Thursday, April 3, 2014

Asian Chicken Tenders With A Sweet Lemon Glaze

These tender and juicy chicken has a flour and buttermilk dredge, that you fry until they become a  deep golden color. Then they have an amazing tangy and sweet glaze that you will fall in love with. I think the buttermilk is the secret to always making tender chicken. You can use chicken breasts or tenders in this recipe, either one will be perfect. This will soon be a hit in your house. Serve with rice on the side. Enjoy!!!

  • 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
  • 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 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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