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
Scale
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
