Asian Lemon Chicken Tenders

A wonderful asian twist to your favorite chicken tenders, tossed in the most heavenly sweet, lemon glaze!

Remember those chicken tenders that you had as a child? Those thick, crisp strips of chicken that you’d dunk in ketchup? Well this is pretty much just like that, except it’s a million times better. And there’s no ketchup involved. Instead, these babies are slathered in the most amazing, sweet and tangy lemon glaze – a glaze so good, you’ll want to drink it!

Now these chicken strips have a simple flour-buttermilk-flour breading. You can use thin strips of chicken breasts or pre-cut chicken tenders. Either works amazingly well. From there, you’ll fry these bad boys until they’re golden brown. While that’s happening, you can go ahead and let that glaze simmer on and get nice and thick.

After all the chicken strips are fried, you’ll toss them in that heavenly glaze. From there, dinner is set! Now who still wants those boring ketchup-dunked chicken strips?

Recipe

Yield: 6 servings
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes

Ingredients

1 cup vegetable oil

2 pounds boneless, skinless chicken breasts, cut into strips

Kosher salt and freshly ground black pepper, to taste

1 ½ cups all-purpose flour

1 cup buttermilk

½ cup honey

⅓ cup soy sauce

¼ cup pineapple juice

¼ cup brown sugar, packed

3 tablespoons freshly squeezed lemon juice

2 tablespoons apple cider vinegar

2 tablespoons olive oil

1 teaspoon ground black pepper

½ teaspoon garlic powder

Instructions

1. 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.
2. Heat vegetable oil in a large skillet over medium high heat.
3. Season chicken with salt and pepper, to taste.
4. Working one at a time, dredge chicken in flour, dip into buttermilk, then dredge in flour again, pressing to coat.
5. 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.
6. Serve immediately, drizzled with lemon glaze.

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