Description
This Lemon Pepper Chicken Tenders recipe features tender, juicy chicken marinated in a zesty lemon buttermilk mixture, coated in a flavorful seasoned flour, and fried to crispy perfection. Finished with a luscious honey butter sauce infused with lemon and garlic, these chicken tenders make a delightful appetizer or main dish that’s bursting with tangy, sweet, and savory flavors.
Ingredients
Scale
Chicken and 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 alternatives)
- 2 teaspoons lemon pepper seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
For 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. Place them in a large bag or container with the buttermilk, 1 tablespoon of lemon pepper seasoning, lemon zest, freshly squeezed lemon juice, hot sauce, 1 teaspoon garlic powder, and 1/2 teaspoon smoked paprika. Massage the marinade into the chicken to ensure even coating. Refrigerate and marinate for at least 3 hours or overnight for best flavor and tenderness.
- 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 the mixture well to evenly distribute the seasonings.
- Heat Oil: Pour enough peanut or vegetable oil into a heavy-bottomed pot to allow for deep frying, and heat it to 350-370°F (175-188°C). Use a thermometer to maintain consistent temperature for even frying.
- Dredge Chicken: Remove the chicken from the marinade one piece at a time and coat thoroughly in the flour mixture. Shake off any excess flour and place the coated tenders on a baking sheet ready for frying.
- Fry Chicken: Carefully place the chicken tenders in batches into the hot oil. Fry for about 2-3 minutes on each side or until golden brown and crispy. Use a thermometer to check that the internal temperature of the chicken reaches 165°F (74°C) to ensure they are fully cooked. Remove tenders and place on a wire rack to drain excess oil.
- 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, lemon zest, and minced garlic. Bring the mixture to a slight boil while stirring continuously, then remove from heat once combined and fragrant.
- Toss or Dip: Toss the fried chicken tenders gently in the honey butter sauce to coat or serve the sauce on the side for dipping. Serve immediately while hot and crispy for the best experience.
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend suitable for frying.
- Marinating the chicken overnight enhances flavor and tenderness significantly.
- Maintain oil temperature between 350-370°F for optimal frying results; too low will cause greasy tenders, too high may burn the coating.
- Use a thermometer to ensure chicken reaches an internal temperature of 165°F to guarantee safety and juiciness.
- Leftover tenders can be reheated in an oven at 350°F for 10 minutes to restore crispiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
