Lemon Pepper Chicken Tenders How to Make Irresistible Joy

Craving crispy, zesty chicken that delivers restaurant-quality taste at home? These lemon pepper chicken tenders combine fresh lemon zest and black pepper with a golden, crunchy coating that locks in moisture. The seasoned buttermilk marinade ensures juicy, flavorful bites, while panko breadcrumbs create that perfect crunch. Quick enough for weeknight dinners yet impressive enough for guests, these homemade tenders will become your new go-to recipe!

Why You’ll Love This Recipe

These lemon pepper chicken tenders deliver restaurant-quality flavor with minimal effort. Here’s why they’re worth making:

✔ Perfect flavor balance : Bright lemon zest meets bold black pepper for an irresistible combination

✔ Crispy yet juicy : Panko coating creates the perfect crunch while buttermilk keeps the chicken tender

✔ Family-friendly : Appeals to both picky eaters and sophisticated palates

✔ Versatile : Serve as a main dish, in salads, or as appetizers with dipping sauces

✔ Quick preparation : Ready faster than delivery, perfect for busy weeknights

I’ve refined this recipe through countless test batches to ensure the seasoning is spot-on and the cooking method delivers consistent results. Trust me, once you master these homemade chicken tenders, you’ll never want to reach for the frozen variety again!

What You’ll Need To Make This Recipe

For the Chicken:

• 1½ pounds chicken breasts, cut into 1-inch strips
• 2 cups buttermilk
• 2 cloves garlic, minced
• 1 teaspoon salt

For the Breading:

• 2 cups all-purpose flour
• 2 cups panko breadcrumbs
• 2 tablespoons fresh lemon zest (from 2 lemons)
• 1 tablespoon freshly ground black pepper
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 2 teaspoons salt

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For Cooking:

• Vegetable oil for frying (or cooking spray for air fryer)

For Serving (Optional):

• Lemon wedges
• Fresh parsley
• Dipping sauces

Pro Tip: Always use fresh lemon zest for the brightest flavor!

How To Make Lemon Pepper Chicken Tenders recipe

Creating these zesty, crispy tenders is easier than you might think! Follow these steps for consistent results every time:

Step 1: Marinate the Chicken

1. In a large bowl, combine buttermilk, minced garlic, and 1 teaspoon salt.
2. Add the chicken strips, ensuring they’re fully submerged.
3. Cover and refrigerate for at least 30 minutes or up to 4 hours (overnight works too for deeper flavor!).

Step 2: Prepare the Breading Station

1. In a shallow dish, combine flour, 1 teaspoon salt, and ½ teaspoon black pepper.
2. In another dish, mix panko breadcrumbs, lemon zest, remaining black pepper, garlic powder, onion powder, and dried thyme.

Step 3: Bread the Chicken

1. Remove chicken strips from buttermilk marinade, allowing excess to drip off.
2. Dredge each strip in the seasoned flour, shaking off excess.
3. Dip back into the remaining buttermilk briefly.
4. Coat thoroughly in the lemon-pepper panko mixture, pressing gently to adhere.
5. Place breaded strips on a wire rack and let rest for 5 minutes (this helps the coating stick better during cooking).

Step 4: Cook the Chicken Tenders

For Traditional Frying:

1. Heat oil to 350°F in a deep, heavy-bottomed pan or Dutch oven.
2. Carefully add 3-4 tenders at a time (don’t overcrowd!).
3. Fry for 3-4 minutes, flipping once, until golden brown and internal temperature reaches 165°F.
4. Transfer to a paper towel-lined plate to drain.

For Air Fryer Method:

1. Preheat air fryer to 400°F.
2. Lightly spray the basket with cooking oil.
3. Arrange tenders in a single layer, spraying tops lightly with oil.
4. Cook for 5-6 minutes, flip, then cook another 5-6 minutes until crispy and cooked through.

Step 5: Serve

Transfer to a serving plate, garnish with fresh parsley and lemon wedges. Serve hot with your favorite dipping sauces!

Clara’s Tip: For extra lemon punch, squeeze a bit of fresh lemon juice over the hot tenders just before serving.

