Crispy Honey Sweet Chili Chicken (10 ingredients)
Crispy Honey Sweet Chili Chicken
Quick Overview
These crispy mozzarella stuffed chicken tenders feature seasoned chicken breasts slit open and stuffed with thick sticks of mozzarella cheese. The tenders are dipped in a seasoned batter, coated in crushed cornflakes, and fried until golden brown and crispy before being tossed in a sticky sweet chili glaze.
Every bite delivers a crunchy exterior, tender chicken, and a stretch of melted mozzarella cheese. Served alongside a quick homemade creamy ranch dip, this dish comes together easily for a crowd-pleasing dinner or game-day snack.
- Prep time: 20 minutes
- Cook time: 15 minutes
- Total time: 35 minutes
- Servings: 4 servings
- Estimated calories: 580 kcal per serving
Ingredients
For the Chicken Tenders
- 600 g chicken breasts (4 medium breasts)
- 4 thick sticks mozzarella cheese
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
For the Coating & Batter
- 100 g (2 cups) cornflakes, crushed
- 2 large eggs
- 60 ml (1/4 cup) milk
- 65 g (1/2 cup) all-purpose flour
- 1/2 tsp garlic powder
- 1/2 tsp salt
- Vegetable oil, for frying
For the Sweet Chili Sauce
- 120 ml (1/2 cup) sweet chili sauce
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 red chili, sliced (optional)
For the Creamy Ranch Dip
- 120 g (1/2 cup) mayonnaise
- 60 g (1/4 cup) sour cream or Greek yogurt
- 1 tbsp fresh lemon juice
- 1 tbsp fresh parsley, chopped
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper to taste
How to Make Crispy Mozzarella Stuffed Sweet Chili Chicken Tenders
- Season both sides of the chicken breasts with salt, black pepper, garlic powder, and paprika.
- Cut a deep longitudinal pocket into the side of each chicken breast without slicing all the way through.
- Insert one thick stick of mozzarella cheese into each pocket and press the edges firmly to seal.
- Place the cornflakes into a sealable bag and crush them gently using your hands.
- Whisk the eggs, milk, all-purpose flour, garlic powder, and salt together in a bowl until smooth.
- Dip each stuffed chicken breast completely into the batter, ensuring full coverage over the seam.
- Dredge the chicken in the crushed cornflakes, pressing lightly so the coating adheres evenly.
- Heat 2 inches of vegetable oil in a deep pan or pot to 175°C (350°F).
- Fry the chicken tenders in batches for 5 to 7 minutes until golden brown, crisp, and the internal temperature reaches 74°C (165°F).
- Remove the tenders and drain on a wire rack lined with paper towels.
- Whisk the sweet chili sauce, honey, soy sauce, and sliced red chili together in a skillet over low heat for 2 minutes until warm.
- Whisk the mayonnaise, sour cream, lemon juice, chopped parsley, garlic powder, onion powder, salt, and black pepper in a small bowl to make the ranch dip.
- Toss the fried chicken tenders gently in the warm sweet chili sauce until fully glazed.
Pro Tip
To prevent the mozzarella from leaking out into the hot oil during frying, ensure the thick batter fully coats the entire stuffed pocket. Chill the stuffed and coated chicken tenders in the refrigerator for 15 minutes before frying to set the coating and firm up the cheese.
Serving & Storage
Serve these tenders hot while the cheese inside remains melted and stretchy. Pair them with the homemade ranch dip, fresh cucumber slices, french fries, or a light green salad to balance the sweet and spicy glaze.
Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended after frying, as the cornflake crust can lose its crisp texture upon thawing.
Reheat leftovers in an oven or air fryer at 190°C (375°F) for 6 to 8 minutes until heated through and crisp. Avoid using a microwave, as it will make the cornflake coating soggy.
FAQs
Can I bake these chicken tenders instead of deep frying?
Yes, bake them on a parchment-lined tray at 200°C (400°F) for 20 to 25 minutes until the internal temperature reaches 74°C (165°F).
What is the best cheese to use for stuffing?
Low-moisture block mozzarella works best because it holds its shape and melts smoothly without releasing excessive moisture.
Can I make the ranch dip ahead of time?
Yes, the ranch dip can be made up to 3 days in advance and kept covered in the refrigerator.
