If you’re looking for a bright, zesty spin on a comforting classic, then these Lemon Pepper Chicken Tenders will absolutely steal your heart (and your taste buds). Juicy, golden on the outside, and bursting with tangy citrus and cracked black pepper, they’re the kind of weeknight hero you’ll turn to again and again. Whether you’re cooking for kids, prepping for a cozy movie night, or just craving something utterly irresistible, these tenders are pure sunshine on a plate.
Ingredients You’ll Need
Let’s talk about the magic that happens when simple ingredients come together! Each item below adds something special, from tang and tenderness to flavor-packed crunch. This isn’t just any crispy chicken—each step is a building block for Lemon Pepper Chicken Tenders perfection.
- Chicken tenders (1 ½ pounds): Opt for these pre-cut strips for the juiciest texture and finger-food fun.
- Buttermilk (1 cup): Works wonders for tenderizing the chicken and helping the coating stick beautifully.
- Lemon zest (1 tablespoon): Packs a bold citrus punch, infusing every bite with fresh brightness.
- Lemon juice (1 tablespoon): Brings zingy acidity, lifting the chicken’s flavor profile to new heights.
- Black pepper (1 ½ teaspoons + ½ teaspoon): The co-star — provides bursts of heat and a gorgeous aromatic note.
- Salt (1 teaspoon): Enhances every element, making the flavors pop just right.
- Garlic powder (1 teaspoon): Adds a subtle, savory warmth that quietly elevates the whole dish.
- All-purpose flour (1 cup): Delivers classic, crave-worthy crunch to the chicken’s exterior.
- Cornstarch (1/2 cup): Lightens the breading, bringing extra crispiness to every bite.
- Baking powder (1 teaspoon): Makes the coating puff ever so slightly for that irresistible crunch.
- Vegetable oil (for frying): Choose your favorite neutral oil (like canola or peanut) for a golden, crisp finish.
How to Make Lemon Pepper Chicken Tenders
Step 1: Marinate the Chicken
Start by grabbing a large bowl and combining the buttermilk, lemon zest, lemon juice, black pepper, salt, and garlic powder. Give it all a good whisk so everything is evenly mixed. Add your chicken tenders, tossing to ensure every strip is coated. Cover and pop it into the fridge for at least 1 hour (overnight is even better!). This cheerful marinade transforms ordinary chicken into the most tender, flavorful base for your Lemon Pepper Chicken Tenders.
Step 2: Prep the Breading
While your chicken works magic in the marinade, mix up the breading. In a separate bowl, whisk together flour, cornstarch, baking powder, and that extra hit of black pepper. The cornstarch and baking powder give you the airy, shatteringly crisp coating that makes these tenders truly glorious.
Step 3: Dredge the Chicken
When your chicken is done marinating, remove each piece and let the excess liquid drip off (no one wants soggy tenders!). Dredge every piece in the flour mixture, pressing lightly so the coating sticks and creates a nice even crust. Don’t be shy—this is where the magic happens for beautifully crisp Lemon Pepper Chicken Tenders.
Step 4: Fry to Perfection
Heat about 2 inches of oil in a deep skillet or heavy pot to 350°F. Carefully add the breaded tenders in batches—no crowding! Fry for 4–5 minutes per side, turning once, until irresistibly golden and cooked through. Drain them on a paper towel-lined plate or wire rack for that ultra-crisp finish.
Step 5: Serve and Savor
For the ultimate Lemon Pepper Chicken Tenders experience, serve them hot with plenty of lemon wedges and a final scatter of extra cracked black pepper. They’ll be devoured in record time, so have your favorite dipping sauces at the ready!
How to Serve Lemon Pepper Chicken Tenders
Garnishes
Don’t underestimate the power of a wedge of lemon served alongside your finished chicken. A fresh squeeze right before eating adds that extra zing. For bonus points, sprinkle tenders with a little more cracked black pepper and a pinch of lemon zest just before serving—it’s simple but utterly delightful.
Side Dishes
These Lemon Pepper Chicken Tenders happily team up with crispy fries, a creamy slaw, or even a punchy potato salad. For lighter fare, a bright green salad tossed with vinaigrette is the perfect counterpoint to the rich, crunchy chicken.
