4.9 from 51 votes
Asian Lemon Chicken Tenders
Asian Lemon Chicken Tenders feature tender chicken strips coated in a seasoned flour and buttermilk batter, then fried until golden and crispy. They are served with a tangy lemon glaze made from honey, soy sauce, pineapple juice, brown sugar, and lemon juice, blending sweet, sour, and savory flavors.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
6
servings
Course:
Main Course
Cuisine:
Asian
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.
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