Asian Lemon Chicken Tenders
A wonderful asian twist to your favorite chicken tenders, tossed in the most heavenly sweet, lemon glaze!
Remember those chicken tenders that you had as a child? Those thick, crisp strips of chicken that you’d dunk in ketchup? Well this is pretty much just like that, except it’s a million times better. And there’s no ketchup involved. Instead, these babies are slathered in the most amazing, sweet and tangy lemon glaze – a glaze so good, you’ll want to drink it!
Now these chicken strips have a simple flour-buttermilk-flour breading. You can use thin strips of chicken breasts or pre-cut chicken tenders. Either works amazingly well. From there, you’ll fry these bad boys until they’re golden brown. While that’s happening, you can go ahead and let that glaze simmer on and get nice and thick.
After all the chicken strips are fried, you’ll toss them in that heavenly glaze. From there, dinner is set! Now who still wants those boring ketchup-dunked chicken strips?
Asian Lemon Chicken Tenders
Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
A wonderful asian twist to your favorite chicken tenders, tossed in the most heavenly sweet, lemon glaze!
- 1 cup vegetable oil
- 2 pounds boneless, skinless chicken breasts, cut into strips
- Kosher salt and freshly ground black pepper, to taste
- 1 1/2 cups all-purpose flour
- 1 cup buttermilk
For the lemon glaze
- 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, 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.
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They’re beautiful and that glaze looks and sounds incredible! Love that it has pineapple AND lemon in it! And honey, brown sugar, and ACV. I want that on everything!
These looks dangerously tasty! Currently I’ve put together some honey and sesame chicken in the slow cooker for dinner today, figured it was about time to use it again 🙂 But these should go on my list of to-make recipes for sure, looks faaaabulous! x
Gorgeous Chung-Ah! Love ALL the ingredients in that magical glaze. I’m with Averie…I’ll have some on everything. 🙂 Pinning!
This looks awesome! And so easy to make 🙂
These look fantastic! It’s been a while since I had chicken tenders. Need to make these!
slurrrrrp … They look amazing!
Such stunning photos! They are making my stomach growl! The lemon glaze sounds so amazing… loving all the flavors!
These look WONDERFUL! They remind me of an Asian Chicken Salad (to die for) that I used to get in Calif. Can’t wait to try this one!
Your chicken tenders look absolutely perfect and sound perfect too.
Chicken fingers are my WEAKNESS, even as an adult I’m still gaga over them. These are like chicken fingers on steroids, I love everything about them.
I made this glaze today following the recipe exactly and simmered it for 12 min. It tastes delicious but it never got thick because there is no thickening agent in there, like cornstarch. It was really watery and there’s no way you can coat the chicken. So when I reheat it I will add some cornstarch.
Mama Rita, a thickening agent is not needed. With the thickness of the honey, the resulting glaze should be more like a syrup.
I made this today and it was absolutely delicious! But I had trouble with my glaze not thickening as well. I’m wondering if I didn’t have the heat on high enough? I was worried to burn it.
Kim, the glaze doesn’t need to be all that thick. Because of the honey, it will be quite sticky and provide so much flavor to the chicken strips.
Heat is your thickening agent. I made this recipe today. You have to get it to a rolling boil (I stirred it the entire time until I reduced the heat) then let it simmer (stirred it every 4-6 minutes). Mine thickened perfectly. I did let it sit on the stove for an extra 5 minutes sans heat because I was running behind on my chicken which I cut chicken breasts into small sections and we had the most delicious boneless wings 😉 thanks for the recipe
I had this same problem, it was definitely on the watery side so the chicken got the flavor but it definitely wasn’t “glazed”. I plan on trying these again and hope to get it right next time. Despite the non-thickening, the taste was very good 🙂
I thought the same thing too, but not true. think of it this way, when the sauce is finished, it is still in a hot pan, so it will not fully thicken until you spoon or pour the sauce over the chicken tenders. I was so nervous that I was going to have watery tenders, but the butter milk flour mixture made them extra crispy, and the sauce thickened on the chicken tenders within a few short minutes. Garnished it with parsley and lemon and it was picture perfect. the whole family thought I bought it from a restaurant and stuck it on a plate. It was the best thing I have ever cooked and have eaten in a very long time!!
