Description
Easy Honey Lemon Pepper Chicken Tenders are a deliciously crispy and juicy meal featuring a sweet and tangy coating made with honey, lemon, and pepper. Marinated in a spiced milk mixture then fried to golden perfection and tossed in a flavorful honey butter sauce, these tenders are perfect for a quick family dinner or casual gathering.
Ingredients
Chicken and Marinade
- 4 boneless, skinless chicken breasts
- 1 cup milk
- 1 tablespoon lemon juice
- 1 tablespoon hot sauce (Frank’s Red Hot preferred)
- 1 tablespoon lemon pepper seasoning (divided)
- 2 teaspoons garlic powder (divided)
- 2 teaspoons paprika (divided)
Breading
- 2 large eggs, whisked
- 2 cups flour
- ½ teaspoon baking powder
- 1 teaspoon lemon pepper seasoning
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Vegetable oil, for frying (about 2 inches deep)
Honey Lemon Pepper Sauce
- ½ cup honey
- ½ cup butter
- 1 tablespoon lemon zest
- 1 teaspoon minced garlic
- 1½ teaspoons lemon pepper seasoning
Instructions
- Marinate the Chicken: Slice each chicken breast into four tenders. In a large bowl, combine the milk, lemon juice, 1 tablespoon lemon pepper seasoning, 1 teaspoon garlic powder, 1 teaspoon paprika, and hot sauce. Add the chicken tenders, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, up to 3 hours or overnight for maximum flavor infusion.
- Prepare Breading Stations: Set up two bowls: one with the beaten eggs, and the other with a mixture of flour, baking powder, 1 teaspoon lemon pepper seasoning, 1 teaspoon garlic powder, and 1 teaspoon paprika.
- Coat the Chicken: Remove chicken tenders from the marinade. First, dredge each piece in the flour mixture, then dip into the beaten eggs, and coat again in the flour mixture. Lightly shake off excess flour and place coated pieces on a baking sheet. Repeat until all tenders are prepared.
- Heat the Oil: In a large, deep pan, pour vegetable oil to a depth of about two inches. Heat oil over medium-high heat until it reaches 350°F (175°C).
- Fry the Chicken: Fry the chicken tenders in small batches for 5-7 minutes, turning occasionally, until golden brown and cooked through. Drain on paper towels and keep warm while preparing the sauce.
- Make the Honey Lemon Pepper Sauce: In a small saucepan over medium heat, melt the butter. Once melted, add the honey, lemon pepper seasoning, lemon zest, and minced garlic. Stir to combine and bring to a gentle boil. Remove from heat immediately.
- Coat and Serve: Place the fried chicken tenders in a large bowl. Pour the honey lemon pepper sauce over the tenders and toss gently to coat evenly. Alternatively, serve sauce on the side for dipping. Serve immediately and enjoy!
Notes
- Marinating the chicken for longer enhances flavor and tenderness, but 30 minutes is sufficient for a quick meal.
- If you don’t have lemon pepper seasoning, mix lemon zest with cracked black pepper and salt as a substitute.
- Use a thermometer to ensure oil stays at 350°F for optimal frying results.
- Excess oil can be drained by placing cooked tenders on a cooling rack over a baking sheet instead of paper towels.
- Leftovers are best reheated in an oven or air fryer to retain crispiness.
