ASIAN LEMON CHICKEN TENDERS

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Yield 6 servings

INGREDIENTS

• 1 cup vegetable oil
• 2 pounds boneless, skinless chicken breasts, cut into strips
• Kosher salt and freshly ground black pepper, to taste
• 1 1/2 cups all-purpose flour
• 1 cup buttermilk 

FOR THE LEMON GLAZE

• 1/2 cup honey
• 1/3 cup soy sauce
• 1/4 cup pineapple juice
• 1/4 cup brown sugar, packed
• Juice of 1 lemon
• 2 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• 1 teaspoon ground black pepper
• 1/2 teaspoon garlic 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.
• Serve immediately, drizzled with lemon glaze.

 I found this recipe HERE