Wow the breading on this looks perfect and the glaze sounds amazing. Love it!
Oh my gosh. Your pictures are beautiful! And the food sounds like it would taste as amazing as it looks 🙂
Before I ever got into the post I saw ‘ the most heavenly sweet, lemon glaze!’ and I knew I wanted this chicken. Wow. Just wow.
You had me at lemon glaze!
I love this recipe – pineapple AND honey – perfect!
I can’t wait to make these on the weekend!
The Macadame. xx
Seriously, this looks flipping amazing. So making these this week.
Oh man, these look so delicious and mouth-watering. I need to make them ASAP!
Total yum! These look like the perfect adult chicken tenders. Must try!
Perfection! Can’t wait to make these. 🙂
OK so I don’t eat meat, but let me tell you I so need to find something to cover in that glaze because it sounds so tasty!
Yes, you do! I bet tofu would work as an amazing substitute.
Wow… Just, wow! These look amazing. I could easily see myself taking down an entire plate and then licking my fingers clean. Pinned.
Don’t you just think this glaze would be perfect for fried shrimp also? Can’t wait to try it for one or the other! Thanks for posting this!
Fried shrimp sounds like a fun substitution. That’s next to try on my list!
Holy moly… I need these in my life. And that glaze? Yum!
That lemon glaze sounds like the best ever, love this spin on chicken tenders!
You seriously had me at lemon glaze! What would you recommend as a side dish?
Rice and/or veggies would work great as side dishes.
Okay these look crazy mouth watering, I am dying to make these!
Is there a suitable substitute for the flour? Would like to make this gluten free
There are certainly gluten-free flours you can substitute but please understand that I cannot speak for how much this will change the taste/texture of the dish.
I will be making this in a few days and I purchased Brown Rice Flour as my daughter cant have gluten.
Corn flour or cornstarch would be a good gluten-free substitute.
Wanted to let you know that I tried these using boneless, skinless chicken thighs and they were a big hit with my family. My daughter, who doesn’t like any kind of meat very much, ate it up! I’m going to buy some tenders to try it with those next time. Thanks for the recipe!
I’m eating these right now. Quick meal, mostly everything in the pantry. Used oj instead of pineapple and regular milk and I did thicken up the glaze with cornstarch. Will definitely use again but I think I’ll try with shrimp, too!
Substituting shrimp sounds like a great idea – I’ll have to try that myself!
I just finished licking my plate clean from these crunchy gorgeous chicken tenders!
The sauce was perfect! Hubby named it his favorite chicken nuggets! This is definitely being added to my weekly dinner roster!
these sound yummy. dinner guest tomorrow and I’m sure this recipe will be a hit… love the photo’s and tutorial. easy and declicious…!! ty for sharing!
I made these last night and the family loved them especially my 9 year old. She was trying to figure out what was in the glaze. I even saved the remaining glaze for later for her to dip in her chicken nuggets. Great recipe!!
This was the most delicious thing I’ve ever cooked. Thank you so much for the recipe! The chicken was battered and cooked just perfect and the sauce was AMAZING.
can you bake these ahead & reheat before adding the glaze?
Dottie, you can certainly bake these but I cannot speak for how much this will change the taste/texture of the dish. I recommend following the instructions as listed for optimal results.
I’m trying this with store bought chicken tenders in the yummy glaze! My grocery store does the best tenders and that would be a huge time saver for me.
I normally do not comment, but I stumbled upon your blog from pinterest, and so far I have tried the Teryiaki Salmon with the siracha sauce and these chicken tenders. Can I just say how excellent they both were!! I am looking forward to making many more of your recipes. 🙂 My boyfriend says to look for more. Thanks so much, it actually makes cooking something I can enjoy knowing the end result is going to taste so good.
I’m so happy to hear that, Kristin! The Asian lemon chicken tenders and the teriyaki salmon are honestly my absolute two favorite recipes on this blog!
