These lemon pepper chicken tenders are crispy, golden, coated in panko for an extra crunch and tossed in a buttery lemon pepper sauce that’s tangy, spicy, and just the right amount of sweet. They’re perfect for an easy dinner or a game day snack!

Why You’ll Love This Recipe

• Crispy and juicy: The panko coating delivers the ultimate crunch.

• Zesty, flavorful sauce: A buttery lemon pepper glaze with a sweet-spicy kick.

• Great for entertaining: Make-ahead friendly and always a crowd favorite.

• Customizable: Adjust the hot sauce and honey to control the spice and sweetness.

Ingredients

For the Chicken Marinade

• 500g chicken breast, cut into strips
• 1 tbsp vinegar
• 2 tsp soy sauce
• 2 tsp hot sauce (adjust to taste)
• 1 tsp salt
• 1 tsp black pepper
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp chili flakes

For the Coating

• 1 cup flour
• 1 egg
• 2 cups panko breadcrumbs

For the Lemon Pepper Sauce

• 50g unsalted butter
• 2 tsp chili flakes
• ½ tsp lemon zest
• 1 tbsp lemon juice
• 1 tbsp honey (add more if you prefer it sweeter)
• 1 tsp freshly ground black pepper (adjust to taste)
• Pinch of salt
• Optional: Add a little more hot sauce if you want extra heat.

Instructions

Marinate the Chicken

• In a bowl, mix chicken strips with vinegar, soy sauce, hot sauce, salt, pepper, paprika, garlic powder, and chili flakes.

• Let it marinate for at least 30 minutes, or overnight for best flavor.

Prepare the Coating

• Place flour, beaten egg, and panko crumbs in separate shallow dishes.

• Dredge each chicken strip in flour, then egg, then panko. Press the crumbs in well to coat evenly.

Fry the Chicken

• Heat oil in a deep pan over medium heat.

• Fry the chicken tenders in batches for 5–6 minutes or until golden brown and cooked through.

• Transfer to a wire rack or paper towel to drain excess oil.

Make the Lemon Pepper Sauce

• In a small saucepan, melt butter on low heat.

• Add chili flakes, lemon zest, lemon juice, honey, salt, and black pepper.

• Stir and cook for 1–2 minutes until slightly thickened.

Toss & Serve

• Drizzle or toss the fried chicken tenders with the warm lemon pepper sauce right before serving.

• Serve immediately for best texture and flavor.

Lemon pepper chicken tenders

crispy, golden chicken tenders are coated in panko for an extra crunch and tossed in a buttery lemon pepper sauce that’s tangy, spicy

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course Appetizer, Main Course, Side Dish

Cuisine American, Fusion

Servings 4

Calories 390 kcal

Ingredients

  

For the Chicken Marinade

• 500 g chicken breast cut into strips
• 1 tbsp vinegar
• 2 tsp soy sauce
• 2 tsp hot sauce adjust to taste
• 1 tsp salt
• 1 tsp black pepper
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp chili flakes

For the Coating

• 1 cup flour
• 1 egg
• 2 cups panko breadcrumbs

For the Lemon Pepper Sauce

• 50 g unsalted butter
• 2 tsp chili flakes
• ½ tsp lemon zest
• 1 tbsp lemon juice
• 1 tbsp honey add more if you prefer it sweeter
• 1 tsp freshly ground black pepper adjust to taste
• Pinch of salt

Instructions

 

• In a bowl, mix chicken strips with vinegar, soy sauce, hot sauce, salt, pepper, paprika, garlic powder, and chili flakes.
• Let it marinate for at least 30 minutes, or overnight for best flavor.
• Place flour, beaten egg, and panko crumbs in separate shallow dishes.
• Dredge each chicken strip in flour, then egg, then panko. Press the crumbs in well to coat evenly.
• Heat oil in a deep pan over medium heat.
• Fry the chicken tenders in batches for 5–6 minutes or until golden brown and cooked through.
• Transfer to a wire rack or paper towel to drain excess oil.
• In a small saucepan, melt butter on low heat.
• Add chili flakes, lemon zest, lemon juice, honey, salt, and black pepper.
• Stir and cook for 1–2 minutes until slightly thickened.
• Drizzle or toss the fried chicken tenders with the warm lemon pepper sauce right before serving.
• Serve immediately for best texture and flavor.

Keyword chicken tenders, crispy chicken, lemon pepper

Frequently Asked Questions (FAQ)

Q. Can I bake or air fry the chicken tenders?
Yes! To bake, preheat oven to 200°C and place coated chicken on a greased tray. Spray with oil and bake for 18–20 minutes, flipping halfway. For air frying, cook at 200°C for 12–15 minutes.

Q. How spicy is the lemon pepper sauce?
It has a mild to medium heat. You can increase or decrease the chili flakes or hot sauce depending on your spice preference.

Q. Can I prepare the tenders in advance?
You can marinate and coat the chicken ahead of time. Fry fresh for best texture, but reheating in the oven keeps them crispy too!

Q. What can I serve with these tenders?
They pair well with fries, coleslaw, or a simple green salad. You can also serve them inside wraps or sliders.