If you’re craving a dish that bursts with zesty brightness and irresistible comfort, this Lemon Pepper Chicken Tenders with Honey Butter Sauce Recipe is the one to try. Crunchy on the outside, juicy on the inside, these chicken tenders are marinated to perfection with tangy lemon, peppery spices, and a touch of heat. Drenched in a luscious honey butter sauce that brings the perfect balance of sweet and savory, each bite is a ticket to flavor heaven. Whether you’re cooking for a casual family dinner or entertaining friends, this recipe delivers satisfaction and a little wow-factor every time.
Ingredients You’ll Need
This recipe shines because of its simple yet thoughtfully combined ingredients. Each one plays a vital role in creating layers of flavor, from the tangy marinade to the crisp coating and that dreamy finishing sauce.
- Chicken Tenderloins: These tender strips are perfect for quick cooking and soaking up every bit of marinade and sauce.
- Buttermilk: Adds moisture and helps tenderize the chicken for juicy results.
- Lemon Pepper Seasoning: Brings zingy citrus brightness paired with spicy pepper kick.
- Lemon Zest and Juice: Freshens up the dish with vibrant lemon flavor.
- Hot Sauce: Adds a mild heat that complements the lemon’s brightness.
- Garlic Powder and Smoked Paprika: Provide an aromatic depth and subtle smoky warmth.
- All-Purpose Flour: Creates the crispy golden crust essential for frying.
- Peanut or Vegetable Oil: Used for frying to achieve perfect crispiness.
- Unsalted Butter: The base of the honey butter sauce, lending rich creaminess.
- Honey: Sweetens the sauce for that signature melt-in-your-mouth balance.
- Minced Garlic: Intensifies the buttery sauce with bold garlic aroma.
How to Make Lemon Pepper Chicken Tenders with Honey Butter Sauce Recipe
Step 1: Marinate the Chicken
Start by patting your chicken tenderloins dry so the marinade can really cling and work its magic. Combine buttermilk, 1 tablespoon of lemon pepper seasoning, fresh lemon zest, lemon juice, hot sauce, 1 teaspoon garlic powder, and half a teaspoon smoked paprika in a container or large resealable bag. Toss the chicken in and massage gently to coat every piece. Let it marinate for at least 3 hours or, even better, overnight in the fridge for a deep, flavorful soak.
Step 2: Prepare the Flour Dredge
While the chicken is marinating, mix together the remaining lemon pepper, garlic powder, smoked paprika, and all-purpose flour in a shallow dish. This combination will form the golden, crispy crust that complements the juicy inside perfectly. Whisk it until fully combined, so every tender is evenly coated.
Step 3: Heat the Oil
Heat peanut or vegetable oil in a heavy-bottomed pot or deep skillet until it reaches between 350 and 370°F. This high temperature is key to getting a crunchy exterior without absorbing too much oil or drying out the chicken.
Step 4: Dredge the Chicken
Remove the chicken from the marinade in batches, allowing excess liquid to drip off. Coat each tenderloin thoroughly in the flour mixture, shaking off any extra flour so the coating stays light but crispy. Set them aside on a baking sheet while your oil heats.
Step 5: Fry the Chicken
Carefully lower the tenders into the hot oil, frying in batches so they aren’t overcrowded. Each batch will take about 2 to 3 minutes to become gloriously golden brown and crispy. Use a thermometer to ensure the thickest part reaches 165°F for perfect doneness. Once cooked, transfer the tenders to a wire rack to drain excess oil and keep crispiness intact.
Step 6: Make the Honey Butter Sauce
While your tenders rest, melt unsalted butter cubes in a saucepan over medium heat. Stir in honey, 1 1/2 teaspoons lemon pepper, fresh lemon zest, and minced garlic. Bring it just to a gentle boil to meld the flavors, then remove from heat. This sauce is where the magic happens, marrying sweet and tangy flavors with rich garlic butter.
Step 7: Toss or Serve with Sauce
You can either toss your crispy chicken tenders in the honey butter sauce for a glossy, sticky finish or serve the sauce on the side for dipping. Both options are simply divine and depend on whether you want every bite drenched in flavor or to enjoy the crispy texture as a contrast to the luxurious sauce.
How to Serve Lemon Pepper Chicken Tenders with Honey Butter Sauce Recipe
Garnishes
A sprinkle of fresh chopped parsley or chives not only adds a pop of color but also a fresh herbal brightness that nicely balances the rich honey butter glaze. A few lemon wedges on the side invite an extra citrus squeeze for those who love a sharper tang.
Side Dishes
Pair your lemon pepper chicken tenders with crisp green salads, roasted vegetables, or creamy mashed potatoes to create a well-rounded meal. For a more casual feast, crispy fries or a coleslaw bring delightful texture contrasts and satisfy every craving.
Creative Ways to Present
For a crowd-pleasing appetizer, cut the tenders into bite-sized pieces and skewer them alongside lemon wedges. Serve with ramekins of the honey butter sauce for dipping. Alternatively, stack them over a bed of buttery garlic rice to turn this into a hearty, colorful entrée.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover tenders in an airtight container in the refrigerator. They will stay fresh for up to 3 days, making it easy to enjoy this dish even on busy days.
Freezing
If you want to save some for further down the line, freeze the cooked tenders on a tray first, then transfer to a freezer-safe bag. They’ll last for up to 2 months. Just keep the honey butter sauce separate until ready to serve for best texture.
