the ranch dressing and refrigerate for 15 to 30 minutes to allow the flavors to meld.
⏱️ 5 min
- 16
Serve the sweet chili garlic chicken tenders immediately with the chilled ranch dressing on the side. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sweet Chili Garlic Chicken Tenders
- 1 pound chicken tenders
For the Wet Batter Marinade
- 1 1/2 cups buttermilk
- 2 tablespoons lemon juice
- 2 tablespoons soy sauce
- 1/4 cup hot sauce
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 teaspoon black pepper
- salt, to taste
For the Dry Batter
- 2 cups all purpose flour
- 1/2 cup corn starch
- 2 tablespoons baking powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 teaspoon black pepper
- salt, to taste
For the Sweet Chili Garlic Sauce
- 1/3 cup honey
- 2 tablespoons ketchup
- 1 tablespoon soy sauce
- 1 tablespoon fresh lemon juice
- 1/4 cup hot sauce
- 1 tablespoon chili garlic sauce
- 3 garlic, cloves, minced
- 2 tablespoons butter, cold
- salt, to taste
For the Ranch Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons buttermilk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried dill
- 1/4 teaspoon black pepper
- 1 teaspoon lemon juice
- salt, to taste
For Frying
- vegetable oil, as needed for frying
Instructions
- 1
In a medium bowl, combine the buttermilk, 2 tablespoons lemon juice, 2 tablespoons soy sauce, 1/4 cup hot sauce, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon smoked paprika, 1 teaspoon black pepper, and salt to taste. Whisk until well combined.
⏱️ 3 min - 2
Add the chicken tenders to the buttermilk mixture, ensuring they are fully coated. Cover the bowl and refrigerate for at least 30 minutes, or ideally 2 to 4 hours, to allow the chicken to marinate and tenderize.
⏱️ 5 min - 3
While the chicken marinates, prepare the dry batter. In a separate large bowl, whisk together the all purpose flour, corn starch, baking powder, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon smoked paprika, 1 teaspoon black pepper, and salt to taste.
⏱️ 5 min - 4
Remove the chicken tenders from the buttermilk marinade, allowing any excess to drip off. Do not discard the remaining marinade.
⏱️ 2 min - 5
Dredge each chicken tender thoroughly in the dry batter, pressing the flour mixture onto the chicken to ensure it adheres well. Dip the floured tender back into the reserved buttermilk marinade, then immediately coat it again in the dry batter, pressing and squeezing the flour onto the chicken to create a thick, craggy coating.
⏱️ 10 min - 6
Place the breaded chicken tenders on a wire rack set over a baking sheet and let them rest for 5 to 10 minutes. This helps the coating adhere better during frying.
⏱️ 5 min - 7
While the chicken rests, prepare the sweet chili garlic sauce. In a small saucepan, combine the honey, ketchup, 1 tablespoon soy sauce, 1 tablespoon fresh lemon juice, 1/4 cup hot sauce, chili garlic sauce, minced garlic, and salt to taste.
⏱️ 3 min - 8
Place the saucepan over medium-low heat and bring the sauce to a gentle simmer. Cook for 2 to 3 minutes, stirring occasionally, until the sauce becomes glossy and slightly thickened.
⏱️ 3 min - 9
Reduce the heat to low and whisk in the cold butter until it is fully melted and incorporated into the sauce. Remove from heat and set aside.
⏱️ 2 min - 10
In a large, heavy-bottomed pot or deep fryer, heat about 2-3 inches of vegetable oil to 350°F. Use a kitchen thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350 - 11
Carefully place a few chicken tenders into the hot oil, ensuring not to overcrowd the pot. Fry in batches for 4 to 6 minutes, turning occasionally, until they are golden brown and the internal temperature reaches 165°F.
⏱️ 12 min•🌡️ 350 - 12
Using tongs, transfer the fried chicken tenders to a clean wire rack set over a baking sheet to drain excess oil and keep them crispy.
⏱️ 1 min - 13
Lightly brush the warm sweet chili garlic glaze over the fried chicken tenders. You can brush one side or both, depending on your preference.
⏱️ 2 min - 14
Prepare the ranch dressing. In a small bowl, whisk together the mayonnaise, sour cream, 2 tablespoons buttermilk, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, dried parsley, dried dill, black pepper, 1 teaspoon lemon juice, and salt to taste.
⏱️ 3 min - 15
Cover the ranch dressing and refrigerate for 15 to 30 minutes to allow the flavors to meld.
⏱️ 5 min - 16
Serve the sweet chili garlic chicken tenders immediately with the chilled ranch dressing on the side. Enjoy!
⏱️ 1 min