Sticky Sweet Chili Garlic Chicken Tenders

These sticky sweet chili garlic chicken tenders take just minutes to turn a humble protein into a restaurant-style star. A quick buttermilk soak guarantees tenderness, while a buttery glaze delivers a glossy, addictive crunch that’s perfect for any weeknight.

Servings: 4 servings

Crispy Sweet-Heat

The secret to these tenders is a two-step process: a tangy buttermilk bath that breaks down the meat, followed by a high-heat fry that locks in moisture. Then a buttery sweet-chili glaze clings to every ridge, creating a sticky, garlicky coating that stays crisp even after the sauce sets.

The Secret to an Unstoppable Crunch

Dredge the buttermilk-marinated chicken in a blend of all-purpose flour and cornstarch. The cornstarch creates a light, airy crust that fries up golden without becoming greasy. Keep the oil at a steady 375°F and fry just long enough—about six minutes—to develop a deep amber color while preserving the juicy interior.

Ingredients for Sticky Sweet Chili Garlic Chicken Tenders

• 1 lb chicken tenders
• 1½ cups buttermilk
• 2 tbsp fresh lemon juice
• 1 tbsp soy sauce (for the marinade)
• 1 tbsp hot sauce
• 1 tsp garlic powder
• 1 tsp sea salt (for the marinade)
• 2 cups all-purpose flour
• ½ cup cornstarch
• 1 tsp black pepper
• ¼ tsp salt (for the dredge)
• 2 cups peanut oil, for deep-frying
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• ½ cup sweet chili sauce
• 2 tbsp honey
• 2 tbsp soy sauce (for the glaze)
• Optional: garlic-buttermilk ranch dip for serving

How to Make It: Sticky Sweet Chili Garlic Chicken Tenders

1. Combine buttermilk, lemon juice, soy sauce, hot sauce, garlic powder, and sea salt in a bowl; add the chicken tenders and marinate for at least 10 minutes, up to 2 hours.
2. In a shallow dish, whisk together flour, cornstarch, black pepper, and ¼ tsp salt.
3. Remove chicken from the bath, letting excess drip off, then coat each piece thoroughly in the seasoned flour mixture.
4. Heat peanut oil in a deep pot to 375°F; fry the coated tenders in batches for 6 minutes, turning once, until deep golden and crisp. Drain on a paper-towel lined rack.
5. While the chicken fries, melt butter in a large skillet over medium heat; add minced garlic and sauté 30 seconds until fragrant.
6. Stir in sweet chili sauce, honey, and soy sauce; simmer 2-3 minutes until the glaze thickens slightly.
7. Add the fried tenders to the skillet and toss to coat evenly; cook another minute to let the glaze set.
8. Serve immediately with a side of garlic-buttermilk ranch dip and enjoy the crunch.

Quick Frying Tips

Pat the chicken dry after the buttermilk soak to avoid excess splatter. Use a thermometer to keep oil at a steady 375°F; if the temperature drops, the coating will absorb oil and become soggy. Work in small batches so the oil recovers quickly, guaranteeing every tender stays crisp.

Serving Ideas

These tenders pair beautifully with a simple coleslaw or steamed broccoli for a balanced plate. A cool garlic-buttermilk ranch dip adds a creamy contrast, while a side of jasmine rice lets the sweet-chili glaze shine as a flavorful sauce.

Common Questions

Can I use a different oil for frying?

Yes—high-smoke-point oils like canola, vegetable, or avocado work just as well as peanut oil.

How long can the glazed tenders be held before serving?

Keep them warm in a low oven (200°F) for up to 30 minutes; the glaze will stay glossy if the tenders are not covered.

Is there a gluten-free version?

Swap the all-purpose flour for a gluten-free blend and use cornstarch as listed; the texture remains crisp.