Chicken Tenders with Sweet Chili Garlic Glaze
Translated from Spanish, the language of the reel.
Zach cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Nazareth Simons on SeeMeCook
Crispy chicken tenders marinated in buttermilk and coated with a sticky, sweet-and-spicy honey, chili, and garlic glaze. Served with a homemade ranch-style dip to balance the heat.
- Time
- 36 minutes
- Cuisine
- American
Ingredients
Ingredientes
Marinada de pollo y mezcla húmeda
- 305 g
- 15 g
- 16 g
- 45 g
- 2 g
- 2 g
- 2 g
- 1 g
Recubrimiento seco crujiente
- 220 g
- 30 g
- 18 g
- 2 g
- 2 g
- 2 g
- 1 g
Glaseado pegajoso de chile y ajo
- 170 g
- 17 g
- 10 g
- 10 g
- 45 g
- 10 g
- 8 g
- 14 g
Dip ranch casero
- 120 g
- 60 g
- 15 g
- 2 g
- 2 g
- 1 g
- 4 g
Weights are estimates.
Steps
In a bowl, whisk together the buttermilk, lemon juice, soy sauce, hot sauce, garlic powder, onion powder, smoked paprika, black pepper, and kosher salt to taste—the ingredients listed for the marinade.
Add the chicken tenderloins to the mixture and turn to coat. Marinate for at least 30 minutes.
In a shallow dish, whisk together the flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, black pepper, and kosher salt to taste—the dry coating ingredients.
Dredge each piece of chicken in the flour mixture to coat.
Dip the chicken back into the wet marinade, then coat it again in the flour mixture.
Let the breaded pieces rest for 5 minutes.
Heat the frying oil to 350°F (180 °C) (175°C (350 °F)). Fry the tenders for 4 to 6 minutes, until golden brown and the internal temperature reaches 165°F (74 °C) (74°C (165 °F)).
Remove the tenders and drain them on a wire rack.
In a small saucepan, combine the honey, ketchup, soy sauce, lemon juice, hot sauce, chili garlic paste, minced garlic, and kosher salt to taste, leaving out the butter.
Cook over medium-low heat, stirring, until the glaze looks glossy.
Remove the saucepan from the heat and whisk in the cold butter until incorporated.
Brush the glaze over the chicken tenders.
In a bowl, whisk together the mayonnaise, sour cream, buttermilk, garlic powder, onion powder, dried parsley, dried dill, black pepper, lemon juice, and kosher salt to taste until smooth.
Serve the ranch dip chilled alongside the hot chicken tenders.
Notes
The source says to serve the dip chilled but does not specify a chilling time. The oil is listed as “for frying” without a quantity; use enough to fry the tenders. The marinade ingredient list includes buttermilk for the dip, but does not explain how to reserve it; measure the tablespoon for the dip separately from the stated total amount.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 822
- Protein
- 36 g
- Carbs
- 97 g
- Fat
- 33 g
- Fiber
- 2 g
Where the calories come from
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