Crispy Sweet Chili Garlic Chicken Tenders with Garlic Ranch Tips, FAQ & printable recipe

Tips for success

For the crispiest tenders, let the coated chicken rest for 10 minutes before frying—this helps the flour adhere.

Use a thermometer to keep the oil at a steady 350°F (175°C), and don't move the chicken too soon in the pan; let the crust set before flipping.

When making the glaze, keep it warm but not boiling. If it thickens too much, add a splash of water or chicken broth.

To keep the tenders crunchy, toss them in the glaze right before serving, and serve any extra glaze on the side for dipping.

Variations

• Spicy Honey Sriracha: Replace the sweet chili sauce with 1/4 cup Sriracha and 1/4 cup honey for a spicier, more intense glaze. Add a pinch of red pepper flakes to the butter and garlic for extra heat.
• Garlic Parmesan: After glazing, toss the tenders with 1/4 cup grated Parmesan and 2 tablespoons chopped parsley. The salty cheese balances the sweet glaze beautifully.
• Oven-Baked: For a lighter version, bake the coated tenders on a wire rack over a baking sheet at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden and cooked through. Then glaze as directed.
• Lemon Pepper: Add 1 tablespoon lemon zest and 1 teaspoon cracked black pepper to the flour coating. In the glaze, replace the honey with an extra tablespoon of lemon juice for a bright, tangy finish.

Storage and make-ahead

Fridge

Store leftover glazed tenders in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze unglazed fried tenders in a single layer on a baking sheet, then transfer to a freezer bag.

Reheat

Reheat glazed tenders in a 350°F (175°C) oven for 5-7 minutes. For extra crispness, place on a wire rack over a baking sheet.

Refrigerate leftover glazed tenders in an airtight container for up to 3 days. The coating will soften slightly, but they'll still taste great. Reheat in a 350°F (175°C) oven for 5-7 minutes to re-crisp.

The chicken can be marinated up to 4 hours ahead. The coating can be mixed in advance.

Fry and glaze just before serving for the best texture. The glaze can be made a day ahead and refrigerated; reheat gently before tossing.

Serving ideas

Serve the tenders hot, piled on a platter with a bowl of garlic buttermilk ranch for dipping.

Sprinkle with sesame seeds and maybe some sliced green onions for color. These are great with a side of coleslaw or roasted vegetables.

For a fun dinner, serve the tenders on a bed of rice or in warm tortillas with crunchy lettuce and pickles. The sweet chili glaze pairs well with cool, creamy sauces, so don't skimp on the ranch.

Frequently asked questions

Recipe card

Crispy Sweet Chili Garlic Chicken Tenders with Garlic Ranch

Prep 15 minCook 20 minTotal 35 minServes 4

Ingredients

• 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
• 1 cup all-purpose flour
• 1 tsp paprika
• 1/2 tsp black pepper
• 1/2 cup vegetable oil, for frying
• 3 tbsp butter
• 4 cloves garlic, minced
• 1/2 cup sweet chili sauce
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp white sesame seeds
• Garlic buttermilk ranch, for dipping, to taste

Instructions

1. 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.
2. In a shallow dish, whisk together the flour, paprika, and black pepper. Set aside.
3. 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.
4. In a large skillet, heat the vegetable oil over medium-high heat until shimmering, about 350°F (175°C).
5. 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.
6. 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.
7. Add the fried chicken tenders to the saucepan with the glaze. Toss gently to coat each tender completely with the sticky glaze.
8. Transfer the glazed tenders to a serving platter. Sprinkle with sesame seeds and serve immediately with garlic buttermilk ranch for dipping.

Contains: gluten, soy, milk, sesame

Estimated nutrition per serving

Calories

520

Protein

38 g

Carbohydrates

45 g

Fat

22 g

Automatic estimate from the ingredient list, not laboratory-verified.