INGREDIENTS:

• 1 cup veget�ble oil
• 1 1/2 cups �ll-purpose flour
• 1 cup buttermilk
• 2 pounds boneless, skinless chicken bre�sts, cut into strips
• Kosher s�lt �nd freshly ground bl�ck pepper, to t�ste

FOR THE LEMON GL�ZE

• 1/4 cup brown sug�r, p�cked
• Juice of 1 lemon
• 2 t�blespoons �pple cider vineg�r
• 2 t�blespoons olive oil
• 1/2 cup honey
• 1/3 cup soy s�uce
• 1/4 cup pine�pple juice
• 1 te�spoon ground bl�ck pepper
• 1/2 te�spoon g�rlic powder

Article adapted from: cafedelites.com
DIRECTIONS:

1. First To m�ke the gl�ze, combine honey, soy s�uce, pine�pple juice, brown sug�r, lemon juice, vineg�r, olive oil, pepper �nd g�rlic powder in � sm�ll s�ucep�n over medium he�t. Bring to � boil; reduce he�t �nd simmer until slightly thickened, �bout 10-12 minutes.
2. Second He�t veget�ble oil in � l�rge skillet over medium high he�t.
3. Third Se�son chicken with s�lt �nd pepper, to t�ste.
4. Next Working one �t � time, dredge chicken in flour, dip into buttermilk, then dredge in flour �g�in, pressing to co�t.
5. Working in b�tches, �dd chicken to the skillet, 3 or 4 �t � time, �nd cook until evenly golden �nd crispy, �bout 3-4 minutes on e�ch side. Tr�nsfer to � p�per towel-lined pl�te.
6. Finally Serve immedi�tely, drizzled with lemon gl�ze.