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Dinner · Part 1 of 3: Ingredients

Crispy Sweet Chili Garlic Chicken Tenders with Garlic Ranch

By Clara Weller ·

Crispy chicken tenders glazed in sweet chili garlic sauce, topped with sesame seeds
Prep
Cook
Total
Serves
4

Crispy, craggy chicken tenders are marinated in buttermilk, dredged in seasoned flour, and pan-fried until golden and crunchy. Then they're tossed in a sticky sweet chili garlic glaze that clings to every nook and cranny.

A cool, garlicky buttermilk ranch is the perfect dunk. This is the kind of dinner that feels like a treat any night of the week.

These crispy chicken tenders are anything but ordinary. A buttermilk marinade keeps the meat juicy and tender, while a simple flour coating turns shatteringly crisp in the pan.

The real magic happens when the hot tenders meet the sweet chili garlic glaze—it caramelizes on contact, creating a lacquered, sticky finish that's both sweet and savory. Served with a cool, creamy garlic ranch for dipping, they're impossible to resist.

Ingredients

Makes 4 servings · serves 4
  • 1 lb chicken tenders
  • 1 1/2 cups buttermilk
  • 2 tbsp lemon juice
  • 1 tbsp soy sauce
  • 1 tsp hot sauce
  • 1 tsp garlic powder
  • 1 tsp sea salt

Coating

  • 1 cup all-purpose flour
  • 1 tsp paprika
  • 1/2 tsp black pepper

For frying

  • 1/2 cup vegetable oil, for frying

Glaze

  • 3 tbsp butter
  • 4 cloves garlic, minced
  • 1/2 cup sweet chili sauce
  • 2 tbsp honey
  • 1 tbsp soy sauce

For serving

  • 1 tbsp white sesame seeds
  • Garlic buttermilk ranch, for dipping, to taste
Contains: gluten, soy, milk, sesame

Why this recipe works

The buttermilk marinade does double duty: it tenderizes the chicken and helps the flour coating cling, creating a craggy, crunchy crust. The acidity in the buttermilk also adds a subtle tang that balances the sweetness of the glaze.

Ready to start cooking right away??? Jump to Part 2 ? Step-by-Step Method ?

Frying the tenders in a shallow skillet rather than deep-frying gives you maximum crispiness with less oil.

The high heat quickly browns the coating while keeping the chicken moist inside. Tossing the hot tenders in the warm glaze ensures every piece is evenly coated without turning soggy.

Notes and substitutions

Use chicken tenders, or slice chicken breasts into strips. Buttermilk is key for the marinade; if you don't have it, mix milk with lemon juice and let it sit for 5 minutes. The hot sauce adds a subtle kick—use more or less to taste.

For the glaze, sweet chili sauce is the base; look for one that's thick and slightly spicy. Honey adds extra sweetness and helps the glaze stick.

Minced fresh garlic is essential—don't substitute garlic powder here. The garlic buttermilk ranch can be store-bought or homemade.

  • buttermilk: 1 1/2 cups whole milk mixed with 1 1/2 tbsp lemon juice, let sit 5 minutes
  • soy sauce: coconut aminos for a gluten-free option
  • sweet chili sauce: 1/2 cup apricot jam mixed with 1 tsp red pepper flakes
  • vegetable oil: peanut oil or canola oil

Equipment

  • Large bowl
  • Whisk
  • Shallow dish
  • Large skillet
  • Tongs
  • Paper towels
  • Small saucepan

Coming up in Part 2: the method

  1. Marinate and Coat · 2 stepsMarinate the Chicken · Prepare the Coating
  2. Fry and Glaze · 4 stepsCoat the Tenders · Heat the Oil · Fry the Tenders · Make the Glaze
  3. Glaze and Serve · 2 stepsToss in Glaze · Serve

Up next · Part 2 of 3

8 steps · 20 min of cooking · what to look for at each stage

Step-by-step instructions (Part 2)