Reheating
Reheat frozen or refrigerated chicken tenders in a preheated oven at 350°F for about 10 minutes to bring back that delightful crispiness. Warm the honey butter sauce gently on the stove or microwave before drizzling or dipping.
FAQs
Can I use chicken breasts instead of tenderloins?
Absolutely! You can slice chicken breasts into strips similar in size to tenders. Just keep in mind they might need a touch longer in the marinade and careful frying to ensure they stay juicy.
Is it possible to make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend that’s suitable for frying to keep the coating crispy and delicious.
How spicy is this recipe?
The heat is mild and balanced, thanks to a modest amount of hot sauce and pepper seasoning. If you prefer more spice, feel free to add extra hot sauce or a pinch of cayenne pepper.
Can I bake the chicken tenders instead of frying?
While frying delivers the best crispiness, you can bake the coated tenders at 400°F for about 15-20 minutes, flipping halfway through. They won’t be as crispy but still delicious.
What’s the best way to make the honey butter sauce ahead of time?
You can prepare the sauce earlier and store it at room temperature or in the fridge for up to 24 hours. Gently reheat before serving to bring back its creamy, saucy texture.
Final Thoughts
This Lemon Pepper Chicken Tenders with Honey Butter Sauce Recipe is a total game-changer when you want a quick, flavorful dinner that feels a little special. It’s perfect for impressing guests or treating yourself to something crunchy, tangy, and sweet all at once. Don’t wait—try making it tonight and watch how quickly it becomes a beloved favorite in your home.
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Lemon Pepper Chicken Tenders with Honey Butter Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 3 hours 25 minutes (including marinating)
- Yield: 4 to 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This Lemon Pepper Chicken Tenders recipe offers a flavorful twist on classic fried chicken tenders, featuring a zesty lemon pepper marinade and a sweet honey butter sauce. Marinated in buttermilk with lemon zest and spices, these crispy tenders are fried to golden perfection and coated in a tangy, garlicky glaze that’s perfect for dipping or tossing. Quick to prepare and delicious, this dish is ideal for a satisfying family meal or entertaining guests.
Ingredients
Chicken and Marinade
- 2 lbs chicken tenderloins (about 14 tenders)
- 1 cup whole buttermilk
- 1 tablespoon lemon pepper seasoning (divided)
- 1 tablespoon + 1 tablespoon lemon zest (divided)
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon hot sauce
- 2 teaspoons garlic powder (divided)
- 1 teaspoon smoked paprika (divided)
Flour Dredge
- 1 cup all-purpose flour (see notes for gluten-free options)
- 1 teaspoon lemon pepper seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
Frying
- Peanut or vegetable oil, for frying
Honey Butter Sauce
- 8 tablespoons (1 stick) unsalted butter, cut into cubes
- 1/2 cup pure honey
- 1 1/2 teaspoons lemon pepper seasoning
- 1 tablespoon lemon zest
- 1 heaping teaspoon minced garlic
Instructions
- Marinate Chicken: Pat the chicken tenderloins dry with paper towels to remove excess moisture.
- Combine Marinade Ingredients: In a bag or container, add the buttermilk, 1 tablespoon lemon pepper seasoning, 1 tablespoon lemon zest, lemon juice, hot sauce, 1 teaspoon garlic powder, and 1/2 teaspoon smoked paprika.
- Marinate: Add the chicken to the marinade mixture, massage to coat evenly, and refrigerate for at least 3 hours or overnight for best flavor and tenderness.
- Prepare Flour Dredge: In a shallow dish, combine the flour with the remaining 1 teaspoon lemon pepper seasoning, 1 teaspoon garlic powder, and 1/2 teaspoon smoked paprika. Whisk well to mix.
- Heat Oil: In a heavy-bottomed pot or deep pan, heat enough peanut or vegetable oil to reach 350-370°F, suitable for frying.
- Dredge Chicken: Remove chicken from marinade, coat each tender in the flour mixture, shaking off excess flour, and place them on a baking sheet ready for frying.
- Fry Chicken: Fry the chicken tenders in batches to avoid overcrowding, cooking each batch for 2-3 minutes until golden brown and crispy. Use a thermometer to ensure internal temperature reaches 165°F.
- Drain: Remove fried tenders and place them on a wire rack to drain excess oil and keep crispiness.
- Make Honey Butter Sauce: In a saucepan, melt the cubed unsalted butter over medium heat. Stir in the honey, 1 1/2 teaspoons lemon pepper seasoning, 1 tablespoon lemon zest, and minced garlic.
- Simmer Sauce: Bring the mixture to a slight boil while stirring to incorporate all flavors, then remove it from heat.
- Toss or Serve: Toss the fried chicken tenders in the honey butter sauce or serve the sauce on the side for dipping.
- Serve Immediately: Enjoy the lemon pepper chicken tenders hot for the best taste and texture.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend suitable for frying.
- Make sure oil temperature is maintained between 350-370°F to get crispy tenders without absorbing too much oil.
- Marinating the chicken overnight enhances the flavor and tenderness significantly.
- The honey butter sauce can be adjusted for sweetness or spice by varying honey and lemon pepper seasoning amounts.
- Use a wire rack rather than paper towels to keep the fried tenders crispy after frying.
