Asian Lemon Chicken Tenders

Chung-Ah Rhee and

Asian Lemon Chicken Tenders

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

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

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.


Prep Time: 15 minutes

Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings

Recipe Courtesy of Chung-Ah Rhee and