CHICKEN - PAN FRY - Asian Lemon Chicken Tenders
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| ASIAN LEMON CHICKEN TENDERS [Chicken Again!!] INGREDIENTS | |
| 1 cup | vegetable oil |
| 2 pounds | boneless, skinless chicken breasts, cut into strips |
| Kosher salt, to taste | |
| 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.
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