Lemon Pepper Chicken Tenders
Lemon Pepper Chicken Tenders are marinated in seasoned buttermilk, fried until golden and crisp, then coated in a rich honey butter sauce with lemon, garlic, and pepper for a bright, flavorful meal or appetizer.
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Servings: 4
Ingredients
For the Chicken Tenders
- 2 lbs chicken tenderloins about 14 tenders
- 1 cup whole buttermilk
- 1 tablespoon + 2 teaspoons lemon pepper seasoning divided
- 1 tablespoon lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon hot sauce
- 2 teaspoons garlic powder divided
- 1 teaspoon smoked paprika divided
- 1 cup all-purpose flour
- Peanut or vegetable oil for frying
For the 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
Prepare the Marinade
- Pat the chicken tenderloins dry with paper towels.
- Place the chicken in a large resealable plastic bag or a large container with a lid.
- Add the buttermilk, 1 tablespoon lemon pepper seasoning, lemon zest, lemon juice, hot sauce, 1 teaspoon garlic powder, and 1/2 teaspoon smoked paprika.
- Mix thoroughly to ensure all pieces of chicken are evenly coated.
- Seal or cover the container and refrigerate for at least 3 hours, or overnight for best results.
Prepare the Seasoned Flour
- In a shallow dish or pie plate, combine the flour with the remaining 2 teaspoons lemon pepper seasoning, 1 teaspoon garlic powder, and 1/2 teaspoon smoked paprika.
- Whisk until fully combined, then set aside.
Heat the Oil
- In a large heavy-bottomed pot or Dutch oven, heat the oil over medium-high heat until it reaches 350–370°F. For best accuracy, use a deep-fry thermometer.
Dredge the Chicken
- Line a baking sheet and set it aside.
- Remove one piece of chicken from the buttermilk marinade, allowing any excess to drip off.
- Coat the chicken thoroughly in the seasoned flour mixture, pressing the flour into all crevices to ensure even coverage.
- Shake off any excess flour and place the coated tender on the prepared baking sheet.
- Repeat until all chicken tenders are coated.
- Allow the coated chicken to rest on the baking sheet while the oil finishes heating.
Fry the Chicken
- Once the oil has reached the proper temperature, carefully add 4 to 5 chicken tenders at a time to avoid overcrowding.
- Fry for 2 to 3 minutes, or until golden brown and the internal temperature reaches at least 165°F.
- Transfer the fried chicken to a clean baking sheet fitted with a wire rack or lined with paper towels.
- Allow the oil to return to 350°F between batches, then repeat until all tenders are cooked.
Prepare the Honey Butter Sauce
- In a small saucepan, melt the butter over medium heat.
- Once melted, stir in the honey, lemon pepper seasoning, lemon zest, and minced garlic.
- Stir well and allow the mixture to come to a slight boil.
- Remove from the heat immediately.
Finish and Serve
- Place the fried chicken tenders in a large bowl.
- Pour the honey butter sauce over the tenders and toss gently to coat.
- Alternatively, serve the sauce on the side for dipping.
- Serve immediately.
Notes
To make this recipe gluten free, substitute the all-purpose flour with a certified gluten-free all-purpose flour blend that is suitable for frying. Also verify that the lemon pepper seasoning, hot sauce, and any other packaged ingredients are certified gluten free, as some blends may contain hidden gluten or anti-caking agents. Use clean oil and uncontaminated cookware if cross-contact is a concern.