Asian Lemon Chicken Tenders

YIELD 6 servings

ACTIVE TIME 15 min

TOTAL TIME 40 min

INGREDIENTS

• 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

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

INSTRUCTIONS

1. 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.

1. Heat vegetable oil in a large skillet over medium high heat.

2. Season chicken with salt and pepper, to taste.

3. Working one at a time, dredge chicken in flour, dip into buttermilk, then dredge in flour again, pressing to coat.

4. 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.

5. Serve immediately, drizzled with lemon glaze.

NUTRITION

Calories 161.2

Total Fat 5.6 g

Saturated Fat 1.1 g

Polyunsaturated Fat 0.3 g

Monounsaturated Fat 0.3 g

Cholesterol 55.9 mg

Sodium 63.2 mg

Potassium 337.3 mg

Total Carbohydrate 5.3 g

Dietary Fiber 0.2 g

Sugars 1.5 g

Protein 22.5 g