Asian Lemon Chicken Tenders

• Meat

  • 2 lbs Chicken breasts, boneless skinless

• Produce

  • 1/2 tsp Garlic powder
  • 1 Lemon, Juice of

• Condiments

  • 1/2 cup Honey
  • 1/3 cup Soy sauce

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 tsp Black pepper, ground
  • 1/4 cup Brown sugar, packed
  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar
  • 2 tbsp Olive oil
  • 1 cup Vegetable oil

• Drinks

  • 1/4 cup Pineapple juice

• Dairy

  • 1 cup Buttermilk

Found on damndelicious.net

Description

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
• 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

Directions

• 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.