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
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
