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Sweet Chili Garlic Chicken Tenders
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Sweet Chili Garlic Chicken Tenders

1 h 15Pour 4Nutri-Score D€€
par @iramsfoodstory102 imports1 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • chicken tendersViandes450 g
  • buttermilk (divided between marinade and ranch)Produits laitiers360 ml
  • lemon juice (freshly squeezed, divided)Fruits et légumes45 ml
  • soy sauce (divided between marinade and sauce)Épicerie45 ml
  • hot sauce (divided between marinade and sauce)Épicerie75 ml
  • salt (to taste)Épices8 g
  • garlic powder (divided between marinade, dry batter and ranch)Épices18 g
  • onion powder (divided between marinade, dry batter and ranch)Épices18 g
  • smoked paprika (divided between marinade and dry batter)Épices12 g
  • black pepper (ground, divided)Épices5 g
  • all purpose flourCéréales240 g
  • corn starchÉpicerie60 g
  • baking powderÉpicerie24 g
  • honeyÉpicerie80 ml
  • ketchupÉpicerie30 ml
  • chili garlic sauceÉpicerie15 ml
  • garlic (cloves, minced)Fruits et légumes3 morceaux
  • butter (cold)Produits laitiers28 g
  • mayonnaiseÉpicerie120 ml
  • sour creamProduits laitiers60 ml
  • dried parsleyÉpices1 g
  • dried dillÉpices500 milligrammes
  • frying oil (for deep frying)Épicerie1 litre

par portion

Nutrition

703kcal

Glucides
75 g
Protéines
28 g
Lipides
33 g
Adapter les ustensiles

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Ustensiles

  • Saladier ×3
  • Fouet
  • Casserole
  • Marmite
  • Grille de refroidissement
  • Thermomètre de cuisine
  • Pinceau de cuisine
  • Pince de cuisine

pas à pas

Préparation

  1. Marinate the chicken

    • In a bowl, mix the buttermilk, lemon juice, soy sauce, hot sauce, garlic powder, onion powder, smoked paprika, black pepper and salt.
    • Add the chicken tenders and mix well to coat.
    • Cover and refrigerate for at least 30 minutes, ideally 2 to 4 hours.
    Étape 1

  2. Make the seasoned flour

    • In a bowl, whisk together the flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, black pepper and salt.
    Étape 2

  3. Coat the chicken

    • Remove the chicken from the buttermilk marinade and coat well in the seasoned flour, pressing the flour onto the chicken.
    • Dip back into the reserved buttermilk marinade, then coat again in the flour, pressing and squeezing it on for a thick, craggy coating.
    • Let the coated tenders rest on a rack.
    Étape 3

  4. Fry the tenders

    • Heat the oil to 175 °C (350 °F).
    • Fry the tenders in batches for 4 to 6 minutes, turning occasionally, until golden and the chicken reaches 74 °C (165 °F).
    • Transfer to a wire rack to keep crispy.
    Étape 4

  5. Make the sweet chili garlic sauce

    • In a saucepan, combine the honey, ketchup, soy sauce, lemon juice, hot sauce, chili garlic sauce, garlic and salt.
    • Simmer over medium-low heat until glossy and slightly thickened.
    • Turn the heat to low and whisk in the cold butter.
    Étape 5

  6. Make the ranch dressing

    • Whisk together the mayonnaise, sour cream, buttermilk, garlic powder, onion powder, dried parsley, dried dill, black pepper, lemon juice and salt.
    • Refrigerate to let the flavors meld.
    Étape 6

  7. Glaze and serve

    • Lightly brush the sweet chili garlic glaze over the chicken tenders.
    • Serve with the ranch dressing.
    Étape 7
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