Crispy Chili Lime Chicken Tenders
Crispy Chili Lime Chicken Tenders
Ingredients
For the Chicken
- 1 1/2 pounds chicken tenders
- as needed vegetable oil, for frying
For the Wet Batter
- 1 1/2 cups buttermilk
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1/2 teaspoon black pepper, freshly cracked
- 1 teaspoon salt
- 1 egg, large
For the Dry Flour Mixture
- 1 2/3 cups all-purpose flour
- 1 cup corn starch
- 1 tablespoon coarse salt
- 1 teaspoon coarse black pepper
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon paprika
For the Chili Lime Sauce
- 2 tablespoons chili oil
- 6 tablespoons salted butter
- 1/2 lime, large, squeezed and zested
- 3 cloves garlic, minced
- 2 tablespoons honey
Instructions
- 1
In a large bowl, combine all ingredients for the wet batter: buttermilk, 1 tablespoon onion powder, 1 tablespoon garlic powder, 1 teaspoon cayenne pepper, 1 teaspoon chili powder, 1/2 teaspoon freshly cracked black pepper, 1 teaspoon salt, and 1 large egg. Whisk until well combined.
⏱️ 5 min
- 2
Add the chicken tenders to the wet batter, ensuring they are fully coated. Cover the bowl and refrigerate for at least 30 minutes to marinate. This step is crucial for flavor and tenderness.
⏱️ 5 min
- 3
While the chicken marinates, prepare the dry flour mixture. In a separate large bowl, combine the all-purpose flour, corn starch, coarse salt, coarse black pepper, 2 teaspoons onion powder, 2 teaspoons garlic powder, and paprika. Whisk thoroughly to ensure all ingredients are evenly distributed.
⏱️ 5 min
- 4
Pour enough vegetable oil into a large, heavy-bottomed pot or deep fryer to reach a depth of about 3-4 inches. Heat the oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350
- 5
Working in batches, remove chicken tenders from the wet batter, allowing excess to drip off. Dredge each tender generously in the dry flour mixture, pressing firmly to ensure it's completely coated. Shake off any excess flour.
⏱️ 10 min
- 6
Carefully place the coated chicken tenders into the hot oil, ensuring not to overcrowd the pot. Fry for 6-7 minutes, or until golden brown and the internal temperature reaches 165°F. Flip occasionally for even cooking. Remove fried tenders with tongs or a slotted spoon and place them on a wire rack set over a baking sheet to drain excess oil.
⏱️ 15 min•🌡️ 350
- 7
While the chicken is frying, prepare the chili lime sauce. In a small saucepan, melt the salted butter over medium heat. Add the chili oil, minced garlic, lime zest, and lime juice. Simmer for 1-2 minutes until fragrant. Stir in the honey until dissolved.
⏱️ 5 min
- 8
Once all chicken tenders are fried, transfer them to a large bowl. Pour the warm chili lime sauce over the tenders and toss gently to coat evenly. Serve immediately and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chili Lime Chicken Tenders
For the Chicken
- 1 1/2 pounds chicken tenders
- as needed vegetable oil, for frying
For the Wet Batter
- 1 1/2 cups buttermilk
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1/2 teaspoon black pepper, freshly cracked
- 1 teaspoon salt
- 1 egg, large
For the Dry Flour Mixture
- 1 2/3 cups all-purpose flour
- 1 cup corn starch
- 1 tablespoon coarse salt
- 1 teaspoon coarse black pepper
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon paprika
For the Chili Lime Sauce
- 2 tablespoons chili oil
- 6 tablespoons salted butter
- 1/2 lime, large, squeezed and zested
- 3 cloves garlic, minced
- 2 tablespoons honey
Instructions
- 1
In a large bowl, combine all ingredients for the wet batter: buttermilk, 1 tablespoon onion powder, 1 tablespoon garlic powder, 1 teaspoon cayenne pepper, 1 teaspoon chili powder, 1/2 teaspoon freshly cracked black pepper, 1 teaspoon salt, and 1 large egg. Whisk until well combined.
⏱️ 5 min - 2
Add the chicken tenders to the wet batter, ensuring they are fully coated. Cover the bowl and refrigerate for at least 30 minutes to marinate. This step is crucial for flavor and tenderness.
⏱️ 5 min - 3
While the chicken marinates, prepare the dry flour mixture. In a separate large bowl, combine the all-purpose flour, corn starch, coarse salt, coarse black pepper, 2 teaspoons onion powder, 2 teaspoons garlic powder, and paprika. Whisk thoroughly to ensure all ingredients are evenly distributed.
⏱️ 5 min - 4
Pour enough vegetable oil into a large, heavy-bottomed pot or deep fryer to reach a depth of about 3-4 inches. Heat the oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350 - 5
Working in batches, remove chicken tenders from the wet batter, allowing excess to drip off. Dredge each tender generously in the dry flour mixture, pressing firmly to ensure it's completely coated. Shake off any excess flour.
⏱️ 10 min - 6
Carefully place the coated chicken tenders into the hot oil, ensuring not to overcrowd the pot. Fry for 6-7 minutes, or until golden brown and the internal temperature reaches 165°F. Flip occasionally for even cooking. Remove fried tenders with tongs or a slotted spoon and place them on a wire rack set over a baking sheet to drain excess oil.
⏱️ 15 min•🌡️ 350 - 7
While the chicken is frying, prepare the chili lime sauce. In a small saucepan, melt the salted butter over medium heat. Add the chili oil, minced garlic, lime zest, and lime juice. Simmer for 1-2 minutes until fragrant. Stir in the honey until dissolved.
⏱️ 5 min - 8
Once all chicken tenders are fried, transfer them to a large bowl. Pour the warm chili lime sauce over the tenders and toss gently to coat evenly. Serve immediately and enjoy!
⏱️ 5 min