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
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.