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)
• 1 tbsp garlic powder (For the wet batter)
• 1 tbsp onion powder (For the wet batter)
• 1 tbsp smoked paprika powder (For the wet batter)
• 1 tsp black pepper powder (For the wet batter)
• 2 cups 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 powder (For the dry batter)
• 1 tsp black pepper powder (For the dry batter)
• frying oil (For frying; amount not specified)
• 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 garlic (Cloves, minced; for the sauce)
• salt (To taste, for the 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

   Combine the chicken tenders with 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

   Whisk together the flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, black pepper, and salt in a bowl.

3. 3

   Remove the chicken from the buttermilk marinade and coat each tender thoroughly in the seasoned flour, pressing the flour onto the chicken.

4. 4

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

5. 5

   Let the coated chicken tenders 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 tenders to a wire rack to keep the coating crispy.

9. 9

   Add the honey, ketchup, soy sauce, 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 fried chicken tenders.

13. 13

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

14. 14

    Refrigerate the ranch dressing for 15–30 minutes.

15. 15

    Serve the glazed chicken tenders with the ranch dressing.

Notes

The source does not specify the amount of frying oil. Reserve the buttermilk marinade for the second dipping step as directed. The ranch dressing may be refrigerated for 15–30 minutes before serving.

Nutrition per serving

• main
• chicken
• fried
• crispy
• spicy
• sauce
• dipping sauce
• American