If you’ve been searching for a dish that’s bursting with bright, zesty flavor and delivers a perfect crispy crunch, the Lemon Pepper Chicken Tenders Recipe is here to steal the show. This recipe brings together tender chicken, marinated in a tangy lemon and buttermilk bath, dredged in a flavorful flour mix, fried to golden perfection, and then tossed in a luscious honey butter sauce loaded with garlic and lemon goodness. It’s the kind of meal that turns simple chicken tenders into a gourmet experience, perfect for a family dinner or impressing friends at your next get-together.

Lemon Pepper Chicken Tenders Recipe - Recipe Image

Ingredients You’ll Need

Gathering these ingredients is almost like assembling a flavor dream team — each component is simple yet vital, contributing to the perfect balance of tang, spice, and sweetness that defines this dish.

Chicken tenderloins (2 lbs): The star protein — tender, quick-cooking, and perfect for soaking up all the marinade flavors.
Whole buttermilk (1 cup): Adds richness and helps tenderize the chicken, creating that melt-in-your-mouth texture.
Lemon pepper seasoning (4 1/2 teaspoons total): This seasoning is the heart of the dish, imbuing the tenders with vibrant citrus notes and a peppery kick.
Lemon zest (2 tablespoons): Fresh zest intensifies the lemon flavor far beyond just the juice.
Freshly squeezed lemon juice (1 tablespoon): Adds a bright, acidic punch that balances the richness.
Hot sauce (1 teaspoon): Just enough heat to elevate without overpowering, giving depth to the marinade.
Garlic powder (2 teaspoons): Infuses savory warmth throughout.
Smoked paprika (1 teaspoon): Provides subtle smokiness and a hint of earthiness for complexity.
All-purpose flour (1 cup): Creates a crispy coating; gluten-free alternatives can work here if needed.
Peanut or vegetable oil: For frying, choose one with a high smoke point to achieve that perfect crisp.
Unsalted butter (8 tablespoons / 1 stick): The base for the honey butter sauce, making it rich and velvety.
Pure honey (1/2 cup): Adds natural sweetness that beautifully complements the lemon and pepper flavors.
Minced garlic (1 heaping teaspoon): Fresh garlic amps up the sauce’s aroma and taste.

How to Make Lemon Pepper Chicken Tenders Recipe

Step 1: Marinate the Chicken

Start by patting the chicken tenders dry to ensure the marinade adheres properly. Combine the buttermilk, lemon pepper, fresh lemon zest, lemon juice, hot sauce, garlic powder, and smoked paprika in a bag or container. Add the chicken, seal it up, and give it a good massage to coat each tender. Let the chicken soak in this tangy, flavorful bath for at least 3 hours or ideally overnight — this step guarantees juicy, tender meat and brings all those beautiful flavors deep inside.

Step 2: Prepare the Flour Dredge

While the chicken is marinating, mix the remaining lemon pepper seasoning, garlic powder, smoked paprika, and all-purpose flour in a shallow dish. Whisk everything together so the flavors are evenly distributed through the flour. This mixture will create the magical golden crust you’re looking for.

Step 3: Heat the Oil

Get your frying setup ready by heating oil in a heavy-bottomed pot to between 350 and 370 degrees Fahrenheit. Using a thermometer here is super helpful for reaching the perfect frying temperature — this is key for crispy, not greasy, chicken tenders.

Step 4: Dredge the Chicken

Take each tender out of the marinade, letting any excess drip off, then give it a thorough coating in the flour mixture. Shake off any extra flour and place the coated tenders on a baking sheet, ready for frying.

Step 5: Fry the Chicken

Carefully add the tenders to the hot oil in small batches, keeping the temperature steady. Fry each batch for 2 to 3 minutes or until the tenders turn a gorgeous golden brown and reach an internal temperature of 165 degrees Fahrenheit. Using a wire rack to drain the fried chicken will keep the tenders crispy and prevent sogginess from excess oil.

Step 6: Make the Honey Butter Sauce

While frying, melt the butter in a saucepan over medium heat. Stir in the honey, lemon pepper seasoning, fresh lemon zest, and minced garlic. Bring everything to a gentle boil, letting the sauce meld together beautifully, then remove from the heat. This sauce will bring a perfect harmony of sweet, tangy, and savory elements when paired with your crispy tenders.

Step 7: Toss or Dip

For maximum flavor, toss the fried chicken tenders in the warm honey butter sauce until evenly coated. Alternatively, serve the sauce on the side for dipping. Either way, serve immediately to enjoy the contrast of the crispy coating and the glossy, aromatic sauce at its peak.

How to Serve Lemon Pepper Chicken Tenders Recipe

Garnishes

Fresh garnishes can elevate your presentation and taste. Consider sprinkling extra lemon zest or freshly cracked black pepper over the tenders for an added pop of color and flavor. A handful of finely chopped parsley can also brighten things up with a hint of herbaceous freshness.

Side Dishes

Lemon pepper chicken tenders pair beautifully with a variety of sides. Crisp green salads or roasted vegetables add color and balance, while creamy mashed potatoes or buttery rice create a comforting base. For a casual vibe, serve with crisp fries or sweet potato wedges; the flavors play nicely together.

Creative Ways to Present

Toss these tenders into a wrap with crunchy slaw and a drizzle of ranch for a handheld treat. Or, serve as part of a shareable platter with assorted dipping sauces and fresh vegetable sticks—perfect for game nights or casual get-togethers. The versatility of the Lemon Pepper Chicken Tenders Recipe makes it adaptable for any occasion.