I made these tonight for dinner and they were a big hit. My husband said it was in the top five dinners I have ever made. My kids loved them. I do agree my sauce never thickened even though I let it boil and then let it sit. We used it more as a “dipping sauce” then a glaze. I also felt there was a ton of left over “glaze” so next time I will cut it in half. But there will be a next time….possibly even this week!
I can’t wait to try these! We really love spicy things though, so I think I might have to divide the glaze & make half a batch of fingers w/ the original glaze & maybe add sriracha to the other half! My mouth is watering just thinking about this, and my daughter, whose favorite food is “hot chicken fingers” will love them! Thank you for sharing!
That Sriracha addition sounds amazing. I’ll have to try that myself!
I made this recipe, it was so delicious .My daughter loved this chicken.Thank you for this wonderful dish.
Made these last night & oh my!! Came out fabulous. Thank you for sharing the recipe!
These look absolutely amazing and I think I will make them tonight!! I would like them a little spicy, would you recommend adding red pepper flakes to the glaze?? Thanks!
I recommend adding a bit of Sriracha for some heat.
This looks amazing. I will be making this recipe tonight. This isn’t the first recipe I’ve found from you on Pinterest that I’ve wanted to try. I’ll take this as a sign that I need to be following you all the time now!
This was really good. I used orange/pineapple juice and next time I will use 1 tbs. vinegar instead of 2 and a little cornstarch to thicken it up. I dipped the chicken in beaten eggs then flour and fried in peanut oil. I had sauce left over and will use this for a dipping sauce for chicken potstickers!!
Can i just use pineapple juice (left over) from canned one? I will make upside down pineapple cake using can but wont use those juice. Or should I just go get a bottle of pineapple juice.
Yes, Cloey, you can use pineapple juice from a can. That’s actually what I used myself.
I made this last night and it was sooooo yummy! Absolutely no leftovers.
I did it today for lunch, and it tastes as good as it looks. Soooo delicious! I’m adding your lemon glaze to my all-time-favorite list! Pinned! Thank you!
Oh, wow. Wow wow wow. I want to dive into these pictures and eat these right now! … and yes, at 8:34 in the morning. These look fabulous- making my grocery list now and editing so I can make these this week! You have a great blog, and thanks for the recipe!
I made this tonight. It was SO yummy. My three year old son who hardly ever eats anything ate TWO chicken tenders. He loved the sauce. I am thinking of making a batch of sauce to give to him on other nights when he isn’t eating… LOL Thank you for such a great recipe. Will be making again.
** Also.. I did put in some cornstarch to thicken it but not because the sauce needed it.. Mostly because I wanted it to be more thick so my kids couldn’t throw it around 😉
MMM tonights dinner with a few changes. Tenders marinating in buttermilk garlic lemon salt and pepper. Going to coat in panco crumbs and bake in the oven for a slightly healthier version. Sauce simmering on the pot, no pineapple juice so trying a bit of oj/mango, smells devine…..
I made these tonight and they were SO good. I read above that someone wanted to spice it up a bit by adding red pepper flakes…well, I added some to the sauce and it tasted great. Delicious recipe 🙂
I made this dish last night. It easy and so delicious. I also made the crisp zucchini and that was delicious also. I am looking forward to making your other recipes, Thank you so much.
Another good recipes … A chef ability to be good at a range of course, Have extensive experience of specialty diets and food training.
made this today, the only complaint is the sauce is very runny even after 30 min of summer. and yes I followed the directions to a tee… suppose I will thicken it up with cornstarch. Other than that it has great flavor. thank you for the recipe. 😀
simmer not summer lol
I’m so glad you had a chance to try this! As for the sauce – it is actually not supposed to thicken very much or else it would be very difficult to toss with the chicken tenders.
This was pretty good. The kids enjoyed it, so big plus there! I think I expected it to taste a little differently than it did. I will probably make again sometime though.
