Sweet Heat Sticky Chicken Tenders

Makes Makes 10 Chicken Tenders

Sweet Heat Sticky Chicken Tenders deliver the perfect balance of crispy, juicy, sweet, and spicy in every bite. Tender chicken strips are marinated in buttermilk, coated in a seasoned corn starch crust, and fried until golden and crunchy. They’re then tossed in a scratch sauce made with Karo Syrup, brown sugar, hot sauce, garlic, and a touch of vinegar for a sticky coating packed with bold flavor. Great for game day happy hour, the kids menu, or will be a hit at any!

Ingredients

Chicken Tenders

1 1/2 pounds chicken tenders

1 cup buttermilk

1/3 cup Argo® Corn Starch

1/3 cup flour

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon salt

oil for frying

sweet Heat Sauce

1/3 cup corn syrup, dark OR light

1/4 cup brown sugar

2 tablespoons hot sauce

2 tablespoons ketchup

1 tablespoon apple cider vinegar

1 teaspoon minced garlic

1/2 teaspoon red pepper flakes

Directions

Place the chicken tenders in a bowl; pour the buttermilk over top and refrigerate for 30 minutes. In a shallow dish, combine corn starch, flour, garlic, paprika, and salt. Remove the chicken tenders from the buttermilk and coat in the cornstarch mixture. Pour the frying oil into a large skillet or frying pan about 1 inch deep. Heat the oil to 350F. Fry a few chicken tenders at a time for 5-8 minutes or until the internal temperature is 165F. Remove from the oil and onto a paper towel-lined plate. Add the sauce ingredients to a saucepan over medium heat. Stir occasionally until it reaches a boil. Turn the burner to low and let boil until it thickens slightly, about 2-3 minutes. Dunk the chicken tenders into the sauce and serve immediately.