A wonderful asian twist to your favorite chicken tenders, tossed in the most heavenly sweet, lemon glaze!
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
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 high heat. Heat is your thickening agent. Bring to a boil – you have to get it to a rolling boil and stir it the entire time until thickened, then let it simmer about 10-12 minutes. Remember to stir while simmmering. 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.
Schmechtig Landscapes is a landscape contractor who provides landscape design, landscape installation, and landscape services for clients in North Shore Suburbs of Chicagoland, Northwest Suburbs of Chicagoland, Lake Geneva, and surrounding communities.