Sweet Chili Garlic Chicken Tenders

Ingredients

• 1 lb chicken tenders
• 1.5 cup buttermilk (For the wet batter and marinade)
• 2 tbsp lemon juice (For the wet batter and marinade)
• 2 tbsp soy sauce (For the wet batter and marinade)
• 0.25 cup hot sauce (For the wet batter and marinade)
• salt (To taste; for the wet batter and marinade)
• 1 tbsp garlic powder (For the wet batter and marinade)
• 1 tbsp onion powder (For the wet batter and marinade)
• 1 tbsp smoked paprika (For the wet batter and marinade)
• 1 tsp black pepper (For the wet batter and marinade)
• 2 cup all-purpose flour (For the dry batter)
• 0.5 cup cornstarch (For the dry batter)
• 2 tbsp baking powder (For the dry batter)
• salt (To taste; for the dry batter)
• 1 tbsp garlic powder (For the dry batter)
• 1 tbsp onion powder (For the dry batter)
• 1 tbsp smoked paprika (For the dry batter)
• 1 tsp black pepper (For the dry batter)
• frying oil (Amount not specified; heat to 350°F for frying)
• 0.333 cup honey (For the sweet chili garlic sauce)
• 2 tbsp ketchup (For the sweet chili garlic sauce)
• 1 tbsp soy sauce (For the sweet chili garlic sauce)
• 1 tbsp fresh lemon juice (For the sweet chili garlic sauce)
• 0.25 cup hot sauce (For the sweet chili garlic sauce)
• 1 tbsp chili garlic sauce (For the sweet chili garlic sauce)
• 3 cloves garlic (Minced; for the sweet chili garlic sauce)
• salt (To taste; for the sweet chili garlic sauce)
• 2 tbsp butter (Cold; whisk into 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 black pepper (For the ranch dressing)
• 1 tsp lemon juice (For the ranch dressing)
• salt (To taste; for the ranch dressing)

Steps

1. 1

   Place the chicken tenders in a bowl. Add the buttermilk, lemon 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, or for 2–4 hours for the best flavor and tenderness.

2. 2

   In a separate 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 buttermilk mixture, reserving the marinade. Coat each tender thoroughly in the seasoned flour, pressing the flour onto the chicken.

4. 4

   Dip each floured tender back into the reserved buttermilk marinade, then coat it again in the seasoned flour. Press and squeeze the flour onto the chicken to create a thick, craggy coating.

5. 5

   Let the coated chicken rest for 5–10 minutes.

6. 6

   Heat frying oil to 350°F.

7. 7

   Fry the chicken in batches for 4–6 minutes, turning occasionally, until golden and the chicken reaches an internal temperature of 165°F.

8. 8

   Transfer the fried chicken tenders to a wire rack to keep the coating crispy.

9. 9

   For the sauce, add the honey, ketchup, soy sauce, fresh lemon juice, hot sauce, chili garlic sauce, minced garlic, and salt to a saucepan.

10. 10

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

11. 11

    Turn the heat to low and whisk in the cold butter.

12. 12

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

13. 13

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

14. 14

    Refrigerate the ranch dressing for 15–30 minutes.

15. 15

    Serve the glazed chicken tenders with the ranch dressing.

Notes

The amount of frying oil is not specified in the source. The chicken should reach 165°F internally. The source says to use reserved buttermilk marinade for the second dip.

Nutrition per serving

• main
• fried
• chicken
• American
• spicy
• saucy
• homemade ranch
• comfort food