Lemon Pepper Chicken Tenders

$To make delicious lemon pepper chicken tenders, you need: - 1 lb chicken tenders - 1 teaspoon lemon zest - 2 tablespoons lemon juice - 1 teaspoon black pepper - 1 teaspoon garlic powder - 1 teaspoon onion powder - ½ teaspoon paprika - 1 cup breadcrumbs (panko for extra crunch) - ½ cup all-purpose flour - 2 large eggs, beaten - Salt to taste - Olive oil for frying These ingredients give the dish its juicy and zesty flavor. The chicken stays tender while the coating gets crispy. You can boost flavor with some add-ins. Consider: - Fresh herbs like parsley or thyme - A pinch of cayenne pepper for heat - Parmesan cheese mixed into the breadcrumbs These options add extra depth and make your dish stand out. Having the right tools makes cooking easier. For this recipe, gather: - Mixing bowls for marinating - Shallow dishes for dredging - A large skillet for frying - Tongs for handling the chicken - A meat thermometer to check doneness Using these tools helps you prepare the dish effectively and safely. Enjoy the process as much as the meal! {{ingredient_image_1}} First, grab a mixing bowl. In it, combine the lemon zest, lemon juice, black pepper, garlic powder, onion powder, paprika, and salt. Mix these ingredients well. This marinade gives the chicken its bright and zesty flavor. Make sure all the spices blend together nicely. Now, take your chicken tenders and place them in the marinade. Use your hands or a spoon to ensure each tender is fully coated. Cover the bowl with plastic wrap or a lid. Let the chicken marinate in the refrigerator for at least 30 minutes. For even more flavor, let it sit for up to 2 hours. The longer it marinates, the better it tastes. Next, set up your dredging station. Use three shallow dishes: one for flour, one for beaten eggs, and one for breadcrumbs. Start by taking a marinated chicken tender. First, coat it in flour. Shake off any excess flour. Then, dip it into the beaten eggs, ensuring it is well-covered. Finally, coat it with breadcrumbs, pressing gently to help them stick. This process builds layers of flavor and texture. Heat a good amount of olive oil in a large skillet over medium heat. Wait until the oil is hot before adding the chicken. Carefully add the breaded chicken tenders in batches. Do not overcrowd the pan, as this can make them soggy. Cook each side for about 4-5 minutes. Look for a golden brown color and an internal temperature of 165°F (75°C). Once cooked, transfer the tenders to a plate lined with paper towels. This helps absorb any excess oil and keeps them crispy. To get a crunchy coating, use panko breadcrumbs. They give a great texture. Press the breadcrumbs onto the chicken. This helps them stick better. Do not skip the flour and egg steps. They create a nice layer for the breadcrumbs to cling to. For even more crunch, fry the tenders in hot oil. This seals in the moisture and makes them crispy. Marinating the chicken is key for flavor. Aim for at least 30 minutes. If you have more time, go for 2 hours. The longer it sits, the richer the flavor. Use a covered bowl in the fridge to keep it fresh. This step makes your tenders juicy and full of lemony goodness. While olive oil is tasty, you can use other oils too. Canola oil is a good choice for frying. It has a high smoke point and tastes light. If you want less fat, try baking the tenders. Just spray them with a little oil. This way, you can still enjoy that great flavor with fewer calories. Pro Tips Marinate for Maximum Flavor: Allow the chicken tenders to marinate for at least 1 hour for the best flavor absorption. If time permits, marinating overnight is even better! Use Panko for Extra Crunch: For an even crunchier texture, opt for panko breadcrumbs instead of regular breadcrumbs. They provide a delightful crunch! Don't Overcrowd the Pan: Fry the chicken tenders in batches to ensure they cook evenly and achieve a perfect golden color. Overcrowding can lead to steaming rather than frying. Check for Doneness: Always use a meat thermometer to check that the internal temperature of the chicken reaches 165°F (75°C) for safe consumption. {{image_2}} If you want a healthier option, try baking the tenders. First, preheat your oven to 400°F (200°C). After marinating the chicken, coat the tenders just like before. Place them on a baking sheet lined with parchment paper. Spray them lightly with olive oil for a nice crisp. Bake for about 15-20 minutes until golden. This method keeps all the great lemon flavor while cutting down on oil. For a gluten-free version, swap out the all-purpose flour and breadcrumbs. Use almond flour or gluten-free flour for dredging. You can also find gluten-free breadcrumbs at most stores. This way, you can enjoy the same tasty lemon pepper chicken tenders without the gluten. Want to spice things up? Add a kick with cayenne pepper or chili powder. Mix this into your marinade for a spicy twist. You can also try adding herbs like oregano or thyme for a fresh taste. Adjusting the flavors makes it fun and keeps the dish exciting every time you make it! To keep your lemon pepper chicken tenders fresh, place them in an airtight container. Make sure they cool down to room temperature first. This helps prevent moisture buildup. Store them in your fridge for up to three days. If you have a lot left, consider dividing them into smaller portions. This makes it easy to grab a quick meal later. When you’re ready to enjoy your leftovers, preheat your oven to 350°F (175°C). Spread the chicken tenders on a baking sheet. Cover them with foil to keep them moist. Heat for about 15-20 minutes or until warmed through. You can also use a microwave, but they may lose some crispiness. Heat in 30-second bursts, flipping halfway through. If you want to save them for later, freezing is a great option. Let the chicken tenders cool completely. Wrap each tender in plastic wrap or aluminum foil. Then, place them in a freezer-safe bag. Squeeze out as much air as you can. They will stay fresh for about two to three months. When ready to eat, thaw them overnight in the fridge before reheating. Yes, you can use chicken breasts instead of tenders. Just cut them into strips. This will give you larger pieces. You may need to adjust the cooking time. Ensure they reach an internal temperature of 165°F (75°C). You can tell the chicken is done by checking its internal temperature. Use a meat thermometer to check. It should read 165°F (75°C). The chicken should also be golden brown outside. Cut into a piece to check if it’s no longer pink inside. Lemon pepper chicken tenders pair well with many sides. Here are some tasty options: - Steamed broccoli - Garlic mashed potatoes - Simple green salad - Rice pilaf - Roasted vegetables These sides will complement the flavors of the chicken nicely. Yes, you can prepare the chicken tenders ahead of time. Marinate them and coat them in breadcrumbs. Store them in the fridge for up to 24 hours. When ready to cook, just fry them as usual. You can also freeze them for later use. Just remember to thaw before cooking. In this article, I shared how to make lemon pepper chicken tenders. You learned about the key ingredients, marination, and cooking steps. I also discussed tips for a crunchy coating and different variations. Remember, you can store leftovers well and reheat them easily. Enjoy your tasty chicken tenders, and feel free to experiment with flavors. They are sure to impress with their zesty taste and crunchy texture. Keep cooking, and enjoy every bite!$

