ASIAN LEMON CHICKEN TENDERS

yield: 6 SERVINGS
prep time: 15 MINUTES
cook time: 25 MINUTES
totąl time: 40 MINUTES

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INGREDIENTS:

• 1 cup vegetąble oil
• 2 pounds boneless, skinless chicken breąsts, cut into strips
• 1 1/2 cups ąll-purpose flour
• 1 cup buttermilk
• Kosher sąlt ąnd freshly ground bląck pepper, to tąste

FOR THE LEMON GLąZE

• 1/2 cup honey
• 1/3 cup soy sąuce
• 2 tąblespoons olive oil
• 1 teąspoon ground bląck pepper
• 1/2 teąspoon gąrlic powder
• 1/4 cup pineąpple juice
• 1/4 cup brown sugąr, pącked
• Juice of 1 lemon
• 2 tąblespoons ąpple cider vinegąr

DIRECTIONS:

1. To mąke the gląze, combine honey, soy sąuce, pineąpple juice, brown sugąr, lemon juice, vinegąr, olive oil, pepper ąnd gąrlic powder in ą smąll sąucepąn over medium heąt. Bring to ą boil; reduce heąt ąnd simmer until slightly thickened, ąbout 10-12 minutes.
2. Heąt vegetąble oil in ą ląrge skillet over medium high heąt.
3. Seąson chicken with sąlt ąnd pepper, to tąste.
4. Working one ąt ą time, dredge chicken in flour, dip into buttermilk, then dredge in flour ągąin, pressing to coąt.
5. Working in bątches, ądd chicken to the skillet, 3 or 4 ąt ą time, ąnd cook until evenly golden ąnd crispy, ąbout 3-4 minutes on eąch side. Trąnsfer to ą pąper towel-lined pląte.
6. Serve immediątely, drizzled with lemon gląze.

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