Crispy Sweet Chili Garlic Chicken Tenders with Garlic Ranch Step-by-step instructions

Before you start

Before you start, whisk together the marinade and add the chicken; let it sit in the fridge while you prepare the coating. Set up a dredging station with the flour mixture in a shallow dish.

Have a large skillet and oil ready. Measure out all glaze ingredients and mince the garlic. This recipe comes together quickly once you start frying, so having everything in place makes it smooth.

Instructions

Marinate and Coat

1. 1Marinate the Chicken
   In a large bowl, whisk together the buttermilk, lemon juice, soy sauce, hot sauce, garlic powder, and sea salt. Add the chicken tenders and turn to coat. Cover and refrigerate for at least 30 minutes or up to 4 hours.
   Look for The chicken is fully submerged in the marinade.
   Tip For extra tang, add a little more lemon juice.
2. 2Prepare the Coating
   In a shallow dish, whisk together the flour, paprika, and black pepper. Set aside.
   Look for The flour mixture is well combined.
   Tip Season the flour generously for more flavor.

The chicken should be fully coated in the buttermilk marinade, and the flour mixture should be well seasoned. The tenders are ready to fry when the coating adheres evenly without excess flour.

Fry and Glaze

3. 3Coat the Tenders
   Remove the chicken from the marinade, letting any excess drip off. Dredge each tender in the flour mixture, pressing lightly to adhere. Shake off any excess flour and place on a plate.
   Look for Each tender is evenly coated with flour.
   Tip For a thicker crust, dip in the marinade again and then in flour.
4. 4Heat the Oil
   In a large skillet, heat the vegetable oil over medium-high heat until shimmering, about 350°F (175°C).
   Look for A pinch of flour sizzles when dropped in the oil.
   Tip Use a thermometer for accurate temperature.
5. 5Fry the Tenders
   Working in batches, add the chicken tenders to the hot oil in a single layer. Fry for 3-4 minutes per side, until golden brown and cooked through. Transfer to a paper towel-lined plate.
   Look for The tenders are golden brown and crisp.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not overcrowd the pan; fry in batches.
6. 6Make the Glaze
   In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Stir in the sweet chili sauce, honey, and soy sauce. Bring to a simmer and cook for 2-3 minutes until slightly thickened.
   Look for The glaze is glossy and coats the back of a spoon.
   Tip Keep the glaze warm while you finish frying.

The tenders should be golden brown and crisp, with an internal temperature of 165°F (74°C).

The glaze should be simmering and thickened, ready to coat. Take a moment to check the color, texture and aroma before you move on to the next step.

Glaze and Serve

7. 7Toss in Glaze
   Add the fried chicken tenders to the saucepan with the glaze. Toss gently to coat each tender completely with the sticky glaze.
   Look for Each tender is lacquered with glaze.
   Tip Work quickly to keep the chicken crisp.
8. 8Serve
   Transfer the glazed tenders to a serving platter. Sprinkle with sesame seeds and serve immediately with garlic buttermilk ranch for dipping.
   Look for The tenders are glossy and steaming.
   Tip Serve extra glaze on the side if desired.

The tenders are glossy, sticky, and studded with sesame seeds. The ranch is cool and creamy, ready for dipping. Take a moment to check the color, texture and aroma before you move on to the next step.

Common mistakes

A common mistake is overcrowding the pan, which lowers the oil temperature and makes the coating greasy instead of crisp. Fry in batches. Another is skipping the marinade—it's what keeps the chicken moist and flavorful.

Also, don't let the glaze boil for too long; it can become too thick and cloying. Finally, toss the tenders in the glaze just before serving to keep them crunchy.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) and the coating is deep golden brown and crisp. The glaze should be thick and sticky, coating the tenders without pooling.

When you bite into a tender, the crust should shatter with a loud crunch, and the meat should be juicy and tender, not dry.

• Poultry: 165°F (74°C) in the thickest part