These were so good! My sauce didn’t get very thick but that was to no fault of the recipe, but rather cuz my cooktop sux and cooks too high so I was afraid it would burn (can’t wait for my kitchen remodel!). I tasted the sauce before adding chicken and was nervous it would be super salty since the soy acute kind of overpowered, but once you coat the chicken, it’s not as bad. I placed a few at a time into the sauce and rolled them around a bunch. My husband and I both loved them. Will definitely make again.
Cooking it for another 4 minutes and then letting it sit with no heat really helps thickening it! It really works.
Teen boys devoured the dish. Made it gluten,dairy,soy free.
Used a light gluten free flour mix from the web site, art of gluten free baking,but could use any gf
All purpose flour. Used canned coconut milk, added tsp vinegar to create buttermilk.
Use coconut amnios instead of soy sauce.
The lemon glaze was great, hard boil, be sure it simmer, cool a bit, turned into a thick glaze.
We drizzled it over chicken.
Lastly, used coconut oil to cook chicken,didn’t need a cup, maybe 1/4 to 1/2.
Thank you, my boys wanted it again soon, all three love it.
Will be back to see what other great recipes you have.
Made this last night for dinner. Thanks so much for the great recipe and easy directions. Son ate two plates of chicken for dinner and ate all of the leftovers today for lunch. We all enjoyed it and I look forward to making more of your recipes. (I used your Spam Fried Rice recipe the night before but subbed chicken for the Spam. Was delicious and easy! Don’t think my son would eat the Spam but it sounded great to me! Will have to try it when he is off at school.)
Do you recommend a dipping sauce with this? I was thinking of doing ranch dressing but not sure how it would taste.
Troy, with the lemon glaze here, a dipping sauce is not needed.
I might have to double the sauce so i can drink the sauce.
I made these the other night and they were amazing. I was silly and forgot to buy pineapple juice, but they were still so yummy!! I will definitely be making them again!!
OMG. I just made this recipe. Absolutely delicious! Yup I could have licked the pan. Did cook the sauce longer to get it to thicken. Thanks for sharing.
Prepared this recipe last night and it turned out wonderfully! Used my wok to cook the sauce in and cut the chicken tenders into chunks. After frying the chicken and allowing them to drain excess oil, I placed them in the wok smothering them with sauce which I think helped the sauce adhere to the chicken better.Also, placing the chicken into the sauce (while waiting for the next batch to fry) helped keep everything nice and warm. This was delicious!
OMG. I just finished eating this, AND IT IS THE BOMB. OH I’M SO FULL. My SON even ate the last of it. I will try another recipe here on the site.
Just made this for our Sunday dinner, and the whole family jumped for joy and devoured it! Happy wife & mom here! 🙂
I made this for dinner tonight and it was amazing! Thanks for sharing!
Serioulsy I think this is the best lemon chicken recipe I’ve seen. NEED to make this… like NOW. Thanks for the share. New subscriber here. ^_^
Your blog is fabulous! I have never fried anything, but I have kids and so must try everything and find things everyone will eat. This looked great online and tasted fantastic. Loved the
syrup-y sauce flavor and thickness (not too thick). You’re my new best friend!! Refer to your site often.
ABSOLUTLY AMAZING. I made this tonight and my family and I were blown away by how awesome the sauce was. Thank you for sharing! I’m so full, but can’t stop eating 🙂 we paired it with fried rice. It was a perfect dinner!
I love your recipes, and your photos are outstanding! Thanks for many happy dinners in our house!!
Made this tonight…your name fits well….DAMN DELICIOUS. The chicken was so crispy and the sauce was divine! Had it w/ a side of edamame. Perfect combo! Thanks for sharing.
This is the second recipe from this site I’ve made this week, and once again, it was damn delicious!
I made two minor changes: I used boneless skinless thighs and cut them into chunks, nugget-style; and I cut the amount of brown sugar in half because I really wanted a tart glaze. After cooking it, I did end up adding another teaspoon of honey to get some more sweetness and thickness into the glaze. It was delicious. I served it over steamed rice and made Asian green beans (just scalded the beans in a cast iron pan and added a little asian flavors). Husband loved it all.
