Description
This Lemon Pepper Chicken Tenders recipe features tender, juicy chicken tenders marinated in a zesty blend of buttermilk, lemon juice, and spices, then coated in a flavorful seasoned flour and fried until crispy. Finished with a luscious honey butter sauce infused with lemon pepper and garlic, this dish delivers a perfect balance of tangy, sweet, and savory flavors making it an irresistible appetizer or main course.
Ingredients
Scale
Chicken Marinade
- 2 lbs chicken tenderloins (about 14 tenders)
- 1 cup whole buttermilk
- 1 tablespoon lemon pepper seasoning
- 1 tablespoon lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon hot sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
Flour Dredge
- 1 cup all-purpose flour (see notes for gluten-free needs)
- 2 teaspoons 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 tenders dry with paper towels. Place them into a resealable bag or container and add the buttermilk, 1 tablespoon lemon pepper seasoning, lemon zest, freshly squeezed lemon juice, hot sauce, 1 teaspoon garlic powder, and 1/2 teaspoon smoked paprika. Seal the container and massage the ingredients together to coat the chicken evenly. Refrigerate and marinate for at least 3 hours or ideally overnight to infuse flavor and tenderize the chicken.
- Prepare Flour Dredge: In a shallow dish, combine the all-purpose flour with the remaining 2 teaspoons lemon pepper seasoning, 1 teaspoon garlic powder, and 1/2 teaspoon smoked paprika. Whisk thoroughly to mix the spices evenly into the flour, creating a flavorful coating for the chicken.
- Heat Oil: Pour peanut or vegetable oil into a heavy-bottomed pot or deep skillet to a depth of about 2 inches. Heat the oil to a temperature between 350°F and 370°F, using a deep-fry thermometer to monitor the heat for optimal frying results.
- Dredge Chicken: Remove each chicken tender from the marinade and coat it thoroughly in the seasoned flour mixture, shaking off any excess flour. Place the coated tenders on a baking sheet or plate while preparing to fry.
- Fry Chicken: Carefully add the chicken tenders to the hot oil in batches, avoiding overcrowding. Fry each batch for 2-3 minutes or until the coating is golden brown and crispy. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F for safe consumption. After frying, transfer the tenders to a wire rack to drain excess oil and stay crisp.
- Make Honey Butter Sauce: In a small saucepan, melt the cubed unsalted butter over medium heat. Stir in the honey, lemon pepper seasoning, lemon zest, and minced garlic. Bring the mixture to a gentle boil, then immediately remove from heat to preserve the vibrant flavors.
- Toss or Dip: Toss the freshly fried chicken tenders in the honey butter sauce to coat evenly or serve the sauce alongside as a dipping option. This step enhances the tenders with a glossy, flavorful finish.
- Serve: Serve the lemon pepper chicken tenders immediately while hot and crispy for the best texture and taste experience.
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend suitable for frying.
- Ensure oil temperature remains steady during frying to achieve a crispy and not greasy crust.
- Marinating the chicken overnight maximizes tenderness and flavor penetration.
- Use fresh lemon zest and lemon juice for the brightest citrus flavor.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat in an oven or air fryer to restore crispiness.
