Go Back
The popularity of chicken tenders spans multiple cuisines and cultures, making them a beloved dish in various forms. In the United States, chicken tenders have become a staple in fast-food chains, family restaurants, and home kitchens alike. Their rise to fame can be traced back to the early 1980s when they began appearing on menus as a kid-friendly option. However, their appeal extends far beyond children; adults also cherish the tender, juicy bites that evoke nostalgia and comfort.

Crispy Lemon Pepper Chicken Tenders

Discover the ultimate comfort food with this Crispy Lemon Pepper Chicken Tenders recipe! These tender bites featuring a golden-brown crust and juicy interior are perfect for dinner, snacks, or game day gatherings. Marinated in buttermilk for tenderness and coated in zesty lemon pepper seasoning, they pack a burst of flavor in every bite. Easy to prepare and versatile, serve them with dips, in salads, or wraps for an irresistible meal that everyone will love!
Print Recipe Pin Recipe

Ingredients
  

1 lb (450g) chicken tenderloins

1 cup all-purpose flour

1 cup buttermilk

1 large egg

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1 teaspoon freshly cracked black pepper

1 teaspoon lemon zest

½ teaspoon salt

½ teaspoon cayenne pepper (optional, for heat)

2 cups panko breadcrumbs

Vegetable oil, for frying

Fresh lemon wedges, for serving

Instructions
 

Marinate the Chicken: In a large bowl, combine the buttermilk, egg, garlic powder, onion powder, paprika, salt, and cayenne pepper (if using). Add the chicken tenderloins, ensuring they are well-coated. Cover and refrigerate for at least 1 hour (or up to overnight for deeper flavor).

    Prepare the Breading Station: In a shallow dish, place the all-purpose flour. In another dish, combine the panko breadcrumbs, cracked black pepper, and lemon zest. Mix well to evenly distribute the lemon flavor.

      Coat the Tenders: Remove the marinated chicken from the refrigerator. Dredge each piece in the flour, shaking off the excess. Then, dip it back into the buttermilk mixture and finally roll it in the panko breading mixture, pressing gently to ensure it adheres well.

        Heat the Oil: In a large skillet, pour enough vegetable oil to cover the bottom by about 1/2 inch. Heat over medium-high heat until the oil is shimmering (about 350°F or 175°C). You can test readiness by dropping a small piece of breading into the oil; it should sizzle immediately.

          Fry the Chicken Tenders: Carefully add the breaded chicken tenders (working in batches if necessary) to the hot oil. Fry for about 4-5 minutes on each side or until golden brown and crispy. Make sure not to overcrowd the pan.

            Drain and Serve: Once cooked, transfer the crispy chicken tenders to a plate lined with paper towels to drain excess oil. Serve hot with fresh lemon wedges on the side for an extra burst of freshness.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings