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When it comes to comfort food, few dishes can rival the appeal of crispy chicken tenders. The combination of tender, juicy chicken with a crunchy exterior and a burst of zesty flavor makes them a universally loved choice for diners of all ages. Among the myriad variations of chicken tenders, Crispy Lemon Pepper Chicken Tenders stand out due to their bright, citrusy flavor and satisfying crunch. Whether served as an appetizer, a main course, or a game day snack, these chicken tenders are sure to please everyone at the table.

Crispy Lemon Pepper Chicken Tenders

Discover the ultimate comfort food with crispy lemon pepper chicken tenders! This recipe features juicy, tender chicken enveloped in a crunchy, zesty coating that’s perfect for any occasion, from appetizers to game day snacks. Enjoy them alone or pair with your favorite sauces and sides like coleslaw or sweet potato fries. Learn tips for marinating, coating, and frying to achieve restaurant-quality crunch at home. Dive into this delicious culinary delight!
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Ingredients
  

1 lb chicken tenders

1 cup all-purpose flour

1 cup buttermilk

1 cup cornmeal

1 teaspoon lemon zest

2 teaspoons lemon pepper seasoning

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

½ teaspoon salt

½ teaspoon black pepper

Oil for frying (canola or vegetable oil)

Fresh parsley, finely chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Marinate the Chicken: In a bowl, pour the buttermilk over the chicken tenders. Cover and refrigerate for at least 30 minutes to marinate, or up to 2 hours for more flavor and tenderness.

    Prepare the Coating: In a large mixing bowl, combine the flour, cornmeal, lemon zest, lemon pepper seasoning, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix well to ensure even distribution of the spices.

      Set Up Your Dredging Station: Place the seasoned flour mixture in a shallow dish. Remove the marinated chicken from the refrigerator. Take each chicken tender out of the buttermilk, letting any excess drip off, and dredge it in the flour mixture, pressing lightly to adhere. Shake off any excess coating.

        Heat the Oil: In a large skillet or frying pan, pour in enough oil to cover the bottom with about ¼ inch of oil. Heat over medium-high heat until hot (approximately 350°F/175°C). You can test the temperature by dropping in a small amount of the flour mixture; if it sizzles and bubbles, the oil is ready.

          Fry the Chicken: Working in batches, carefully add the coated chicken tenders to the hot oil. Avoid overcrowding the pan, as this can lower the oil temperature. Fry for about 5-7 minutes on each side or until golden brown and crispy. Use tongs to carefully flip the tenders halfway through for even cooking.

            Drain and Serve: Once cooked, transfer the chicken tenders to a plate lined with paper towels to drain excess oil. Repeat with remaining chicken tenders.

              Garnish and Enjoy: Sprinkle the hot chicken tenders with extra lemon pepper seasoning and chopped parsley for garnish. Serve with lemon wedges on the side for an added burst of fresh citrus flavor.

                Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 45 minutes | Servings: 4