Make Ahead and Storage

Storing Leftovers

Leftover chicken tenders can be stored in an airtight container in the refrigerator for up to 3 days. To keep them crispy, place a paper towel in the container to absorb moisture.

Freezing

This dish freezes well if you want to save some for later. Arrange the cooked tenders in a single layer on a baking sheet, freeze until firm, then transfer to freezer bags. They’ll keep nicely for up to 2 months.

Reheating

For the best texture, reheat frozen or refrigerated tenders in an oven or air fryer at 350 degrees Fahrenheit until warmed through and crispy again. Avoid microwaving if possible, as this can cause the coating to become soggy.

FAQs

Can I make this recipe gluten-free?

Absolutely! Simply substitute the all-purpose flour with a gluten-free flour blend suitable for frying. Make sure the blend you choose fries up crispy to keep the best texture for the chicken tenders.

Is buttermilk necessary in the marinade?

While buttermilk is traditional and helps tenderize the meat wonderfully, you can substitute with plain yogurt or milk mixed with a splash of lemon juice or vinegar for a similar effect.

How spicy is the Lemon Pepper Chicken Tenders Recipe?

The recipe has a mild heat level thanks to the lemon pepper seasoning and a hint of hot sauce. If you prefer more spice, feel free to increase the hot sauce or add cayenne pepper to the flour dredge.

Can I bake the chicken tenders instead of frying?

Yes, you can bake them at 425 degrees Fahrenheit for about 20-25 minutes until crispy and cooked through. Using a wire rack on a baking sheet helps keep them crispy in the oven.

What is the best way to serve the honey butter sauce?

The sauce is delicious whether tossed with the tenders or served alongside as a dip. Tossing it coats every bite, but dipping lets each person control how much flavor they want. Both are fantastic!

Final Thoughts

I can’t recommend the Lemon Pepper Chicken Tenders Recipe enough—it’s a true crowd-pleaser with its bright, savory, and sweet flavors wrapped around juicy chicken and a crispy coating. Whether you’re cooking for your family or entertaining guests, this recipe is guaranteed to bring smiles and a few “wow” moments at the table. Give it a try and watch it quickly become a new favorite!

Lemon Pepper Chicken Tenders Recipe

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4 from 212 reviews

Author: admin
Total Time: 3 hours 25 minutes
Yield: 4 servings 1x

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Description

This Lemon Pepper Chicken Tenders recipe features tender chicken marinated in a zesty blend of buttermilk, lemon, and spices, then coated in seasoned flour and fried to a golden crisp. Finished with a luscious honey butter sauce infused with lemon and garlic, it’s a perfect balance of tangy, savory, and sweet flavors for an irresistible meal.

Ingredients

Scale

Chicken and Marinade

2 lbs chicken tenderloins (about 14 tenders)
1 cup whole buttermilk
1 tablespoon lemon pepper seasoning (divided)
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
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

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Instructions

Marinate Chicken: Pat the chicken tenderloins dry with paper towels. Place them in a sealed bag or container and add the buttermilk, 1 tablespoon lemon pepper seasoning, 1 tablespoon lemon zest, freshly squeezed lemon juice, hot sauce, 1 teaspoon garlic powder, and 1/2 teaspoon smoked paprika. Massage the mixture to coat the chicken evenly. Refrigerate and marinate for at least 3 hours or preferably overnight to develop flavor and tenderize.
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 ingredients thoroughly to mix the spices evenly into the flour.
Heat Oil: Pour peanut or vegetable oil into a heavy-bottomed pot to a depth suitable for frying the tenders and heat the oil to 350-370°F (175-188°C), using a thermometer to ensure accurate temperature for crispy frying without excess oil absorption.
Dredge Chicken: Remove chicken pieces from the marinade one at a time, allowing excess liquid to drip off. Coat each tender thoroughly in the seasoned flour mixture, shaking off any excess flour. Place coated tenders on a baking sheet while preparing to fry to avoid clumping.
Fry Chicken: Fry chicken tenders in batches to avoid overcrowding the pot. Cook each batch for 2-3 minutes or until the coating is golden brown and crispy. Use a food thermometer to check that the internal temperature of the chicken reaches 165°F (74°C) to ensure safe consumption. Remove cooked tenders and place them on a wire rack to drain any excess oil and maintain crispiness.
Make Honey Butter Sauce: In a saucepan, melt the cubed unsalted butter over medium heat. Once melted, stir in the honey, 1 1/2 teaspoons lemon pepper seasoning, 1 tablespoon lemon zest, and minced garlic. Bring the mixture to a slight boil, then immediately remove from heat to prevent burning and preserve flavors.
Toss or Serve: Toss the fried chicken tenders gently in the warm honey butter sauce for an even coating or serve the sauce on the side as a dipping sauce. Serve immediately for the best taste and texture.

Notes

For gluten-free option, substitute all-purpose flour with a gluten-free flour blend suitable for frying.
Marinating overnight enhances tenderness and flavor but 3 hours is sufficient if short on time.
Use a thermometer to monitor oil temperature precisely to avoid greasy or undercooked tenders.
Leftover sauce can be refrigerated and gently reheated; stir well before serving.
Peanut oil is preferred for frying due to its high smoke point and neutral flavor, but vegetable oil works well too.

Prep Time: 10 minutes (plus 3 hours to overnight marinating)
Cook Time: 15 minutes
Category: Main Course
Method: Frying
Cuisine: American