So…I fried chicken for the first time the other day. It was actually my first time to fry anything. I was definitely nervous.
It worked out very nicely though! The chicken was good, cooked thoroughly, and not burnt. Success.
This recipe is fantastic and the lemon honey sauce really makes the dish. You can use it as a glaze if you would like. C.J. isn’t a fan of condiments, sauces, and glazes….so I kept the lemon honey sauce on the side.
- 1 cup vegetable oil
- 2 pounds boneless, skinless chicken breasts, cut into strips
- salt and freshly ground black pepper, to taste
- 1 1/2 cups all-purpose flour
- 1 cup buttermilk
Lemon Glaze/Sauce Ingredients
- 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 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- To make the glaze/sauce, 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 or serve glaze/sauce in bowls.