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Sweet Chili Garlic Chicken Tenders
Hoofdgerecht

Sweet Chili Garlic Chicken Tenders

1 u 15 minVoor 4Nutri-Score D€€
van @iramsfoodstory102 imports1 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

4 personen
  • chicken tendersVlees450 g
  • buttermilk (divided between marinade and ranch)Zuivel360 ml
  • lemon juice (freshly squeezed, divided)Groente en fruit45 ml
  • soy sauce (divided between marinade and sauce)Voorraadkast45 ml
  • hot sauce (divided between marinade and sauce)Voorraadkast75 ml
  • salt (to taste)Kruiden en specerijen8 g
  • garlic powder (divided between marinade, dry batter and ranch)Kruiden en specerijen18 g
  • onion powder (divided between marinade, dry batter and ranch)Kruiden en specerijen18 g
  • smoked paprika (divided between marinade and dry batter)Kruiden en specerijen12 g
  • black pepper (ground, divided)Kruiden en specerijen5 g
  • all purpose flourGranen240 g
  • corn starchVoorraadkast60 g
  • baking powderVoorraadkast24 g
  • honeyVoorraadkast80 ml
  • ketchupVoorraadkast30 ml
  • chili garlic sauceVoorraadkast15 ml
  • garlic (cloves, minced)Groente en fruit3 stukken
  • butter (cold)Zuivel28 g
  • mayonnaiseVoorraadkast120 ml
  • sour creamZuivel60 ml
  • dried parsleyKruiden en specerijen1 g
  • dried dillKruiden en specerijen500 mg
  • frying oil (for deep frying)Voorraadkast1 liter

per portie

Voedingswaarden

703kcal

Koolhydraten
75 g
Eiwitten
28 g
Vetten
33 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Mengkom ×3
  • Garde
  • Steelpan
  • Soeppan
  • Afkoelrooster
  • Keukenthermometer
  • Bakkwast
  • Keukentang

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 6

  7. Glaze and serve

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