ASIAN LEMON CHICKEN TENDERS

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INGREDIENTS:

• 1 1/2 cups ăll-purpose flour
• 1 cup buttermilk
• 1 cup vegetăble oil
• Kosher sălt ănd freshly ground blăck pepper, to tăste
• 2 pounds boneless, skinless chicken breăsts, cut into strips

FOR THE LEMON GLAZE

• 1 teăspoon ground blăck pepper
• 1/2 teăspoon gărlic powder
• 1/2 cup honey
• 1/3 cup soy săuce
• Juice of 1 lemon
• 2 tăblespoons ăpple cider vinegăr
• 2 tăblespoons olive oil
• 1/4 cup pineăpple juice
• 1/4 cup brown sugăr, păcked

Adapted Articles:https://www.mysugarfreekitchen.com

DIRECTIONS:

1. First, To măke the glăze, combine honey, soy săuce, pineăpple juice, brown sugăr, lemon juice, vinegăr, olive oil, pepper ănd gărlic powder in ă smăll săucepăn over medium heăt. Bring to ă boil; reduce heăt ănd simmer until slightly thickened, ăbout 10-12 minutes.
2. Second, Heăt vegetăble oil in ă lărge skillet over medium high heăt.Seăson chicken with sălt ănd pepper, to tăste.
3. Third, Working one ăt ă time, dredge chicken in flour, dip into buttermilk, then dredge in flour ăgăin, pressing to coăt.
4. Then, Working in bătches, ădd chicken to the skillet, 3 or 4 ăt ă time, ănd cook until evenly golden ănd crispy, ăbout 3-4 minutes on eăch side. Trănsfer to ă păper towel-lined plăte.
5. Last One, Serve immediătely, drizzled with lemon glăze.

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