Lemon Pepper Chicken Tenders

Crispy and flavorful chicken tenders marinated in lemon and spices.

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Prep Time 30

Cook Time 30

Total Time 1

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

1 lb chicken tenders
1 teaspoon lemon zest
2 tablespoons lemon juice
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon paprika
1 cup breadcrumbs (panko for extra crunch)
½ cup all-purpose flour
2 large eggs, beaten
to taste salt
for frying olive oil

Instructions

In a mixing bowl, combine the lemon zest, lemon juice, black pepper, garlic powder, onion powder, paprika, and salt. Mix well to create a marinade.
Place the chicken tenders in the marinade and ensure they are thoroughly coated. Cover and let it marinate in the refrigerator for at least 30 minutes (up to 2 hours for extra flavor).
Set up a dredging station with three different shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
Take each marinated chicken tender and first coat it in flour, shaking off excess.
Dip it into the beaten eggs, ensuring it's coated well, then finally coat it with breadcrumbs, pressing gently to ensure they stick.
Heat a generous amount of olive oil in a large skillet over medium heat. Once the oil is hot, carefully add the breaded chicken tenders in batches, ensuring not to overcrowd the pan.
Cook for about 4-5 minutes on each side or until golden brown and cooked through. The internal temperature should reach 165°F (75°C).
Once cooked, transfer the tenders to a paper towel-lined plate to absorb any excess oil.

Notes

Arrange the chicken tenders on a serving platter with lemon wedges and fresh parsley. Drizzle a little extra lemon juice over the top for added brightness.

Keyword chicken, fried, lemon, tenders