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- 1 lb chicken tenders - 1 teaspoon freshly grated lemon zest - 2 tablespoons freshly squeezed lemon juice - 1 teaspoon freshly cracked black pepper - 1 teaspoon garlic powder - 1 teaspoon onion powder - ½ teaspoon smoked paprika - 1 cup panko breadcrumbs - ½ cup all-purpose flour - 2 large eggs, beaten - Salt, to taste - Olive oil, for frying To make lemon pepper chicken tenders, you'll need fresh chicken tenders. I recommend using one pound for four servings. This gives you enough for a family meal or a small gathering. The flavor comes from a blend of seasonings. You’ll use lemon zest for a bright kick. Fresh lemon juice adds a tangy depth. Black pepper gives it a spicy note, while garlic and onion powder add warmth. Smoked paprika enhances the flavor with a hint of smokiness. For the crispy coating, you'll use panko breadcrumbs. They create a crunchy texture. All-purpose flour helps the breadcrumbs stick and gives a nice base. Two large eggs, beaten until smooth, act as the glue for the coating. Finally, you need salt and olive oil for frying. Adjust the salt to taste, but be careful not to overdo it. The oil should be enough to fry the chicken until golden and crispy. Enjoy crafting this tasty dish! {{ingredient_image_2}} Start by mixing lemon zest, lemon juice, black pepper, garlic powder, onion powder, smoked paprika, and salt in a bowl. This marinade is key for flavor. Mix well until everything combines. Add the chicken tenders to the bowl. Make sure each piece gets coated well. Cover the bowl and place it in the fridge for at least 30 minutes. You can leave it for up to two hours for a stronger taste. While the chicken marinates, set up your dredging station. Use three shallow dishes. Fill the first one with flour, the second with beaten eggs, and the third with panko breadcrumbs. This setup helps make the coating process easy and fun. After marinating, take one chicken tender out. First, coat it in flour and shake off any extra. Then, dip it into the beaten eggs. Let excess egg drip back into the dish. Finally, roll the tender in the panko breadcrumbs. Press gently to ensure it sticks well. Repeat this for all tenders. Heat about a quarter inch of olive oil in a large skillet over medium heat. Wait until the oil looks shiny. Add the chicken tenders in batches. Don't overcrowd the pan, as this helps them cook evenly. Fry each side for about 4-5 minutes until golden brown. Use a meat thermometer to check the inside. It should reach 165°F (75°C). Once cooked, place the chicken tenders on a paper towel-lined plate. This step helps soak up any extra oil and keeps them crispy. For a great look, serve the tenders on a platter with lemon wedges and fresh parsley. A small drizzle of lemon juice adds a nice touch too. Enjoy your tasty lemon pepper chicken tenders! To get the best taste from your lemon pepper chicken tenders, marinate them well. Use fresh lemon zest and juice for a bright flavor. Mix them with black pepper, garlic powder, onion powder, and smoked paprika. This mix gives your chicken a tasty boost. Let the chicken soak in this marinade for at least 30 minutes. For stronger flavor, you can let it sit for up to 2 hours. This method helps the chicken absorb the rich flavors. For a crunchy outside, use panko breadcrumbs. They add a wonderful crunch that regular breadcrumbs do not. When coating the chicken, make sure to shake off any extra flour. This helps the egg and breadcrumbs stick better. After you coat the chicken, press it gently into the panko. This step ensures a thick layer that stays on during frying. Fry in hot oil, about ¼ inch deep, to create a crispy crust. Cooking time can change based on your stove and pan. Fry each chicken tender for about 4-5 minutes on each side. Look for a golden brown color and check the inside with a meat thermometer. The chicken should reach 165°F (75°C) for safety. If your tenders are thick, you may need to cook them a little longer. Always avoid overcrowding the pan, as this can lower the oil's temperature and lead to sogginess. Pro Tips Marinate Longer for More Flavor: Allow the chicken tenders to marinate for up to 2 hours. This extra time enhances the flavors, making the chicken more delicious and aromatic. Use a Thermometer: To ensure perfectly cooked chicken, use a meat thermometer to check that the internal temperature reaches 165°F (75°C) before removing from the skillet. Keep Oil Temperature Steady: Maintain the oil temperature by not overcrowding the pan. This helps achieve a crispy texture and prevents the chicken from becoming greasy. Experiment with Spices: Feel free to customize the spice blend! Adding cayenne pepper for heat or herbs like thyme can add unique flavor profiles to the chicken tenders. {{image_4}} You can switch up the flavors in this recipe. Try adding herbs like thyme or oregano. You can also use cayenne pepper for some heat. For a sweet twist, mix in honey or maple syrup. This adds a nice glaze to your chicken. Experiment with different spices to find your favorite mix. If you want a healthier option, you can bake or air fry the chicken tenders. For baking, preheat your oven to 400°F (200°C). Place the coated tenders on a baking sheet lined with parchment paper. Bake for 15-20 minutes, flipping halfway through. For air frying, cook at 375°F (190°C) for about 10-12 minutes. This method gives you crispy tenders with less oil. These lemon pepper chicken tenders pair well with various dips. Try a tangy honey mustard or a creamy ranch. You can also serve them with fresh veggies or a light salad. For a heartier meal, add rice or mashed potatoes. The bright lemon flavor complements many sides, so get creative! After you enjoy your lemon pepper chicken tenders, let them cool. Place the leftovers in an airtight container. You can store them in the fridge for up to three days. Make sure they are not stacked too high, so they stay crisp. If you want to keep them longer, consider freezing. To reheat your chicken tenders, use an oven or an air fryer for best results. Preheat your oven to 375°F (190°C). Spread the tenders in a single layer on a baking sheet. Heat them for about 10-12 minutes. This keeps them crispy. If using an air fryer, set it to 350°F (175°C) and cook for 5-7 minutes. Monitor them to avoid overcooking. You can freeze chicken tenders for later use. Place them in a freezer-safe bag or container. Be sure to remove as much air as possible. They can last up to three months in the freezer. When ready to eat, thaw them in the fridge overnight before reheating. This ensures they will taste fresh and delicious. You can marinate chicken tenders for at least 30 minutes. For the best taste, aim for 2 hours. This helps the flavors soak in deeply. Just remember, don’t go over 24 hours. The chicken can become too soft and lose texture. Yes, you can use chicken breasts. Just cut them into strips. This way, they will cook similarly to tenders. Adjust the cooking time if the pieces are thicker. Check for doneness at 165°F (75°C). Lemon pepper chicken tenders pair well with many sides. Here are some great options: - Steamed broccoli - Garlic mashed potatoes - Fresh garden salad - Roasted vegetables - Rice pilaf These sides add color and balance to your meal. To ensure chicken is fully cooked, use a meat thermometer. Check the thickest part of the tender. The internal temperature should reach 165°F (75°C). If you don’t have a thermometer, cut into the chicken. It should be white, with no pink inside. You now have all you need to make tasty chicken tenders. Start with fresh ingredients, and follow the steps to marinate, coat, and cook. Use the tips to get the best flavor and texture. You can even try healthier methods or new seasonings. Don’t forget to store leftovers properly for later. By mastering these skills, you’ll impress anyone with your cooking. Enjoy your meal and share it with friends!

