Sweet Chili Garlic Chicken Tenders Recipe
Crispy and flavorful Sweet Chili Chicken Tenders marinated in a spicy buttermilk mix, double-coated in a seasoned flour batter, and fried to golden perfection. Tossed in a tangy, sweet chili garlic sauce, these chicken tenders make the perfect appetizer or main dish served hot with ranch dressing.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Chicken Marinade
- 1½ cups buttermilk
- 2 tbsp lemon juice
- 2 tbsp soy sauce
- ¼ cup hot sauce
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp smoked paprika
- 1 tsp black pepper
- Salt, to taste
- 1 lb chicken tenders
Coating
- 2 cups all-purpose flour
- ½ cup cornstarch
- 2 tbsp baking powder
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp smoked paprika
- 1 tsp black pepper
- Salt, to taste
- Neutral oil for frying (enough for deep frying)
Sweet Chili Garlic Sauce
- ⅓ cup honey
- 2 tbsp ketchup
- 1 tbsp soy sauce
- 1 tbsp fresh lemon juice
- ¼ cup hot sauce
- 1 tbsp chili garlic sauce
- 3 cloves garlic, minced
- Salt, to taste
- 2 tbsp cold butter
Instructions
- Marinate the Chicken: In a large bowl, combine the buttermilk, lemon juice, soy sauce, hot sauce, garlic powder, onion powder, smoked paprika, black pepper, and salt. Add the chicken tenders and toss until completely coated. Cover and refrigerate for at least 30 minutes or up to 2–4 hours for more flavor penetration.
- Prepare the Coating: In a separate bowl, whisk together the flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, black pepper, and salt until evenly mixed.
- Double Coat the Chicken: Remove each tender from the marinade, allowing excess to drip off. Coat thoroughly in the seasoned flour mixture, pressing firmly. Dip back into the buttermilk marinade, then coat again in the flour mixture, pressing and squeezing to create a thick, craggy crust.
- Rest the Coated Chicken: Place the coated tenders on a tray and let them rest for 5–10 minutes. This step helps the breading adhere better during frying.
- Fry the Chicken: Heat neutral oil in a deep fryer or heavy pan to 350°F (175°C). Fry the chicken tenders in batches for 4–6 minutes, turning occasionally, until golden brown, crispy, and cooked through with an internal temperature of 165°F (74°C). Transfer to a wire rack to drain excess oil.
- Make the Sweet Chili Garlic Sauce: In a saucepan, combine honey, ketchup, soy sauce, lemon juice, hot sauce, chili garlic sauce, minced garlic, and salt. Simmer over medium-low heat for 2–3 minutes until the sauce is glossy and slightly thickened.
- Finish the Sauce: Reduce heat to low and whisk in the cold butter until melted and the sauce becomes smooth and rich.
- Toss and Serve: Lightly brush or toss the crispy chicken tenders with the warm sauce. Serve immediately with ranch dressing on the side for dipping.
Notes
- For extra crispy tenders, ensure the oil temperature stays steady at 350°F during frying.
- Marinating overnight intensifies the flavor and tenderness of the chicken.
- Use a wire rack to drain fried chicken instead of paper towels to keep coating crisp.
- Adjust the heat level by varying the amount of hot sauce and chili garlic sauce in the marinade and sauce.
- Can be served as an appetizer or a main dish with sides like coleslaw or fries.
