Skip to content
Menu
Sweet Chili Garlic Chicken Tenders
Main

Sweet Chili Garlic Chicken Tenders

1 h 15 minServes 4Nutri-Score D€€
from @iramsfoodstory100 imports1 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken tendersMeat450 g
  • buttermilk (divided between marinade and ranch)Dairy360 ml
  • lemon juice (freshly squeezed, divided)Produce45 ml
  • soy sauce (divided between marinade and sauce)Pantry45 ml
  • hot sauce (divided between marinade and sauce)Pantry75 ml
  • salt (to taste)Spices8 g
  • garlic powder (divided between marinade, dry batter and ranch)Spices18 g
  • onion powder (divided between marinade, dry batter and ranch)Spices18 g
  • smoked paprika (divided between marinade and dry batter)Spices12 g
  • black pepper (ground, divided)Spices5 g
  • all purpose flourGrains240 g
  • corn starchPantry60 g
  • baking powderPantry24 g
  • honeyPantry80 ml
  • ketchupPantry30 ml
  • chili garlic saucePantry15 ml
  • garlic (cloves, minced)Produce3 pieces
  • butter (cold)Dairy28 g
  • mayonnaisePantry120 ml
  • sour creamDairy60 ml
  • dried parsleySpices1 g
  • dried dillSpices500 mg
  • frying oil (for deep frying)Pantry1 litre

per serving

Nutrition

703kcal

Carbs
75 g
Proteins
28 g
Fat
33 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×3
  • Whisk
  • Saucepan
  • Stockpot
  • Cooling rack
  • Kitchen thermometer
  • Pastry brush
  • Tongs

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 6

  7. Glaze and serve

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