Tender Lemon Pepper Chicken Tenders Recipe

When I was a kid, chicken tenders meant one thing – those frozen strips from a box that my mom would heat up when she was too tired to cook. They weren’t great, but we ate them anyway. My kids started asking for chicken tenders recently, and I realized I could do better than those frozen ones from my childhood.

That’s when I came up with these lemon pepper chicken tenders. They’re basically a grown-up version of what I ate as a kid, but with real chicken and simple seasonings that actually taste good. The best part? They’re just as easy to make as pulling those frozen ones from a box, but so much better.

What Kind of Chicken Tenderloins Should I Use?

For this recipe, you can use either pre-cut chicken tenderloins from the store or make your own by slicing chicken breasts into even strips. Fresh chicken tenderloins are ideal, but if you’re using frozen ones, make sure they’re completely thawed and patted dry before starting. The white tenderloin strips (also called chicken tenders) are actually part of the breast meat and are naturally more tender than other cuts. If you’re cutting your own from chicken breasts, try to keep them around the same size – about 4-5 inches long and 1-inch wide – so they cook evenly. Just remember to remove the white tendon that runs through each tenderloin if it hasn’t already been trimmed off.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for this recipe:

• Buttermilk: No buttermilk? Make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
• Lemon pepper spice mix: If you don’t have pre-made lemon pepper seasoning, mix black pepper, lemon zest, salt, and a bit of garlic powder. Use about 1 part lemon zest to 1 part black pepper.
• Plain flour: For gluten-free options, use rice flour or a 1:1 gluten-free flour blend. Almond flour works too, but it will brown faster, so watch your cooking temperature.
• Peanut/vegetable oil: Any neutral oil with a high smoke point works well – try canola, sunflower, or avocado oil. Avoid olive oil as it has too low a smoke point for frying.
• Honey: Maple syrup or agave nectar can replace honey. They’re slightly thinner, so you might need to reduce the amount by about 1 tablespoon.
• Fresh lemon peel: In a pinch, use 1 teaspoon of dried lemon peel for every tablespoon of fresh, though fresh really gives the best flavor here.

Watch Out for These Mistakes While Cooking

The biggest challenge when frying chicken tenders is maintaining the right oil temperature – if it’s too hot, you’ll end up with burnt coating and raw centers, while too cool oil will make your tenders greasy and soggy. Keep your oil between 350-375°F using a thermometer, and don’t overcrowd the pan as this will drop the temperature too quickly. A common mistake is skipping the buttermilk marinade time – letting your chicken soak for at least 4 hours (or overnight) makes a huge difference in tenderness and helps the seasoning penetrate the meat. When coating your tenders, make sure to shake off excess buttermilk and press the flour mixture firmly onto each piece – loose coating will fall off during frying and burn in the oil. For extra crispy results, let your coated tenders rest on a wire rack for 5-10 minutes before frying, which helps the coating adhere better to the chicken.

What to Serve With Lemon Pepper Chicken Tenders?

These zesty chicken tenders pair really well with simple sides that let their flavor shine through. A classic combo is to serve them with crispy french fries or sweet potato fries, plus your favorite dipping sauce – ranch and honey mustard are both great choices! For a lighter option, try a fresh green salad with cucumber and tomatoes dressed in a light vinaigrette, or some steamed broccoli that can soak up any extra sauce from the chicken. If you’re feeling extra hungry, these tenders are also great over rice or alongside some creamy mac and cheese for a more filling meal.

Storage Instructions

Keep Fresh: These tasty chicken tenders stay good in an airtight container in the fridge for up to 3 days. I recommend keeping the honey butter sauce separate from any leftover tenders to maintain their crispy coating. Just store the sauce in its own container in the fridge.

Freeze: Want to make a big batch? These tenders freeze really well! Let them cool completely, then place them on a baking sheet and freeze until solid (about 2 hours). Transfer to a freezer bag and they’ll keep for up to 3 months. The sauce doesn’t freeze well though, so it’s best to make that fresh.

Reheat: To get back that nice crunch, pop the tenders in the oven at 375°F for about 10-15 minutes, or use an air fryer at 350°F for 5-7 minutes. The microwave works too, but the coating won’t be as crispy. Warm up the sauce separately in the microwave or on the stovetop, stirring occasionally.

Preparation Time	15-20 minutes
Cooking Time	15-30 minutes
Total Time	3 hours 30 minutes – 4 hours
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2900-3200
• Protein: 200-220 g
• Fat: 180-200 g
• Carbohydrates: 150-170 g

Ingredients

For the chicken:

• 2 lb chicken tenderloins

For the marinade:

• 1 tbsp lemon pepper spice mix
• 1 cup full-fat buttermilk
• 1 tbsp fresh lemon juice
• 1 tsp hot sauce
• 1 tbsp grated lemon peel
• 1 tsp garlic powder

For the coating:

• 1 tsp garlic powder
• 2 tsp lemon pepper spice mix
• 1/2 tsp smoked paprika
• 1 cup plain flour

For frying:

• peanut or vegetable oil

For the honey butter sauce:

• 8 tbsp unsalted butter
• 1 1/2 tsp lemon pepper spice
• 1/2 cup natural honey
• 1 tbsp grated lemon peel
• 1 generous tsp chopped garlic

Step 1: Prepare and Marinate the Chicken

Start by patting the chicken dry with paper towels.

Once dried, place the tenders into a large resealable plastic bag or a large container with a lid.

Cover the tenders with buttermilk, 1 tablespoon lemon pepper seasoning, lemon zest, lemon juice, hot sauce, 1 teaspoon garlic powder, and 1/2 teaspoon smoked paprika.

Use your hands (disposable gloves recommended) to massage everything together, ensuring the chicken is fully coated.

Seal or cover the container and transfer it to the refrigerator to marinate for at least 3 hours or overnight for best results.

Step 2: Prepare the Seasoned Flour Mixture

In a shallow pie plate, combine the remaining 2 teaspoons of lemon pepper seasoning, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, and flour.

Whisk everything together until thoroughly combined.

Set the seasoned flour mixture aside for later use.

Step 3: Heat the Oil for Frying

In a large heavy-bottomed pot or Dutch oven, heat the oil over medium-high heat.

For optimal precision, use a deep fry thermometer to bring the oil to a temperature of 350-370°F.

Step 4: Coat the Chicken and Prepare for Frying

Set a baking sheet aside.

Remove a piece of chicken from the buttermilk brine, shaking off any excess, and dredge it in the seasoned flour mixture.

Ensure the chicken is generously coated, filling all gaps.

Shake off any excess flour and place the dredged chicken on the baking sheet.

Repeat this process for all chicken tenders.

Step 5: Fry the Chicken

Once the oil reaches the desired temperature, carefully place the chicken tenders into the hot oil, about 4-5 pieces at a time to avoid overcrowding.

Fry until golden brown and crispy, approximately 2-3 minutes, or until the internal temperature reaches at least 165°F.

Transfer the fried chicken to a clean baking sheet fitted with a wire rack or lined with paper towels.

Repeat the process until all tenders are fried, ensuring the oil returns to 350°F between each batch.

Step 6: Make the Honey Butter Sauce and Serve

In a small saucepan, melt the butter over medium heat.

Once melted, add the honey, lemon pepper seasoning, lemon zest, and minced garlic.

Stir to combine and bring the mixture to a slight boil, then remove from heat.

Place the chicken tenders into a large bowl and pour the honey butter sauce over them, tossing to coat.

Alternatively, serve the sauce in small bowls for dipping.

Serve the lemon pepper chicken tenders immediately and enjoy!