These Lemon Pepper Chicken Tenders are a crispy, tangy, and utterly irresistible treat that will elevate your chicken game. Imagine tender chicken tenderloins marinated in buttermilk and a vibrant blend of lemon pepper seasoning, then coated in a seasoned flour and fried to golden perfection. The finishing touch? A luscious honey butter sauce infused with even more lemon pepper goodness. This dish is perfect for a casual family dinner, a fun game-day snack, or any occasion that calls for a burst of flavor.
Why You’ll Love This Recipe
- Crispy and Flavorful: The buttermilk marinade ensures tender, juicy chicken, while the seasoned flour coating delivers a satisfying crunch and a burst of lemon pepper flavor.
- Tangy and Sweet: The honey butter sauce, with its perfect balance of tangy lemon and sweet honey, complements the crispy chicken beautifully.
- Easy and Quick: Ready in just 25 minutes, this recipe is perfect for busy weeknights, offering a delicious and satisfying meal without the fuss.
Ingredients
Here’s what you’ll need to make these delicious Lemon Pepper Chicken Tenders:
For the chicken tenders:
- Chicken tenderloins: The base of the dish, providing a tender and versatile protein source.
- Whole buttermilk: Tenderizes the chicken and adds a tangy flavor, creating a moist and flavorful base.
- Lemon pepper seasoning: Provides a bright, citrusy, and peppery flavor, essential for the signature taste of this dish.
- Lemon zest: Adds a concentrated lemon flavor and aroma, enhancing the overall citrus profile.
- Freshly squeezed lemon juice: Adds a bright, acidic flavor, balancing the richness of the buttermilk and honey butter sauce.
- Hot sauce: Adds a subtle heat, enhancing the overall flavor profile without overpowering the lemon pepper.
- Garlic powder: Adds a savory, pungent flavor, complementing the lemon pepper and enhancing the depth of the marinade and flour dredge.
- Smoked paprika: Adds a smoky, slightly sweet flavor, enhancing the overall complexity of the dish.
- All-purpose flour (gluten-free option available): Coats the chicken, creating a crispy exterior and absorbing excess moisture.
- Peanut or vegetable oil: Used for frying, providing a neutral base that allows the flavors of the chicken to shine.
For the honey butter sauce:
- Unsalted butter: Provides a rich, buttery flavor, forming the base of the sauce.
- Pure honey: Adds a natural sweetness, balancing the tanginess of the lemon pepper and creating a luscious sauce.
- Lemon pepper seasoning: Reinforces the lemon pepper flavor, ensuring a cohesive and harmonious taste.
- Lemon zest: Adds a concentrated lemon flavor and aroma, enhancing the overall citrus profile.
- Minced garlic: Adds a savory, pungent flavor, complementing the lemon pepper and enhancing the depth of the sauce.
How to Make Lemon Pepper Chicken Tenders
Step 1: Marinate the Chicken
Pat the chicken dry and place in a resealable bag or container. Combine buttermilk, lemon pepper seasoning, lemon zest, lemon juice, hot sauce, garlic powder, and smoked paprika. Massage to coat and marinate for at least 3 hours or overnight.
Step 2: Prepare the Seasoned Flour
In a shallow plate, combine lemon pepper seasoning, garlic powder, smoked paprika, and flour. Whisk to combine.
Step 3: Heat the Oil
Heat oil in a heavy-bottomed pot or Dutch oven to 350-370°F.
Step 4: Dredge the Chicken
Dredge the marinated chicken in the seasoned flour, shaking off any excess. Let rest on a baking sheet.
Step 5: Fry the Chicken
Fry the chicken in batches until golden brown and crispy, about 2-3 minutes. Ensure the oil returns to temperature between batches. Place on a wire rack or paper towel-lined baking sheet.
Step 6: Make the Honey Butter Sauce
Melt butter in a saucepan over medium heat. Add honey, lemon pepper seasoning, lemon zest, and minced garlic. Bring to a slight boil, then remove from heat.
Step 7: Toss and Serve
Toss the fried chicken tenders in the honey butter sauce or serve the sauce on the side for dipping. Serve immediately.
