From cooking blog Damn Delicious (in which was adopted from Blog Chef), these chicken tenders were, well, damn delicious alright. It was easy to make and it went well with some Japanese rice and stir fried vegetables. The sauce itself had quite a few ingredients to gather, but the result was well worth it. I didn't shake the chicken in the sauce toward the end; I served the sauce on the side instead, in which I should have tossed them. Next time!
Yielded 6 servings.
- 1 cup vegetable oil
- 2 lb 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
FOR THE 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 tbsp apple cider vinegar
- 2 tbsp olive oil
- 1 tsp ground black pepper
- 1/2 tsp garlic powder
- 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. Working one at a time, dredge chicken in flour, dip into buttermilk, then gredge in flour again, pressing to coat. Working in batches, add chicken to the skillet, 3 or 4 at a time, and cook until very evenly golden and crispy, about 3-4 minutes on each side. Transfer to a paper towel-lined plate.
- Serve immediately, drizzled with lemon glaze. Another note from the site is to lightly shake the chicken in the glaze.