Lemon Pepper Chicken Tenders

Crispy chicken tenders marinated in a zesty lemon and pepper blend, perfect for a flavorful meal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb chicken tenders
  • 1 teaspoon freshly grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon freshly cracked black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • 1 cup panko breadcrumbs
  • ½ cup all-purpose flour
  • 2 large eggs, beaten until smooth
  • to taste salt
  • for frying olive oil

Instructions
 

  • In a medium mixing bowl, combine the lemon zest, lemon juice, black pepper, garlic powder, onion powder, smoked paprika, and a pinch of salt. Whisk everything together until well blended, creating a vibrant marinade.
  • Add the chicken tenders to the marinade, making sure each piece is fully coated. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes, allowing the flavors to infuse (up to 2 hours for even more intense flavor).
  • While the chicken is marinating, prepare a dredging station by setting out three shallow dishes. Fill the first dish with flour, the second with the beaten eggs, and the third with panko breadcrumbs.
  • Remove the marinated chicken tenders from the refrigerator. Taking one tender at a time, first coat it in flour, shaking off any excess.
  • Next, dip the floured tender into the beaten eggs, ensuring it is fully coated before allowing any drips to fall back into the dish. Finally, transfer it to the panko breadcrumbs, press gently to ensure a well-adhered coating. Repeat for all tenders.
  • Heat a generous amount of olive oil (about ¼ inch deep) in a large skillet over medium heat. When the oil is shimmering, carefully add the breadcrumb-coated chicken tenders in batches, without overcrowding the pan to ensure even cooking.
  • Fry the chicken tenders for approximately 4-5 minutes on each side, or until they develop a golden brown crust and the internal temperature reaches 165°F (75°C). Adjust cooking time as necessary based on your skillet and stove.
  • Once cooked, transfer the chicken tenders to a paper towel-lined plate to drain any excess oil and maintain their crispiness.

Notes

For extra brightness, drizzle lemon juice over the tenders just before serving.
Keyword chicken, crispy, fried, lemon, tenders