Asian Lemon Chicken Tenders
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
Asian
Asian Lemon Chicken Tenders
Description
This recipe starts by preparing a flavorful lemon glaze combining honey, soy sauce, pineapple juice, brown sugar, freshly squeezed lemon juice, apple cider vinegar, olive oil, black pepper, and garlic powder. The mixture is simmered until slightly thickened, providing a glossy, balanced sauce.
Chicken breast strips are seasoned with salt and pepper, then dredged in all-purpose flour, dipped into buttermilk, and coated again in flour to build a crispy crust. The tenders are fried in vegetable oil in batches until evenly golden and cooked through, resulting in a crunchy exterior with moist, tender chicken inside.
The freshly fried chicken tenders are served immediately with the lemon glaze drizzled over, combining crisp texture and a glaze balancing sweetness, acidity, and savory depth. This dish is suitable for appetizers, casual dinners, or snacks.
Ingredients
- 1 cup vegetable oil
- 2 pounds chicken breast cut into strips, boneless, skinless
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 ½ cups all-purpose flour
- 1 cup buttermilk
For the lemon glaze
- ½ cup honey
- ⅓ cup soy sauce
- ¼ cup pineapple juice
- ¼ cup brown sugar packed
- 3 tablespoons lemon juice freshly squeezed
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1 teaspoon black pepper ground
- ½ teaspoon garlic powder
Instructions
- 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.
User Reviews
Overall Rating
4.9
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