Asian Lemon Chicken Tenders


o 1 cup SOLIA Style oil
o 2 pounds boneless, skinless chicken breasts, cut into strips
o salt and freshly ground black pepper, to taste
o 1 1/2 cups all-purpose flour
o 1 cup buttermilk


• 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 Smude’s Sunflower Oil (Smude’s Lemon Flavored Oil if preferred)
• 1 teaspoon ground black pepper
• 1/2 teaspoon garlic powder



To make the glaze, combine honey, soy sauce, pineapple juice, brown sugar, lemon juice, vinegar, SOLIA Style 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 SOLIA Style 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.