Lemon Pepper Chicken Tenders Recipe

Crispy on the outside, juicy on the inside, and loaded with zesty flavor, lemon pepper chicken tenders are a favorite for both casual meals and entertaining. This dish combines the tangy brightness of lemon with the warmth of black pepper, wrapped around tender strips of chicken that can be baked or fried to perfection. Whether you’re meal-prepping, feeding a crowd, or making a quick weeknight dinner, this recipe is a delicious and versatile go-to.

Introduction

Lemon pepper seasoning has been a staple in kitchens for decades, prized for its ability to enhance poultry, seafood, and vegetables with a bright, peppery zing. When combined with juicy chicken tenders, the result is a perfectly balanced dish that’s crisp, savory, and light enough for any season.

This recipe leans into both the citrus flavor of fresh lemon zest and the deep aroma of freshly cracked black pepper. A homemade lemon pepper blend is included, but you can substitute with store-bought if preferred.

Instructions

Step 1: Marinate the Chicken

1. In a large bowl, combine the buttermilk (or yogurt), lemon juice, lemon zest, salt, pepper, and garlic powder.

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2. Add the chicken tenders and toss to coat evenly. Cover and marinate in the fridge for at least 30 minutes, or up to 4 hours for deeper flavor.

Step 2: Prepare the Breading Station

1. In one shallow bowl, beat the eggs.

2. In another shallow dish, combine the flour, cornstarch, lemon zest, black pepper, salt, and paprika.

3. Set up your breading station: chicken, egg wash, and flour mix.

Step 3: Bread the Chicken

1. Remove chicken from the marinade, letting excess drip off.

2. Dip each piece into the egg wash, then dredge in the seasoned flour mixture, pressing gently to ensure the breading sticks well.

3. Place breaded tenders on a plate or tray. Let rest for 5-10 minutes (this helps the coating adhere better).

Step 4A: Frying Method (Crispy Classic)

1. In a deep skillet or fryer, heat oil to 350°F (175°C).

2. Fry the tenders in batches to avoid overcrowding. Cook each for 4–5 minutes until golden brown and cooked through.

3. Use a slotted spoon or tongs to remove tenders, placing them on paper towels or a wire rack to drain.

Step 4B: Baking Method (Healthier)

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment and place a wire rack on top.

2. Spray the rack with cooking spray. Arrange tenders in a single layer. Lightly spray tops with oil.

3. Bake for 15–20 minutes, flipping halfway through, until golden and internal temp reaches 165°F (74°C).

Step 4C: Air Fryer Method

1. Preheat air fryer to 400°F (200°C).

2. Lightly spray chicken with oil and arrange in a single layer in the basket.

3. Air fry for 10–12 minutes, flipping halfway, until golden and cooked through.

Step 5: Optional Lemon Pepper Butter Sauce

1. In a small saucepan, melt the butter over low heat.

2. Stir in lemon zest, juice, black pepper, and a pinch of salt.

3. Brush over cooked tenders or serve on the side as a dipping sauce.

Tips for Success

• Use fresh lemon zest for maximum citrus flavor—this makes a big difference.

• Cornstarch in the flour mixture makes the tenders extra crispy, especially when frying or baking.

• Rest the breaded tenders before cooking to help the coating set and reduce slippage.

• Don’t overcook: Chicken tenders are small and cook quickly. Use a thermometer to check for 165°F internally.

• Use freshly ground black pepper for more pungent, aromatic flavor compared to pre-ground.

Variations

• Spicy Lemon Pepper Tenders: Add 1/4 tsp cayenne to the flour mix or hot sauce to the marinade.

• Gluten-Free Option: Use gluten-free flour or crushed rice crackers as the breading base.

• Honey Lemon Pepper: Drizzle with honey and lemon juice after baking/frying for a sweet and tangy twist.

• Lemon Pepper Grilled Chicken: Skip breading, marinate the chicken, and grill instead for a healthier version.

Serving Suggestions

Lemon pepper chicken tenders pair well with:

• Dipping sauces: Ranch, garlic aioli, honey mustard, or the optional lemon butter sauce

• Sides: Coleslaw, sweet potato fries, roasted vegetables, or a fresh salad

• Carbs: Macaroni and cheese, mashed potatoes, or rice pilaf

• Bread: Serve in a sandwich or wrap with lettuce, tomato, and a creamy sauce

Storage and Reheating

Refrigeration:

• Store leftovers in an airtight container for up to 3 days.

Freezing:

• Freeze cooked tenders in a single layer, then transfer to freezer bags. Keeps up to 2 months.

Reheating:

• Oven/Air Fryer: 350°F for 10–12 minutes for crispiness.

• Microwave: 2–3 minutes (texture may be softer).

Frequently Asked Questions (FAQs)

Q: Can I use chicken breasts instead of tenders?
A: Yes. Slice chicken breasts into strips of even thickness for even cooking.

Q: Can I skip marinating?
A: You can, but marinating improves juiciness and flavor significantly.

Q: What’s the best oil for frying?
A: Canola, vegetable, or peanut oil—anything with a high smoke point.

Q: Can I make these ahead of time?
A: Yes! Bread the chicken ahead and refrigerate for up to 8 hours before cooking. You can also cook them and reheat in the oven or air fryer.

Q: Can I make this keto or low-carb?
A: Use crushed pork rinds or almond flour in place of traditional breading.

Conclusion

These lemon pepper chicken tenders strike the perfect balance of tangy citrus and bold peppery flavor. Whether you prefer to fry, bake, or air-fry them, they offer a crave-worthy crunch and tender, juicy interior that’s hard to resist. With plenty of ways to customize and pair them, they’re ideal for lunch, dinner, parties, or even meal prep.