THIS WAS AMAZING. I made chicken nuggets out of mine and put it over rice with some scallions on top and it was to die for. Sauce doesn’t get BBQ sauce thick, but all you need it to do it coat the outside of the chicken. So so wonderful. If everything else on this site is as good and simple as this, I am going to be in heaven.
We made this last night, and it was disappointing. we could hardly taste the lemon, the sauce was watery and did not cling to the chicken, and the soy sauce was overpowering (and I love soy sauce but this was supposed to be LEMON chicken, no?) It definitely needs tweaking – cornstarch would have helped thicken the sauce, but the flavor needs to be enhanced.
I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well.
But with a little bit more information, we can troubleshoot what went wrong to have a successful turnaround next time. So I must ask – did you follow the recipe exactly as written without any substitutions? I also can’t imagine why the sauce would not cling to the chicken – the honey in the recipe would definitely help with that. And if you couldn’t taste the lemon, you can simply add more lemon juice, to taste.
Hi great recipe i just wanted to ask you if there is something else i can use instead of butter milk. Thanks 🙂
Anna, there are a few substitutes that can be used instead of buttermilk. Here’s an article you can check out: http://joythebaker.com/2013/11/baking-101-the-best-buttermilk-substitutes/.
In our case buttermilk isn’t something we buy weekly in our house. When we do, I put it to good use-cornbread (to go with our veggie chili) and some heavenly buttermilk pancakes my husband loves.
Just some suggestions…
I made the sauce before I left for work, but wanted to ask if I could let the chicken sit in the buttermilk for a few hours as well? I’m thinking it would be easier for me to leave it sitting in the buttermilk, then coat it in the flour once I get home?
Yes, that should work just fine.
I just made this dish and it is wonderful. How long will the glaze keep in the refrig if I make it in advance? Thanks,
It should keep for a couple of days.
I’m thinking I can keep these a little healthier if I cook tenders using my grill pan, without the breading. Then coat them with the sauce. Mmmmm!
Looks good & easy to prepare.
I LOVE your blog! I hate cooking but you give me hope (^_^)
Made these today for lunch for my family (my son helped) he fell in love with the picture. Did not have buttermilk on hand, just used regular milk – and added a little butter :), but they still turned out great – the sauce was fantastic. No leftovers. (Want to try with buttermilk as well).
Easy to prepare as well.
I made this last night for my family and my kids said it was the best thing I’ve every made. haha. So here’s a tip for those that are saying it’s too watery. You need to simmer for quite a while. I think I ended up simmering it for closer to 20-25 min. There is literally a moment when it goes from watery to a thicker consistency. At some point, it will finally coat the back of a wooden spoon. You just need to be a little patient. Also, if you have young kids, I recommend making chicken chunks instead of strips. Makes it much easier for the little ones to eat. Cutting the finished strips into bite sized pieces for them just made the coating fall off and that’s no fun. Great recipe and I’ll definitely be making it again! Next time I’ll try it with hot peppers and more lemon juice.
Made this last night in Melbourne, Australia. Yum, yum, yum. My family LOVED it and have requested that it become a regular meal in our house. Wasn’t sure what ‘all purpose flour’ was, but found out it’s what we call ‘plain flour’. We don’t have kosher salt either, so if somebody could fill me in on what that is exactly I’d really appreciate it. Thanks so much for this great recipe 🙂
Kosher salt is a type of salt with a much larger grain size than some common table salt. I always call for this kind of salt in my recipes as it is much easier to pick up between your fingers and thus, gives you tighter control over your seasoning. That way, you can avoid accidentally over-salting your food.
Oh my gosh! These were scrumptious! Thank you so much for a super recipe. The sauce too was absolutely delicious. Every recipe that I have tried has turned out beautifully. Thanks Chungah.
Just made this for my family and we absolutely love it!! I think it could use a little bit less pepper in the sauce but that could also just be my own personal taste
It’s kinda hard to find buttermilk in my country.. Can i use thick yoghurt for buttermilk’s substitute?
