Sweet Chili Garlic Chicken Tenders
Equipment
Ingredients
Chicken
chicken tenders (raw)
450 g
Wet Batter
buttermilk (cold)
360 ml
lemon juice (fresh)
30 ml
soy sauce
30 ml
hot sauce
60 ml
salt
5 g
garlic powder
15 g
onion powder
15 g
smoked paprika powder
15 g
black pepper powder
5 g
Dry Batter
all purpose flour
240 g
corn starch
60 g
baking powder
30 g
salt
5 g
garlic powder
15 g
onion powder
15 g
smoked paprika powder
15 g
black pepper powder
5 g
Sweet Chili Garlic Sauce
honey
110 g
ketchup
30 g
soy sauce
15 ml
lemon juice (fresh)
15 ml
hot sauce
60 ml
chili garlic sauce
15 g
garlic (minced)
3 cloves
salt
3 g
butter (cold)
28 g
Ranch Dressing
mayonnaise
120 g
sour cream
60 g
buttermilk
30 ml
garlic powder
2.5 g
onion powder
2.5 g
dried parsley
2.5 g
dried dill
1.25 g
black pepper
1.25 g
lemon juice
5 ml
salt
3 g
Instructions
Marinate the chicken
Combine buttermilk, lemon juice, soy sauce, hot sauce, and all dry spices. Add chicken tenders and coat thoroughly.
Prepare dry batter
Whisk together flour, cornstarch, baking powder, and all dry seasonings in a large bowl.
Double-coat the chicken
Remove chicken from marinade, coat thoroughly in seasoned flour, dip back in marinade, then coat again in flour for a thick, craggy crust.
Fry the chicken tenders
Heat oil to 175°C and fry in batches for 4-6 minutes until golden and internal temperature reaches 74°C.
Prepare sweet chili garlic sauce
Combine all sauce ingredients except butter in a saucepan. Simmer 2-3 minutes until glossy, then whisk in cold butter over low heat.
Glaze the chicken
Lightly brush the warm sweet chili garlic sauce over the fried chicken tenders.
Prepare ranch dressing
Whisk together mayonnaise, sour cream, buttermilk, and all seasonings. Refrigerate for 15-30 minutes to develop flavors.
Original recipe
Storage
Store sauce separately. Reheat chicken to maintain crispiness
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