What you need,
1/2 cup vegetable oil
1 lb. boneless skinless chicken breasts cut into strips
1½ cups all-purpose flour
1 cup buttermilk
Salt and Pepper to taste
For the sauce,
½ cup honey
1/3 cup soy sauce
¼ cup pineapple juice
¼ cup brown sugar, packed
Juice of 1 large lemon
2 tbsp. apple cider vinegar
2 tbsp. olive oil
1 tsp. ground black pepper
½ tsp. garlic powder
In a small pot combine all the ingredients for the sauce.
Over medium heat bring the sauce to a boil, reduce heat and simmer until
slightly thickened, about 12-15 minutes.
Heat the oil in a large pan over medium high heat.
Pat the chicken dry with a paper towel and season well with
salt and pepper. Working 1 piece at a time dredge each piece into the flour,
shake off any excess then dip into the buttermilk, then back into the flour to
get a good coating on each piece.
Working in batched cook the chicken in the hot oil until it
is golden brown and cooked through, about 5-6 minutes, depending on how big
your chicken is.
Transfer cooked chicken to a paper towel lined plate.
Serve the chicken immediately. Drizzle the chicken with the
lemon glaze.
A serving of rice and some spicy green beans make this a
perfect dinner!
Jen of My Tiny Oven
