Lemon Pepper Chicken Tenders is a delicious appetizer where lemony zesty chicken is coated with a crunchy coating and topped with a creamy citrusy sauce. It comes together in under 40 minutes using a few simple ingredients. Make it in an air fryer using my easy recipe.
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About Lemon Pepper Chicken Tenders
Lemon Pepper Chicken Tenders is a great appetizer recipe that comes together in under 30 minutes using a few simple ingredients.
Chicken tenders are coated with a zesty breadcrumbs coating and air fried until they are crispy and crunchy. They are then topped with a creamy citrusy topping.
You can also serve this dish as a main course with your favorite sides such as salad, wedges, potato mash, grilled veggies, etc.
This recipe can be easily doubled or tripled as per your requirement. Make sure to air fry the chicken in batches.
Here are some more air fryer recipes that you must try at home
- Crispy Air Fryer Buffalo Tofu Bites
- Frozen Spring Rolls In An Air Fryer
- Air Fryer Wings
- Cajun Chicken Wings
Ingredients
For The Crispy Chicken
Chicken – Chicken tenders (chicken tenderloins) are little strips of meat that are attached to the underside of the chicken breasts. They are very tender and moist when cooked properly. You will find them in the meat section of your grocery store.
Lemon Pepper Seasoning – It is a seasoning made using dried lemon zest, black pepper, and salt. You will find it in any grocery store or supermarket. It is also available on some online portals like Amazon.
Breadcrumbs – I like to use Panko bread crumbs but you can regular ones too.
Others – You will also need eggs, all-purpose flour, and cooking oil (or oil spray).
For The Sauce
To make the sauce, you will need salted butter, all-purpose flour, chicken stock (chicken broth), freshly squeezed lemon juice, cajun seasoning (or Italian seasoning), ground paprika, and red pepper flakes.
For The Garnish
Garnish the crispy tenders with fresh parsley for a refreshing taste and a pop of green.
How To Make Lemon Pepper Chicken Tenders
Coat The Chicken
Rinse 2 lb (1 kg) of chicken tenders and drain them well.
Pat them dry using paper towels.
Add the chicken tenders to a mixing bowl along with 1 tablespoon of lemon pepper season and mix well.
Tip – Add ¼ teaspoon of baking soda at this stage to make the tenders extra soft and juicy.
Set up a breading station with 3 shallow bowls.
Add
- ½ cup of all-purpose flour
- 1 cup panko bread crumbs,
- 2 beaten eggs
each into its own bowl.
Pick one tender and dredge it with the flour. Then dip it into the egg mixture, coating well and letting excess drip off. Coat generously with panko.
Repeat this process once more.
Coat all the chicken tenders in the same manner and arrange on a plate.
Air Fry The Chicken
Arrange the ready chicken tenders in the basket of the air fryer in a single layer.
Note – Fry in batches if they don’t fit in one go.
Brush or spray with oil generously.
Air fry at 360°F (180°C) for 10 minutes.
Flip and air fry for another 10 minutes or until golden brown.
Transfer the tenders to a serving platter and cover them with aluminum foil to keep them warm.
Make The Sauce
While the chicken tenders are frying, make the sauce.
Add 2 tablespoon salted butter to a pan and melt it over medium heat.
Add 2 tablespoon all-purpose to the pan and cook for a minute, stirring continuously, until it turns light brown in color.
Switch off the heat.
Whisk in 1 cup of chicken stock and 2 tablespoon freshly squeezed lemon juice.
Switch on the heat to medium and cook for a minute until the sauce thickens, stirring frequently.
Add
- 1 teaspoon cajun seasoning (or Italian seasoning)
- ½ teaspoon ground paprika
- ½ teaspoon red pepper flakes
and cook for another minute.
Add more stock if the sauce looks thick. It should be of pourable consistency.
Check for salt and pepper and add more if needed.
Pour the sauce over the crispy chicken tenders and serve immediately.
Frequently Asked Questions
Yes, sure. You can use boneless skinless chicken breasts or chicken thighs cut into thin strips to make this recipe.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Coat the chicken tenders and arrange them on a baking sheet in a single layer leaving a little space between them.
Brush or spray with oil generously.
Bake the chicken tenders for 15-20 minutes, or until they are golden brown and cooked through.
Top them with the sauce and serve.
Crumb coat the chicken tenders.
In a large skillet or Dutch oven, heat about 1 inch of light olive oil over medium-high heat until it reaches 350°F (175°C).
