Asian Lemon Chicken Tenders

Delicious! This is a simple way to enjoy a healthier version of chicken tenders. And it has an Asian twist to it.

Ingredients 

Coconut Oil

Boneless, skinless chicken breast tenders
1 1/2 cups all-purpose flour (I used whole wheat flour)
1 cup buttermilk (I used a cup of almond milk mixed with 1 tablespoon of white wine vinegar)

For the lemon glaze

1/2 cup of honey
1/3 cup of soy sauce
1/4 cup of pineapple juice
1/4 cup of brown sugar
Juice of 1 lemon
2 tablespoons of apple cider vinegar
2 tablespoons of olive oil
Ground black pepper
1/2 teaspoon of garlic powder

Directions

 

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

2. Bring to a boil, then reduce the heat and simmer until slightly thickened, about 10-12 minutes

3. Heat the coconut oil in a large skillet 
4. Working one at a time, dredge chicken in flour, dip into "buttermilk", then dredge in flour again
5. Working in batches, add chicken to the skillet and cook until evenly golden and crispy

6. Transfer to a paper towel-lined plate to absorb the extra oil
7. Once all the chicken has been made and the glaze is done, put the chicken in a long serving dish and pour the lemon glaze on top