Honey Pepper Chicken Strips Recipe

Yield: 4 Servings

1. In a medium sauce pan combine honey, soy sauce, brown sugar, pineapple juice, the juice of one lemon, apple cider vinegar, olive oil, ground black pepper, cayenne pepper, paprika, and garlic powder. Bring to a boil while stirring occasionally. Reduce heat and simmer uncovered for 15 minutes or until syrupy while stirring occasionally.
2. Meanwhile, in a pie dish combine flour, salt and pepper. Set aside. Place the buttermilk into a separate bowl. Heat oil in a deep fryer to 375 degrees. Dip chicken strips first into the flour mixture, then into the buttermilk, and then again in the flour mixture. Repeat until all chicken strips are well coated.
3. Place into a deep fryer and deep fry the chicken strips in batches, until golden brown and fully cooked (the internal temperature has reached 165 degrees). Drain on paper towels. Toss chicken strips with the honey-pepper sauce and serve immediately.