Lemon Pepper Chicken Tenders
Juicy, flavorful chicken tenders with a zesty lemon kick and a light, crispy coating. This recipe balances bright citrus, peppery aroma, and a touch of crunch, making it perfect for weeknights or weekend gatherings. Easy to prep, naturally adaptable, and family-friendly.
Ingredients
- 1 lb chicken tenders
- 1 tbsp olive oil
- 1 medium lemon, zest and juice
- 1 tsp lemon pepper seasoning
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 cup breadcrumbs
- 1 egg, beaten
Instructions
- Pat the chicken tenders dry with paper towels and set aside. A dry surface helps the coating stick and prevents steaming in the pan.
- In a shallow bowl, whisk together the beaten egg and a splash of lemon juice to create a simple dipping mixture.
- In another shallow dish, mix breadcrumbs with lemon zest, lemon pepper, garlic powder, paprika, and salt. These seasonings build a bright, peppery crust.
- Dip each tender first into the egg mixture, letting excess drip off, then roll or press into the breadcrumb mixture until evenly coated.
- Heat olive oil in a large skillet over medium heat. Once shimmering, add the coated tenders in a single layer. Cook without crowding to ensure crisp crust.
- Cook for 3–4 minutes per side, until the coating is golden brown and the chicken reaches an internal temperature of 165°F (74°C). If needed, finish in a 375°F (190°C) oven for 3–5 minutes to ensure doneness without overcooking.
- Remove to a plate lined with paper towels briefly to rest. Drizzle with a little lemon juice for extra brightness or serve with lemon wedges on the side.
- Taste and adjust seasoning with a pinch more salt or a squeeze of fresh lemon if desired. Serve warm as a main with a side of greens, potatoes, or a light pasta, or cut into strips for wraps and salads.