These are amazing!!  Best lemon chicken I’ve ever had! My kids love it too!! 

Could you bake or air fry these?

Oh my gosh this was so yummy!! Thank you so much for this recipe. I only did two minor changes. I used fresh garlic and I marinated the chicken strips in the buttermilk for at least an hour to help tenderize them. So delish! Might add a bit of heat next time? This is a keeper!

Wonderful. Wow. I brined the tenders so there was no need for salt and pepper. I also thickened the sauce.
My only complaint is I could not find anything about the calories, etc and I really needed that.
But so so good. Thanks.

This recipe was good, but I would consider it more of a honey chicken than a lemon chicken

Delicious 

I’ve been following and cooking your recipes for over a year now and I had to write a review. You’re truly a lifesaver. Your meals and ideas help me in the kitchen, the flavors, the steps and ingredients are just amazing. Being a grandmother of 6, working fulltime in a healthcare laboratory and went back to college to finally complete my degree I get burned out on what to cook so thank you so much. I made this Asian Lemon Chicken Tenders over rice, broccoli and a salad it was so good.

Hi, Amanda.  One tip to keep meats, fish, whatever you are frying from sticking and tearing off the breading, is to leave it alone and resist the urge to turn it too soon.  When it has seared sufficiently it will “release” itself from the pan and you can easily flip it with no issues.  Hope this helps.  Remember – cooking is just following a recipe and timing – and timing comes with more and more practice.  We all started out not knowing what we were doing but we’re all cookin’ now!

In reply to Anne.

This was amazing! The sauce mmm mmm mmm. I had to make a couple changes based on what I had in house. I used a mini bottle of maple syrup
From Cracker Barrel in place of brown sugar and the juice from a mandarin orange fruit cup for the pineapple juice. I also like a thicker sauce so I added the cornstarch as suggested by others. Will definitely make again.

I have made this 3 times now, and love it. Easy to prepare, and tastes awesome with a side of rice. Make sure to dribble some of the sauce over the rice also, but not too much. For a thicker glaze that you do need, mix 3 1/2 tablespoons of cornstarch into 1/2 cup of water, bring the glaze up to luke warm… add the cornstarch water mix into the glaze, and the cook for 12 to 14 minutes as needed. You can add or lessen the amount of cornstarch, but 3 1/2 tablespoons seems perfect. Thank You.