Sticky Sweet Chili Garlic Tenders: Crispy & Quick Tips, FAQ & printable recipe

Tips for success

For the crispiest results, let the coated tenders rest for 5-10 minutes before frying. This allows the coating to set and adhere better.

Use a wire rack instead of paper towels to drain the fried chicken—this keeps the bottom from becoming soggy. If you're making a large batch, keep the fried tenders warm in a 200°F oven while you fry the rest.

The glaze is best made fresh, but you can prepare it ahead and reheat gently. If the glaze thickens too much, add a teaspoon of water to loosen it.

For extra heat, add a pinch of red pepper flakes or a dash of sriracha. To keep the chicken crispy, toss it with the glaze just before serving, and serve any extra glaze on the side.

Variations

• Spicy Sriracha Honey: Replace the sweet chili sauce with 1/4 cup sriracha and 1/4 cup honey. Add a pinch of cayenne to the coating for extra heat. Finish with sliced green onions.
• Garlic Parmesan: Omit the sweet chili sauce and honey. After frying, toss the tenders with melted butter, 3 cloves minced garlic, and 1/2 cup grated Parmesan cheese. Sprinkle with parsley.
• Lemon Pepper: Skip the glaze entirely. Instead, toss the fried tenders with a mixture of 2 tablespoons melted butter, 1 tablespoon lemon zest, and 1 teaspoon cracked black pepper. Serve with lemon wedges.
• Buffalo Ranch: Toss the fried tenders in 1/2 cup buffalo sauce mixed with 2 tablespoons melted butter. Serve with blue cheese or ranch dressing and celery sticks.

Storage and make-ahead

Fridge

Store leftover tenders in an airtight container in the refrigerator for up to 3 days. Keep the ranch separate.

Freezer

Freeze cooked, unglazed tenders in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Thaw overnight in the refrigerator.

Reheat

Reheat frozen or thawed tenders on a baking sheet in a 375°F oven for 8-10 minutes, or until hot and crisp. Toss with glaze after reheating.

Leftover tenders can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 375°F oven for 5-7 minutes, or until hot and crispy. Avoid microwaving, as it will make the coating soggy. The glaze may thicken when chilled; that's fine.

You can marinate the chicken up to 4 hours ahead. The glaze can be made a day in advance and stored in the refrigerator. For a party, fry the tenders and keep them warm in the oven, then toss with the glaze just before serving. The garlic ranch can be made ahead and refrigerated.

Serving ideas

Serve these tenders hot, with a bowl of garlic buttermilk ranch for dipping. The cool, creamy ranch balances the sweet and spicy glaze.

For a full meal, pair them with coleslaw, fries, or a crisp green salad. They also make great sliders—tuck a tender into a brioche bun with pickles and extra ranch.

For a game-day spread, arrange the tenders on a platter with sesame seeds scattered over the top and extra glaze in a small bowl. Add celery and carrot sticks for crunch.

These tenders are also delicious over rice or noodles, with the extra glaze spooned on top. However you serve them, they're sure to be the star of the table.

Frequently asked questions

Recipe card

Sticky Sweet Chili Garlic Tenders: Crispy & Quick

Prep 15 minCook 15 minTotal 30 minServes 4

Ingredients

• 1 lb chicken tenders
• 1 1/2 cups buttermilk
• 2 tbsp lemon juice
• 2 tbsp soy sauce
• 1 tbsp hot sauce
• 1 tsp garlic powder
• 1 tsp sea salt
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 2 cups peanut 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, for garnish
• 1 cup garlic buttermilk ranch dressing, for serving

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, turning to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
2. In a shallow dish, whisk together the flour and cornstarch. Remove the chicken from the marinade, letting any excess drip off, then dredge each piece in the flour mixture, pressing lightly to adhere. Shake off excess and place on a wire rack.
3. In a deep skillet or Dutch oven, heat the peanut oil over medium-high heat until it reaches 375°F (190°C) on a deep-fry thermometer. Working in batches, carefully add the chicken tenders in a single layer. Fry for 6 minutes, turning occasionally, until golden brown, blistered, and cooked through.
4. Using tongs, transfer the fried tenders to a wire rack set over a baking sheet. Let them rest for 2 minutes. The internal temperature should read 165°F (74°C) on an instant-read thermometer.
5. In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook, stirring, 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.
6. Add the fried tenders to the saucepan with the glaze. Toss with tongs until every piece is evenly coated and glossy.
7. Transfer the glazed tenders to a serving platter. Sprinkle with sesame seeds and serve immediately with garlic buttermilk ranch dressing on the side for dipping.

Contains: gluten, soy, milk, sesame, peanuts

Estimated nutrition per serving

Calories

610

Protein

38 g

Carbohydrates

45 g

Fat

30 g

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