Pro Tips for Making the Recipe
- Marinate for Maximum Flavor: Marinating the chicken overnight ensures the most tender and flavorful results.
- Maintain Oil Temperature: Use a deep-fry thermometer to maintain the oil temperature for even cooking and crispy chicken.
- Don’t Overcrowd the Pan: Fry the chicken in batches to prevent the oil temperature from dropping and ensure crispy tenders.
- Adjust Seasoning to Taste: Season the flour dredge and honey butter sauce to your preference.
How to Serve
- Main Course: Serve as a main course with your favorite sides, such as fries, mashed potatoes, or coleslaw.
- Appetizer: Serve as an appetizer with dipping sauces.
- Snack: Enjoy as a satisfying snack any time of day.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating:
Reheat in an oven at 350°F (175°C) or in an air fryer until warmed through and crispy.
FAQs
Can I use chicken breasts instead of tenders?
Yes, you can use chicken breasts, but cut them into strips.
Can I bake the chicken instead of frying?
Yes, you can bake them at 400°F (200°C) for 20-25 minutes, or until golden brown and cooked through.
Can I use a different sauce?
Yes, you can use other sauces like buffalo sauce or barbecue sauce.
Can I make this spicier?
Yes, add cayenne pepper to the flour dredge or hot sauce to the honey butter sauce.
There you have it! A delicious and easy-to-make recipe for Lemon Pepper Chicken Tenders that’s perfect for any occasion. The crispy chicken and tangy honey butter sauce create a truly unforgettable meal. Give it a try, and you’ll have a restaurant-quality dish ready in no time!
PrintLemon Pepper Chicken Tenders Recipe
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main-course, Snacks
- Method: Frying
- Cuisine: American
Description
Indulge in the zesty and crispy goodness of these Lemon Pepper Chicken Tenders. Tender chicken, marinated in buttermilk and lemon, is fried to golden perfection and then tossed in a luscious honey butter sauce. A perfect blend of tangy, sweet, and savory flavors.
Ingredients
- 2 lbs chicken tenderloins (about 14 tenders)
- 1 cup whole buttermilk
- 1 tablespoon + 2 teaspoons lemon pepper seasoning, divided
- 1 tablespoon lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon hot sauce
- 2 teaspoons garlic powder, divided
- 1 teaspoon smoked paprika, divided
- 1 cup all-purpose flour (see notes for gluten-free needs)
- Peanut or vegetable oil, for frying
For the Honey Butter Sauce:
- 8 tablespoons (1 stick) unsalted butter, cut into cubes
- 1/2 cup pure honey
- 1 1/2 teaspoons lemon pepper seasoning
- 1 tablespoon lemon zest
- 1 heaping teaspoon minced garlic
Instructions
- Marinate Chicken:
- Pat chicken dry.
- Place in a bag or container with buttermilk, 1 tablespoon lemon pepper, lemon zest, lemon juice, hot sauce, 1 teaspoon garlic powder, and 1/2 teaspoon paprika.
- Massage and marinate for at least 3 hours or overnight.
- Prepare Flour Dredge:
- Combine remaining lemon pepper, garlic powder, paprika, and flour in a shallow dish.
- Whisk to combine.
- Heat Oil:
- Heat oil to 350-370°F in a heavy-bottomed pot.
- Dredge Chicken:
- Coat chicken in flour mixture, shake off excess.
- Place on a baking sheet.
- Fry Chicken:
- Fry chicken in batches until golden brown and crispy, 2-3 minutes.
- Ensure chicken reaches 165°F.
- Place on a wire rack.
- Make Honey Butter Sauce:
- Melt butter in a saucepan.
- Stir in honey, lemon pepper, lemon zest, and garlic.
- Bring to a slight boil, then remove from heat.
- Toss or Dip:
- Toss chicken in sauce or serve sauce for dipping.
- Serve immediately.
Notes
- Gluten-free flour can be substituted.
- Add salt to the flour dredge if the lemon pepper seasoning doesn’t contain salt.
- Read the blog post for additional tips and tricks.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 20g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 150mg
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