Sweet Chili Garlic Chicken Tenders
Crispy double-dredged chicken tenders tossed in a sweet-spicy chili-garlic glaze, served with cool homemade ranch.
Crispy double-dredged chicken tenders tossed in a sweet-spicy chili-garlic glaze, served with cool homemade ranch.
Equipment
Ingredients
Chicken Marinade & Wet Dip
chicken tenderloins (raw)
454 g
buttermilk
300 ml
fresh lemon juice
15 ml
soy sauce
15 ml
hot sauce
45 ml
garlic powder
2 g
onion powder
2 g
smoked paprika
2 g
ground black pepper
1 g
kosher salt
3 g
Crispy Dry Coating
all-purpose flour
220 g
cornstarch
32 g
baking powder
20 g
garlic powder
2 g
onion powder
2 g
smoked paprika
2 g
ground black pepper
1 g
kosher salt
3 g
Sticky Chili Garlic Glaze
honey
170 g
tomato ketchup
15 ml
soy sauce
10 ml
fresh lemon juice
10 ml
hot sauce
45 ml
Asian garlic chili paste
30 g
garlic (minced)
2.5 clove
unsalted butter (chilled)
14 g
kosher salt
2 g
Homemade Ranch Dip
mayonnaise
115 g
sour cream
60 g
buttermilk
15 ml
garlic powder
2 g
onion powder
2 g
dried parsley flakes
1 g
dried dill weed
1 g
ground black pepper
1 g
fresh lemon juice
4 ml
kosher salt
2 g
Instructions
Marinate the chicken
Whisk together the marinade ingredients and soak the chicken tenders for at least 30 minutes.
Prepare the dry coating
Whisk together flour, cornstarch, baking powder, and seasonings in a shallow dish.
Double dredge the tenders
Coat each tender in the seasoned flour, dip back into the marinade, then coat again in flour. Rest 5 minutes.
Fry the chicken tenders
Fry in 175°C oil for 4–6 minutes until golden brown and the internal temperature reaches 74°C.
Make the chili garlic glaze
Simmer the glaze ingredients (except butter) until glossy. Remove from heat and whisk in cold butter.
Prepare the ranch dip
Whisk all ranch ingredients until smooth. Chill until serving.
Original recipe
Storage
Glaze before reheating to restore stickiness; ranch keeps separately up to 5 days.
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