Categories: dinner

Ingredients

• 1 cup vegetable oil
• 2 pounds boneless, skinless chicken breasts, cut into strips (or Tenders)
• 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
• Zest and Juice of 1 lemon
• 2 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• 1 teaspoon ground black pepper
• 1/2 teaspoon garlic powder

Directions

1. To make the glaze, combine honey, soy sauce, pineapple juice, brown sugar, lemon zest and 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.
2. Heat vegetable oil in a large skillet over medium high heat.
3. Season chicken with salt and pepper, to taste.
4. Working one at a time, dredge chicken in flour, dip into buttermilk, then dredge in flour again, pressing to coat.
5. 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.
6. Serve immediately, drizzled with lemon glaze.

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