Chelly, here is a great resource for the best buttermilk substitutes. Hope that helps!
Do you think you could mix up the sauce and pour it over seasoned tenders and bake in the oven? I really don’t feel like frying tonight! Thanks!
Yes, absolutely – but you could probably add the sauce in at the very end once the chicken has been baked.
I was wondering if you could do this in the oven? Sounds delicious
Yes, absolutely, but this is honestly best when cooked on the stovetop! 🙂
This look great but is not all that great the sauce is water like not thick at all very sad and it takes way longer then it says
Tamara, you can simply add cornstarch as needed until the desired consistency is reached.
Delicious! My family and I enjoyed this. As others have stated, my sauce did not thicken so I did have to add in some cornstarch.
I dont have any pineapple juice., I do have apple juice, would that work? Or any other substitute suggestions would be greatly appreciated!
Orange juice would be a great substitute.
this looks so good,
Just made this for dinner, it was a success! My boyfriend and his brother loved it, I just need to cook it a little longer. Probably because the heat wasn’t high enough for the chicken tenders. Your glaze is absolutely amazing as it went along with barbecue memphis sauce really well! Thanks!
EDIT EDIT:barbecue memphis sauce was used as a dipping sauce, not to be used with the glaze, yikes!
Made this for my family tonight–my siblings and parents loved it! When I noticed that the sauce wasn’t thick enough, I just turned up the heat until it was boiling again (I had turned it down for fear of burning it), then just stirred it then turned the heat down after about three minutes. The flour-buttermilk-flour breading kept the strips amazingly crispy, and the glaze was perfect
P.S. Buttermilk isn’t readily available here, so I just added a tablespoon of vinegar to a cup of milk, let it sit for 10 minutes, and my chicken strips still turned out crispy. Good stuff.
Super yummy recipe! My boyfriends favorite diner. I have made this at least a half a dozen times but I have never been able to get my sauce to thicken up as a glaze. Totally fine though we just use it as a dipping sauce for the chicken tenders.
Have I been living under a rock!? I have easily made 30+ Damn Delicious recipes (all fab btw), yet somehow I missed this!? This is outta control good. Legit. My hubby gobbled down his plate (practically licked it) and asked for more, as did my 5yr old and 18 month old. Simply amazing, best recipe yet. I added about 1tbsp of cornstarch to my glaze at the end to thicken it slightly, at it was utter perfection. I want to eat 5 more plates.
Hi. Can I prepare the chicken with the flour buttermilk mixture and freeze it? Will it still taste good if I do that? It sounds amazing and I can’t wait to try this out!
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
Can i make it without vinegar?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
My husband has really gotten into his airfryer. Could these be tweaked for that?
How fun! I have always wanted an airfryer! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
OK, I just made this for lunch & holy cow is it ever good! We avoid anything breaded or fried, so I just did a fast stir-fry with chicken, red & green bell peppers, diced celery & green onions & when the chicken was done I scooped everything out into a bowl, then poured the sauce into the wok & let it cook until it was thick & sticky. Poured it over the chicken & veggies , then tossed some toasted sesame seeds on top & served it with hot rice. It made a gosh-awful mess of my wok, but is incredibly good. I almost didn’t have to wash dishes because my husband licked everything clean! LOL!
Haha sweet! Thank you for sharing that Susanne, it sounds delicious. So glad you and your family enjoyed it.
The best part of the chicken! This post is making me super hungry! (:
Please help me. I’m not a very good cook and I use Pinterest to learn new recipes but they never turn out even though I follow the recipe exactly. How did you all keep the chicken from sticking to the pan and the batter just ripping off the chicken ruining the whole thing? I ended up using more oil than listed..like a lot more and it took so long, I just wanted to throw the whole thing out. Please tell me what can I do differently.
Amanda, I am sorry you are having so much difficulty – that’s such a bummer! If you are using a very large skillet or something super shallow, then yes, more oil will be needed, and that’s okay! If the chicken takes a long time to cook, then your oil may not have been hot enough.
Hope that helps!
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