Servings and Timing

• Prep Time: 15 minutes (+ 30 minutes marinating)
• Cook Time: 15-20 minutes
• Servings: 4 (about 4-5 tenders per person)
• Total Time: 1 hour

Storage/Reheating

• Refrigerate: Store in an airtight container for up to 5 days.
• Freeze: Place cooked, cooled tenders in freezer bags for up to 2 months.
• Reheat: For best results, warm in a 375°F oven or air fryer for 5-7 minutes until crispy and heated through.

Variations

• Spicy version: Add ½ teaspoon cayenne pepper to the breading mixture
• Italian style: Mix in 1 tablespoon Italian seasoning with the panko
• Parmesan crusted: Add ½ cup grated parmesan to the breading
• Gluten-free option: Substitute gluten-free flour and breadcrumbs

FAQs

Can I use chicken thighs instead of breasts?

Yes! Boneless, skinless thighs work great and provide even juicier results.

What if I don’t have buttermilk?

Make your own by adding 2 tablespons of lemon juice or vinegar to 2 cups of milk. Let sit for 5 minutes before using.

Can these be baked instead?

Absolutely! Bake on a wire rack over a baking sheet at 425°F for 15-18 minutes, spraying with oil for better browning.

How can I make these healthier?

Use the air fryer method or baking option, and consider using whole wheat flour for part of the breading.

Is lemon pepper good for chicken?

Yes! Lemon’s brightness perfectly balances chicken’s mild flavor, while pepper adds warmth and depth.

How do you get seasoning to stick to chicken tenders?

Pat chicken dry, dredge in flour, dip in buttermilk/egg, press firmly into seasoned coating, and rest 5 minutes before cooking.

What is the secret to cooking tender chicken?

Use buttermilk marinade (tenderizes without toughening) and don’t overcook – stop at 165°F for juicy results.

What does adding lemon juice to chicken do?

It tenderizes the meat, brightens flavor, balances richness, and enhances other seasonings.

Conclusion

These lemon pepper chicken tenders bring together zesty citrus and warming pepper in a perfectly crispy package. They’re versatile enough for a quick family dinner yet impressive enough for entertaining. The buttermilk marinade ensures juicy, tender chicken every time, while the customized breading delivers that signature lemon pepper flavor in every bite. Make a batch today and discover your new favorite chicken tender recipe!

Happy Cooking.

Lemon Pepper Chicken Tenders

Clara W.Pawel

Crispy Lemon Pepper Chicken Tenders with zesty citrus and bold pepper flavors, easy to make, impossible to resist! A perfect weeknight dinner in under an hour.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

marinating 30 minutes mins

Total Time 1 hour hr

Course Appetizer, Main Dish

Cuisine American

Servings 4

Ingredients

  

• 1½ pounds chicken breasts cut into strips
• 2 cups buttermilk
• 2 cloves garlic minced
• 3 teaspoons salt divided
• 2 cups all-purpose flour
• 2 cups panko breadcrumbs
• 2 tablespoons lemon zest
• 1 tablespoon black pepper
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• Vegetable oil for frying
• Optional: lemon wedges for serving

Instructions

 

• Combine buttermilk, minced garlic, and 1 teaspoon salt in a bowl.
• Add chicken strips to buttermilk mixture and marinate for at least 30 minutes.
• Mix flour, 1 teaspoon salt, and ½ teaspoon pepper in one dish.
• Combine panko, lemon zest, remaining pepper, and seasonings in another dish.
• Remove chicken from marinade, letting excess drip off.
• Dredge each strip in flour mixture, shaking off excess.
• Dip floured strips back into buttermilk briefly.
• Coat thoroughly in panko mixture, pressing to adhere.
• Let breaded strips rest on wire rack for 5 minutes.
• Heat oil to 350°F (for traditional frying) or preheat air fryer to 400°F.
• Fry in batches for 3-4 minutes per side until golden and 165°F internally.
• Transfer to paper towel-lined plate to drain.
• Serve hot with lemon wedges and your favorite dipping sauces.

Notes

Nutrition Information (Per Serving)

• Calories: 385 per serving
• Fat: 12g
• Saturated Fat: 3g
• Cholesterol: 85mg
• Sodium: 780mg
• Carbohydrates: 32g
• Fiber: 2g
• Sugar: 3g
• Protein: 38g

Keyword Chicken tenders, crispy chicken, lemon pepper chicken, weeknight dinner