Go Back
Sweet Chili Chicken Tenders have taken the culinary scene by storm, captivating taste buds around the world with their irresistible combination of crispy texture and sweet-spicy flavor. This dish is not just a meal; it's a delightful experience that resonates with food lovers of all ages. With their crunchy exterior and tender, juicy interior, these chicken tenders are perfect for a variety of occasions—whether you're preparing a quick weeknight dinner, hosting a lively gathering, or simply craving a satisfying snack. The versatility of this recipe makes it a go-to for anyone looking to impress with minimal effort.

Sweet Chili Chicken Tenders

Discover the mouthwatering delight of Sweet Chili Chicken Tenders! This recipe combines a crispy panko coating with a sweet and spicy glaze, making it a perfect choice for any occasion. Ideal for quick dinners or lively gatherings, these tenders are sure to impress. Learn how to achieve maximum crunchiness and elevate your dish with homemade or store-bought sweet chili sauce. Get ready to enjoy a satisfying meal that everyone will love!
Print Recipe Pin Recipe

Ingredients
  

1 lb chicken tenders

1 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon paprika

2 large eggs

1 cup panko breadcrumbs

1 cup sweet chili sauce (plus extra for serving)

2 tablespoons vegetable oil (for frying)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Prepare the Chicken: Rinse the chicken tenders under cold running water and gently pat them dry with paper towels. Set them aside on a clean plate.

    Set Up the Dredging Station: In a shallow bowl, whisk together the flour, salt, black pepper, garlic powder, and paprika until well combined. In a separate bowl, beat the eggs until smooth. In a third bowl, place the panko breadcrumbs, ensuring they are loosely packed.

      Coat the Chicken:

        - Take each chicken tender and dredge it in the seasoned flour mixture, shaking off any excess.

          - Next, dip the floured tender into the beaten eggs, allowing the excess egg to drip back into the bowl.

            - Finally, coat the tender with the panko breadcrumbs, pressing lightly to ensure they adhere well. Place the coated tenders on a baking sheet lined with parchment paper.

              Fry the Tenders: In a large skillet, heat the vegetable oil over medium heat. When the oil is hot (test by sprinkling a few breadcrumbs into the oil; they should sizzle), add the chicken tenders in batches to avoid overcrowding the skillet. Fry them for approximately 4-5 minutes on each side, or until they are golden brown and have reached an internal temperature of 165°F. Once cooked, transfer the tenders to a plate lined with paper towels to drain any excess oil.

                Glaze the Tenders: In a large mixing bowl, carefully add the hot, cooked chicken tenders. Pour the sweet chili sauce over them and toss gently until all tenders are evenly coated in the sauce.

                  Serve: Transfer the sweet chili chicken tenders to a serving plate and garnish with chopped cilantro for a fresh touch. Serve alongside lime wedges and extra sweet chili sauce for dipping. Enjoy your delightful meal!

                    Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings