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These chicken tenders are crazy good! I came up with this recipe after trying to copy my takeout favorite and now my family asks for it all the time. The chicken comes out so crunchy on the outside juicy inside with this amazing sweet and spicy sauce that'll have you licking your fingers!
Why You'll Love This
There's something about that crunchy chicken with the sweet spicy sauce that just hits different. You can fry it bake it or throw it in the air fryer whatever works for you! That sauce though you'll want to put it on everything we sure do!
What You Need
- Chicken: Get those tender strips they cook up better than cut chicken.
- For The Sauce: Sweet chili sauce mayo and hot sauce.
- Buttermilk: Makes the chicken super tender.
- Bread Crumbs: The crunchy kind from the Asian aisle.
- Oil: Just regular cooking oil works fine.
Time To Cook
- Ready Set Go
- Fry em up in hot oil if you want them super crunchy. Got an air fryer? 10 minutes at 400. Oven works too crank it to 425!
- Getting That Crunch
- Dip in buttermilk then roll in those crumbs. Really press them on you want them coated good!
- Making The Sauce
- Mix up your sauce start with a little heat you can always add more later.
- Almost Done
- When they're nice and brown pour that sauce all over. Extra on the side cause trust me you'll want more!
Some Tips
Don't skip soaking in buttermilk it really makes a difference! Watch your heat whether you're frying or baking. Want them extra crunchy? Double dip em! And give them space to cook they don't like being crowded.
Saving Some
Got leftovers? Lucky you! They'll stay good in the fridge about 5 days. You can freeze them too just wrap them up tight. Heat them in the oven when you want them crispy again microwave makes them soggy.
Ways To Eat It
We love these over rice with lots of sauce. They're great with slaw too or cucumber salad if you want something fresh. My kids take them in wraps for lunch. Whatever you do make sure you've got extra sauce for dipping!
Recipe FAQs
- → What oil temperature for frying?
365°F for optimal crispiness.
- → Can I adjust the spiciness?
Yes, modify Sriracha amount to taste.
- → Why use buttermilk?
Tenderizes chicken and helps coating stick.
- → Can I make sauce ahead?
Yes, store in fridge up to 3 days.
- → Can I bake instead of fry?
Yes, but won't be as crispy.