Working in batches, fry the tenders for 3-4 minutes per side, or until they’re golden brown and cooked through. Use tongs to turn them over halfway through cooking.
Once the chicken tenders are cooked, transfer them to a paper towel-lined plate to drain any excess oil.
Top them with the sauce and serve.
The most reliable way to determine if chicken tenders are fully cooked is to use a meat thermometer to check the internal temperature. The FDA recommends that chicken should be cooked to an internal temperature of at least 165°F (74°C). Insert the thermometer into the thickest part of the chicken tender and make sure it reaches at least 165°F.
If you don’t have a meat thermometer, you can also check the color of the chicken. Fully cooked chicken should have a white, opaque color throughout. If the chicken is still pink or translucent in the middle, it needs more time to cook.
Replace breadcrumbs with gluten-free crumbs and all-purpose flour with gluten-free flour.
Serving Suggestions
You can serve these crispy chicken tenders as an appetizer.
They can also be served as a main course with your favorite sides such as salads, wedges, fries, potato mash, tater tots, or grilled or roasted veggies like green beans, broccoli, sweet potatoes, mushrooms, etc.
You can also use leftover chicken tenders to make sloppy joes, sandwiches, salads, or wraps.
Storage Suggestions
These lemon pepper chicken tenders can be stored in an air-tight container for about 2-3 days, in the refrigerator.
Reheat in an air fryer for a few minutes to heat again. Pour sauce and serve.
This is also a great dish to freeze and save for later. Wrap the chicken tenders tightly in plastic wrap or aluminum foil, then place them in an airtight container or a freezer bag. Frozen chicken tenders will last for up to 2-3 months in the freezer.
When you’re ready to eat, reheat them in the oven or microwave.
To reheat in the oven, preheat the oven to 350°F (175°C) and place the chicken tenders on a baking sheet. Bake for 10-15 minutes, or until they’re heated through.
To reheat in the microwave, place the chicken tenders on a microwave-safe plate and microwave on high for 1-2 minutes, or until they’re heated through.
Once the chicken tenders are reheated, serve them hot and topped with the sauce.
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Recipe Card
Air Fryer Lemon Pepper Chicken Tenders Recipe
Ingredients
For The Tenders
- 2 pounds chicken tenders (1 kg)
- 1 tablespoon lemon pepper seasoning
- 2 large eggs (beaten)
- 1 cup panko bread crumbs (or regular breadcrumbs)
- ½ cup all-purpose flour
- cooking oil or oil spray (as required)
For The Sauce
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 1 cup chicken stock (chicken broth)
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon cajun seasoning (or Italian seasoning)
- ½ teaspoon ground paprika
- ½ teaspoon red pepper flakes
For Garnishing
- 3 tablespoons chopped fresh parsley
Instructions
Coat The Chicken
- Rinse chicken tenders and drain them well.
- Pat them dry using paper towels.
- Add the chicken tenders to a mixing bowl along with lemon pepper season and mix well.
- Tip – Add ¼ teaspoon of baking soda at this stage to make the tenders extra soft and juicy.
- Set up a breading station with 3 shallow bowls. Add all-purpose flour, breadcrumbs, and eggs each into its own bowl.
- Pick one tender and dredge it with the flour. Then dip it into the egg mixture, coating well and letting excess drip off. Coat generously with panko.
- Repeat this process once more.
- Coat all the chicken tenders in the same manner and arrange them on a plate.
Air Fry The Chicken
- Arrange the ready chicken tenders in the basket of the air fryer in a single layer.
- Note – Fry in batches if they don’t fit in one go.
- Brush or spray with oil generously.
- Air fry at 360℉ (180℃) for 10 minutes.
- Flip and air fry for another 10 minutes or until golden brown.
- Transfer the tenders to a serving platter and cover them with aluminum foil to keep them warm.
Make The Sauce
- While the chicken tenders are frying, make the sauce.
- Add butter to a pan and melt it over medium heat.
- Add all-purpose to the pan and cook for a minute, stirring continuously, until it turns light brown in color.
- Switch off the heat.
- Whisk in chicken stock and lemon juice.
- Switch on the heat to medium and cook for a minute until the sauce thickens, stirring frequently.
- Add cajun seasoning, paprika, and red pepper flakes, and cook for another minute.
- Add more stock if the sauce looks thick. It should be of pourable consistency.
- Check for salt and pepper and add more if needed.
- Pour the sauce over the crispy chicken tenders and serve immediately.
Did you make this recipe? Let me know!