Japanese Chicken Tenders with Lemon Sauce

Sometimes you just crave something fried and this is really good to make without having to get a deep fryer out. It’s also quick to cook because the chicken tenders have no bones and the pieces are smaller than a whole chicken breast which takes longer to cook. I used chicken tenders because they are usually all the same size and you don’t have to cut anything, but you can also use chicken breasts and cut them into equal strips.  I combined flour and buttermilk (if you don’t have buttermilk you can use milk or half and half and add a teaspoon of white vinegar and let it sit for 5 minutes) with some salt and pepper and dipped the chicken in the batter and fried it in a skillet with an inch of canola oil.  To make the glaze you combine honey, soy sauce, pineapple juice, brown sugar, lemon juice, vinegar, olive oil, pepper and garlic powder in a small saucepan cook until slightly thickened, about 10-12 minutes.  After the chicken is cooked, just pour the glaze over.  I served it with some Japanese sticky rice and some quickly sauteed snap peas.  Click here for the recipe….