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.
