These sweet chili chicken tenders are extra crispy on the outside, juicy in the middle, and coated in a sticky homemade sweet chili garlic sauce. The chicken gets double-dredged for a thick, crunchy crust, then finished with a sweet, spicy, garlicky glaze that makes every bite extra flavorful.
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Why You'll Love These Sweet Chili Chicken Tenders
I love making different chicken tender variations, like my garlic parmesan chicken tenders, and this sweet chili version has quickly become one of my favorites. The combination of crispy fried chicken with a sticky sweet-and-spicy glaze gives you a totally different flavor profile while still keeping that classic chicken tender crunch.
I think what really sets this recipe apart is the double dredge and homemade sauce. The chicken gets coated twice so the crust turns extra thick and craggy, then it’s finished with a sweet chili garlic sauce made from honey, hot sauce, chili garlic sauce, soy sauce, lemon, and fresh garlic instead of bottled sweet chili sauce.
I also like that you can control how saucy they are. Brush on a light layer if you want to keep more of the crunch, or toss the tenders more generously if you want every bite coated in that sticky sweet chili glaze.
Ingredients You'll Need
For the chicken:
- 1 pound chicken tenders
For the wet batter:
- 1 and ½ cups buttermilk
- 2 tablespoons lemon juice
- 2 tablespoons soy sauce
- ¼ cup hot sauce
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 teaspoon black pepper
- Salt, to taste
For the dry batter:
- 2 cups all-purpose flour
- ½ cup cornstarch
- 2 tablespoons baking powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 teaspoon black pepper
- Salt, to taste
For the sweet chili garlic sauce:
- ⅓ cup honey
- 2 tablespoons ketchup
- 1 tablespoon soy sauce
- 1 tablespoon fresh lemon juice
- ¼ cup hot sauce
- 1 tablespoon chili garlic sauce
- 3 cloves garlic, minced
- Salt, to taste
- 2 tablespoons cold butter
For frying:
- Neutral oil
How to Make Sweet Chili Chicken Tenders
Step 1: Marinate the Chicken
In a large bowl, whisk together the buttermilk, lemon juice, soy sauce, hot sauce, garlic powder, onion powder, smoked paprika, black pepper, and salt. Add the chicken tenders and toss until fully coated. Cover and refrigerate for at least 30 minutes, or up to 2-4 hours for more flavor.
Step 2: Make the Seasoned Flour
In a separate bowl, whisk together the flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, black pepper, and salt until evenly combined.
Step 3: Double-Dredge the Chicken
Remove each tender from the marinade and coat it thoroughly in the seasoned flour. Press the flour firmly onto the chicken, dip it back into the buttermilk mixture, then coat it in flour a second time. Press and squeeze the coating onto the chicken to create lots of craggy pieces. Place the breaded tenders on a tray and let them rest for 5-10 minutes before frying.
Step 4: Fry Until Crispy
Heat the frying oil to 350°F. Fry the chicken in batches for 4-6 minutes, turning as needed, until deeply golden and crispy and the thickest part reaches 165°F. Transfer the cooked tenders to a wire rack so excess oil can drain without making the bottoms soggy.
Step 5: Make the Sweet Chili Garlic Sauce
Add the honey, ketchup, soy sauce, lemon juice, hot sauce, chili garlic sauce, minced garlic, and salt to a small saucepan. Simmer over medium-low heat for 2-3 minutes, stirring occasionally, until the sauce looks glossy and slightly thickened. Reduce the heat to low and whisk in the cold butter until completely melted and the sauce is smooth.
Step 6: Sauce and Serve
Lightly brush the warm sweet chili garlic sauce over the crispy chicken tenders, or toss them in the sauce for a heavier coating. Serve immediately while crispy with ranch dressing on the side.
My Expert Tips for Extra Crispy Chicken Tenders
- Press the flour coating on firmly. Don’t just roll the chicken through the flour. Press and squeeze the seasoned coating onto each tender so you build those rough, craggy edges that fry up extra crisp.
- Keep the oil close to 350°F. If the oil is too cool, the breading absorbs more oil and can turn greasy. If it’s too hot, the outside can brown before the chicken cooks through.
- Fry in small batches. Adding too many tenders at once drops the oil temperature quickly. Leave enough room around each piece so the coating can crisp evenly.
- Use a wire rack after frying. Setting the chicken on paper towels can trap steam underneath and soften the crust. A wire rack lets air circulate around the tenders and keeps them crisp.
- Let the oil come back to temperature between batches. Check the thermometer before adding the next batch instead of assuming the oil is still at 350°F.
- Sauce them right before serving. The sweet chili glaze will gradually soften the crust. For maximum crunch, brush or toss the tenders only when you’re ready to eat.
- Brush instead of tossing for the crispiest result. A light coating gives you plenty of sweet chili flavor while preserving more of the fried crust. If you prefer saucier chicken, toss them generously and serve immediately.
Sweet Chili Chicken Tenders FAQs
Are sweet chili chicken tenders spicy?
