Description
Crispy, flavorful Lemon Pepper Chicken Tenders are coated in a zesty breadcrumb mixture and fried to golden perfection. Perfect as a main dish or appetizer, these tenders are quick to prepare and versatile, offering a delightful citrus twist balanced with a crunchy Parmesan crust. Serve with lemon wedges and your favorite dipping sauces for a crowd-pleasing meal.
Ingredients
Scale
Chicken and Coating
- 1 1/2 pounds chicken tenders
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons lemon pepper seasoning
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1/2 teaspoon garlic powder
- 1/4 cup grated Parmesan cheese
- Zest of 1 lemon
For Frying and Serving
- Vegetable oil for frying (about 1/2 inch deep in skillet)
- Lemon wedges, for serving
Instructions
- Prepare the Chicken: Pat the chicken tenders dry thoroughly with paper towels to ensure the coatings adhere properly.
- Mix the Flour Coating: In one shallow dish, combine the all-purpose flour with salt, black pepper, and lemon pepper seasoning. This mixture will give the tenders their initial flavorful base.
- Beat the Eggs: In a second shallow dish, beat the two large eggs until smooth. This will help the breadcrumb mixture stick to the chicken.
- Prepare the Breadcrumb Mixture: In a third dish, mix together the panko breadcrumbs, garlic powder, grated Parmesan cheese, and lemon zest for a crispy and flavorful coating.
- Coat the Chicken Tenders: Dredge each chicken tender first into the seasoned flour mixture, shaking off excess. Then dip into the beaten eggs, and finally coat evenly with the breadcrumb mixture, pressing gently to adhere.
- Heat the Oil: Pour vegetable oil to about 1/2 inch depth in a large skillet. Heat over medium-high heat until the oil shimmers, indicating it’s hot enough for frying.
- Fry the Chicken: Fry the chicken tenders in batches, avoiding overcrowding, for 3 to 4 minutes per side or until they are golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
- Drain and Serve: Transfer cooked tenders to paper towels to drain excess oil. Serve warm immediately, garnished with fresh lemon wedges for an extra citrus kick.
Notes
- For a lighter, healthier option, bake the chicken tenders in a preheated 400°F oven on a parchment-lined baking sheet for 18–20 minutes, flipping halfway through until golden and cooked through.
- These chicken tenders pair wonderfully with dipping sauces such as ranch dressing, honey mustard, or garlic aioli.
- Ensure oil temperature is maintained for even cooking and to avoid greasy chicken.
- Use fresh lemon zest for maximum flavor impact.
Nutrition
- Serving Size: 2 tenders
- Calories: 330
- Sugar: 1 g
- Sodium: 510 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 110 mg
