A wonderful asian twist to your favorite chicken tenders, tossed in the most heavenly sweet, lemon glaze!
4.9 stars (17 ratings)
Ingredients
1cupvegetable oil
2poundsboneless, skinless chicken breasts, cut into strips
Kosher salt and freshly ground black pepper, to taste
1 ½cupsall-purpose flour
1cupbuttermilk
For the lemon glaze
½cuphoney
⅓cupsoy sauce
¼cuppineapple juice
¼cupbrown sugar, packed
3tablespoonsfreshly squeezed lemon juice
2tablespoonsapple cider vinegar
2tablespoonsolive oil
1teaspoonground black pepper
½teaspoongarlic powder
Instructions
To make the glaze, combine honey, soy sauce, pineapple juice, brown sugar, lemon juice, vinegar, olive oil, pepper and garlic powder in a small saucepan over medium heat. Bring to a boil; reduce heat and simmer until slightly thickened, about 10-12 minutes.
Heat vegetable oil in a large skillet over medium high heat.
Season chicken with salt and pepper, to taste.
Working one at a time, dredge chicken in flour, dip into buttermilk, then dredge in flour again, pressing to coat.
Working in batches, add chicken to the skillet, 3 or 4 at a time, and cook until evenly golden and crispy, about 3-4 minutes on each side. Transfer to a paper towel-lined plate.