They have a noticeable sweet-and-spicy flavor, but you can easily adjust the heat. Use less hot sauce or chili garlic sauce for a milder version, or add more if you want the glaze noticeably hotter.
Can I use chicken breasts instead of chicken tenders?
Yes. Slice boneless, skinless chicken breasts lengthwise into strips about the size of chicken tenders, then follow the same marinating, breading, and frying method. Cooking time may vary depending on the thickness of the pieces.
Can I use bottled sweet chili sauce?
Yes, bottled sweet chili sauce can work as a shortcut, but the flavor will be different from this homemade sauce. I like making the sauce from scratch because I can control the sweetness, heat, garlic, and acidity.
What oil is best for frying chicken tenders?
Use a neutral, high-heat oil such as vegetable, canola, peanut, or avocado oil. Avoid strongly flavored oils since you want the seasoned crust and sweet chili sauce to be the main flavors.
Why is the breading falling off my chicken tenders?
Breading can fall off if the chicken is too wet, the coating isn’t pressed firmly enough onto the meat, or the tenders are moved around too much during frying. Giving the coated chicken a short rest before frying also helps the breading adhere.
Can I make the sweet chili garlic sauce ahead of time?
Yes. Make the sauce ahead, let it cool, and store it in an airtight container in the refrigerator. Reheat it in a saucepan over low heat before serving, whisking until smooth, then coat the freshly cooked chicken right before eating.
How should I store leftover sweet chili chicken tenders?
Store leftover chicken in an airtight container in the refrigerator for up to 3-4 days. If possible, store any extra sauce separately so the breading stays as crisp as possible.
What is the best way to reheat crispy chicken tenders?
Reheat them in an air fryer or oven at 375°F for a few minutes until hot and crisp again. I’d avoid the microwave when possible because it tends to soften the breading. Add fresh warm sauce after reheating for the best texture.
Crispy Chicken Recipes to Try Next
- Chicken fries
- Fried breaded chicken wings
- Honey BBQ chicken tenders
- Hot honey chicken tenders
- Buttermilk chicken tenders
Sweet Chili Chicken Tenders
These sweet chili chicken tenders are extra crispy on the outside, juicy in the middle, and coated in a sticky homemade sweet chili garlic sauce. The chicken gets double-dredged for a thick, crunchy crust, then finished with a sweet, spicy, garlicky glaze that makes every bite extra flavorful.
Ingredients
- 1 lb chicken tenders
- Neutral oil for frying
Wet Batter:
- 1½ cups buttermilk
- 2 tablespoon lemon juice
- 2 tablespoon soy sauce
- ¼ cup hot sauce
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 teaspoon black pepper
- Salt, to taste
Dry Batter:
- 2 cups all-purpose flour
- ½ cup cornstarch
- 2 tablespoon baking powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 teaspoon black pepper
- Salt, to taste
Sweet Chili Garlic Sauce:
- ⅓ cup honey
- 2 tablespoon ketchup
- 1 tablespoon soy sauce
- 1 tablespoon fresh lemon juice
- ¼ cup hot sauce
- 1 tablespoon chili garlic sauce
- 3 cloves garlic, minced
- Salt, to taste
- 2 tablespoon cold butter
Instructions
1. In a large bowl, combine the buttermilk, lemon juice, soy sauce, hot sauce, garlic powder, onion powder, smoked paprika, black pepper, and salt. Add the chicken tenders and toss until completely coated. Cover and refrigerate for at least 30 minutes, or 2–4 hours for more flavor.
2. In a separate bowl, whisk together the flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, black pepper, and salt.
3. Remove each chicken tender from the buttermilk marinade and coat thoroughly in the seasoned flour, pressing the mixture firmly onto the chicken. Dip it back into the buttermilk mixture, then coat it in the flour a second time, pressing and squeezing the coating onto the chicken to create a thick, craggy crust.
4. Place the coated tenders on a tray and let them rest for 5–10 minutes to help the breading adhere.
5. Heat the frying oil to 350°F (175°C). Fry the chicken in batches for 4–6 minutes, turning occasionally, until deeply golden and crispy and the chicken reaches an internal temperature of 165°F (74°C). Transfer to a wire rack to drain.
6. For the sweet chili garlic sauce, add the honey, ketchup, soy sauce, lemon juice, hot sauce, chili garlic sauce, minced garlic, and salt to a saucepan. Simmer over medium-low heat for 2–3 minutes, until glossy and slightly thickened.
7. Reduce the heat to low and whisk in the cold butter until melted and the sauce is smooth. Lightly brush or toss the crispy chicken tenders with the warm sauce.
8. Serve the sweet chili garlic chicken tenders hot with ranch dressing on the side.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 1164Total Fat: 28gSaturated Fat: 8gUnsaturated Fat: 20gCholesterol: 70mgSodium: 3422mgCarbohydrates: 190gFiber: 10gSugar: 26gProtein: 42g
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