Garlic and Sweet Chili Chicken Tenders

Ingredients

• 1 lb Chicken tenders
• 1.5 cup Buttermilk (For the wet marinade)
• 2 tbsp Lime juice (For the marinade)
• 2 tbsp Soy sauce (For the marinade)
• 0.25 cup Hot sauce (For the marinade)
• Salt (To taste, for the marinade)
• 1 tbsp Garlic powder (For the marinade)
• 1 tbsp Onion powder (For the marinade)
• 1 tbsp Smoked paprika (For the marinade)
• 1 tsp Ground black pepper (For the marinade)
• 2 cup All-purpose flour (For the dry breading)
• 0.5 cup Cornstarch (For the dry breading)
• 2 tbsp Baking powder (For the dry breading)
• Salt (To taste, for the breading)
• 1 tbsp Garlic powder (For the breading)
• 1 tbsp Onion powder (For the breading)
• 1 tbsp Smoked paprika (For the breading)
• 1 tsp Ground black pepper (For the breading)
• Frying oil (Enough for frying; heat to 350°F)
• 0.333 cup Honey (For the sauce)
• 2 tbsp Ketchup (For the sauce)
• 1 tbsp Soy sauce (For the sauce)
• 1 tbsp Fresh lime juice (For the sauce)
• 0.25 cup Hot sauce (For the sauce)
• 1 tbsp Chili garlic sauce (For the sauce)
• 3 Fresh garlic (Minced cloves)
• Salt (To taste, for the sauce)
• 2 tbsp Butter (Cold, to finish the sauce)
• 0.5 cup Mayonnaise (For the ranch dressing)
• 0.25 cup Sour cream (For the ranch dressing)
• 2 tbsp Buttermilk (For the ranch dressing)
• 0.5 tsp Garlic powder (For the ranch dressing)
• 0.5 tsp Onion powder (For the ranch dressing)
• 0.5 tsp Dried parsley (For the ranch dressing)
• 0.25 tsp Dried dill (For the ranch dressing)
• 0.25 tsp Ground black pepper (For the ranch dressing)
• 1 tsp Lime juice (For the ranch dressing)
• Salt (To taste, for the ranch dressing)

Steps

1. 1

   Place the chicken tenders in a bowl with the buttermilk, lime juice, soy sauce, hot sauce, garlic powder, onion powder, smoked paprika, black pepper, and salt. Mix well, cover, and refrigerate for at least 30 minutes; for the best flavor and tenderness, marinate for 2 to 4 hours.

2. 2

   In another bowl, whisk together the flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, black pepper, and salt.

3. 3

   Remove the chicken from the marinade and coat it completely with the flour mixture, pressing the flour onto the tenders.

4. 4

   Dip the tenders back into the reserved marinade, then coat them again with the flour mixture, pressing and squeezing to form a thick, craggy coating.

5. 5

   Let the breaded chicken rest for 5 to 10 minutes.

6. 6

   Heat enough frying oil to 350°F.

7. 7

   Fry the tenders in batches for 4 to 6 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F.

8. 8

   Transfer the fried chicken to a wire rack to keep it crisp.

9. 9

   For the sauce, place the honey, ketchup, soy sauce, lime juice, hot sauce, chili garlic sauce, minced garlic, and salt in a saucepan.

10. 10

    Cook the sauce over medium-low heat for 2 to 3 minutes, until glossy and slightly thickened.

11. 11

    Reduce the heat and whisk in the cold butter until incorporated into the sauce.

12. 12

    Lightly brush the sweet chili garlic glaze over the chicken tenders.

13. 13

    To prepare the ranch dressing, whisk together the mayonnaise, sour cream, buttermilk, garlic powder, onion powder, dried parsley, dried dill, black pepper, lime juice, and salt.

14. 14

    Refrigerate the ranch dressing for 15 to 30 minutes.

15. 15

    Serve the chicken tenders with the ranch dressing.

Notes

The recipe does not specify an exact amount of salt or oil; use salt to taste and enough oil to fry in batches. The instructions call for reserving the marinade for the second dip; handle raw chicken carefully and do not reuse the marinade outside the breading process.

Nutrition per serving

• main course
• chicken
• fried
• crispy
• spicy
• American cuisine
• with dressing
• high-protein