Creative Ways to Present
Try tucking your chicken tenders into a toasted baguette with lettuce and mayo for a quick sandwich, or slice them over salad greens for a superstar lunch. Skewer them for party appetizers, or serve them “basket-style” with parchment paper and little ramekins of dipping sauce. You’ve got options galore!
Make Ahead and Storage
Storing Leftovers
If you happen to have extra Lemon Pepper Chicken Tenders, stash them in an airtight container in the fridge for up to 3 days. Their flavor actually deepens a bit by the next day, making them a tasty addition to salads, wraps, or even cold for a speedy snack.
Freezing
To freeze, let cooked tenders cool completely, then spread them out on a lined baking sheet to freeze individually before transferring to a freezer bag. They’ll keep their taste and texture this way for up to two months—perfect for meal prep or easy lunches.
Reheating
The secret to reheating Lemon Pepper Chicken Tenders: use your oven or air fryer! Place them on a wire rack over a baking sheet at 375°F for 10—12 minutes or until heated through and crispy again. Avoid the microwave, which tends to make breading go soft and limp.
FAQs
Can I make Lemon Pepper Chicken Tenders without frying?
Absolutely! For a lighter version, bake breaded tenders on a wire rack at 425°F for 20–25 minutes, flipping once. Air frying at 400°F for 12–15 minutes gives great crispness with less oil.
What’s the best dipping sauce to serve?
Classic ranch, honey mustard, or a tangy garlic aioli are fantastic choices. If you love extra tang, mix up a simple lemon yogurt sauce for something bright and refreshing.
Can I use chicken breasts or thighs instead of tenders?
Definitely! Just slice boneless, skinless breasts or thighs into strips before marinating. The flavor and texture will still be deliciously tender.
How do I make these dairy-free?
Swap out the buttermilk for your favorite non-dairy milk with a splash of lemon juice or apple cider vinegar added. You’ll have perfectly tangy, dairy-free Lemon Pepper Chicken Tenders.
How can I get extra-crispy breading?
Double-dipping is the trick! After dredging once, dip chicken back into the buttermilk marinade and coat again with the flour mixture for an extra-thick, crunchy shell.
Final Thoughts
Give these Lemon Pepper Chicken Tenders a try and you’ll see why they’re an instant favorite—zesty, seriously crispy, and perfect for sharing or savoring solo. Whether you’re serving them for family dinner, a party platter, or a quick lunch, you’re just one batch away from true chicken tender bliss!
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Lemon Pepper Chicken Tenders Recipe
- Total Time: 35 minutes (plus marinating)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Lemon Pepper Chicken Tenders are crispy, flavorful, and perfect for a family-friendly dinner. Marinated in buttermilk, lemon zest, and spices, then fried to golden perfection, these tenders are a delicious treat. Serve with lemon wedges and your favorite dipping sauce for a delightful meal.
Ingredients
Marinade:
- 1 ½ pounds chicken tenders
- 1 cup buttermilk
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 ½ teaspoons black pepper
- 1 teaspoon salt
- 1 teaspoon garlic powder
Breading:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon black pepper
Others:
- Vegetable oil for frying
Instructions
- Marinate the Chicken: In a large bowl, combine buttermilk, lemon zest, lemon juice, black pepper, salt, and garlic powder. Add the chicken tenders, toss to coat, cover, and refrigerate for at least 1 hour or overnight.
- Prepare the Breading: In another bowl, mix the flour, cornstarch, baking powder, and an additional 1/2 teaspoon of black pepper.
- Coat and Fry: Remove chicken from the marinade, dredge in the flour mixture, and fry in hot oil until golden brown and cooked through.
- Serve: Drain on a paper towel-lined plate and serve hot with lemon wedges and cracked black pepper.
Notes
- For baked tenders, place coated chicken on a wire rack over a baking sheet and bake at 425°F (220°C) for 20–25 minutes, flipping halfway.
- Alternatively, air-fry at 400°F for 12–15 minutes.
- Pair with honey mustard, ranch, or garlic aioli for dipping.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 3 tenders
- Calories: 390
- Sugar: 1g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 90mg
