½ cup honey
1/3 cup soy sauce
¼ cup pineapple juice
¼ cup brown sugar, packed
juice of 1 lemon
2 tablespoons apple cider vinegar
2 tablespoons canola oil
1 teaspoon freshly ground black pepper
½ teaspoon dried chili flakes (optional)
½ teaspoon garlic powder
1 cup canola oil
2 lbs chicken filets
salt and freshly ground pepper to taste
1 ½ cups all-purpose flour
1 cup buttermilk
Stir together glaze ingredients in a small pot. Stir cook over medium heat until the glaze comes to a boil. Reduce heat to a simmer and stir cook until the glaze thickens to the consistency of liquid honey (about 10-12 minutes).
Season chicken with salt and pepper to taste.
Put half the flour in a large resealable bag. Add chicken, close bag and turn gently until all the chicken filets are well coated with flour.
Put the remaining flour in a shallow dish. Dip one piece at a time into the buttermilk then into the second dish of flour, pressing the flour into the chicken. Put the pieces in a single layer on a baking sheet. (Can be done the day before – cover with plastic wrap and refrigerate until ready to cook).
Heat 1 cup canola oil in a large heavy bottomed skillet over medium high heat till the oil reaches 350-375F.
Add 4 to 5 chicken filets to skillet and cook until evenly golden and crispy, about 3-4 minutes on each side. Transfer to a paper towel-lined plate. Repeat, letting oil heat back up to 350F after each batch, until all the chicken filets are cooked.
Serve immediately, drizzled with lemon glaze.