These homemade Lemon Pepper Chicken Tenders are bursting with bright, zesty lemon flavor and a peppery kick. Marinated in seasoned buttermilk for tenderness, then fried to crispy perfection, they’re served with a dreamy honey butter sauce for dipping.
Why You’ll Love This Recipe
- Zesty & crispy – Bold lemon pepper flavor and perfect golden crust.
- Tender inside – Buttermilk marinade ensures juicy, flavorful chicken.
- Sweet & savory dip – Honey butter sauce elevates every bite.
- Great for any occasion – Ideal for parties, family dinners, or game day.
- Crowd-pleaser – Loved by kids and adults alike.
Ingredients
For the Chicken Tenders:
- 2 lbs chicken tenderloins (about 14 tenders)
- 1 cup whole buttermilk
- 1 tablespoon lemon pepper seasoning
- 1 tablespoon lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon hot sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 cup all-purpose flour
- Peanut or vegetable oil, for frying
For the Honey Butter Sauce:
- 8 tablespoons (1 stick) unsalted butter, cubed
- 1/2 cup pure honey
- 1 1/2 teaspoons lemon pepper seasoning
- 1 tablespoon lemon zest
- 1 teaspoon minced garlic
Directions
Marinate the Chicken:
- Pat the chicken tenderloins dry with paper towels.
- In a large resealable plastic bag or container, combine the buttermilk, lemon pepper seasoning, lemon zest, lemon juice, hot sauce, garlic powder, and smoked paprika.
- Add the chicken tenders, ensuring they are fully submerged in the marinade. Seal and refrigerate for at least 3 hours or overnight for best results.
Prepare the Flour Dredge:
- In a shallow dish, mix the all-purpose flour with 2 teaspoons of lemon pepper seasoning, 1 teaspoon of garlic powder, and 1/2 teaspoon of smoked paprika.
Fry the Chicken:
- Heat peanut or vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat to 350–370°F (175–190°C).
- Remove the chicken tenders from the marinade, allowing excess to drip off. Dredge each tender in the seasoned flour, coating thoroughly.
- Carefully place the coated tenders into the hot oil, frying in batches to avoid overcrowding. Fry each batch for 4–5 minutes, turning occasionally, until golden brown and cooked through.
- Transfer the fried tenders to a wire rack set over a baking sheet to drain excess oil.
Prepare the Honey Butter Sauce:
- In a saucepan over medium heat, melt the unsalted butter.
- Stir in the honey, lemon pepper seasoning, lemon zest, and minced garlic. Cook for 1–2 minutes until well combined and heated through.
- Remove from heat and transfer to a serving bowl.
Serve:
- Serve the warm chicken tenders alongside the honey butter sauce for dipping. Enjoy!
Servings and Timing
Prep Time: 3 hours 15 minutes (including marinating)
Cooking Time: 20 minutes
Total Time: 3 hours 35 minutes
Kcal: Approximately 350 kcal per serving
Servings: 4 servings
Variations
- Oven-Baked: Bake at 425°F for 20-25 minutes, flipping halfway.
- Air Fryer: Cook at 390°F for 10-12 minutes, spraying lightly with oil.
- Spicy Kick: Add cayenne pepper to the flour mix.
- Garlic Herb: Mix in dried herbs like parsley or thyme.
- Lemon Twist: Serve with lemon wedges for extra zing.
Storage/Reheating
- Refrigerate: Store in an airtight container for up to 3 days.
- Reheat: Reheat in an oven at 350°F for 10 minutes or in an air fryer.
- Freezing: Freeze cooked tenders in a single layer. Reheat from frozen at 375°F until crispy.
FAQs
Can I use chicken breasts instead of tenderloins?
Yes, just slice them into strips for even cooking.
Can I skip the marinade time?
Marinating is key for flavor and tenderness but 1 hour is a minimum.
What oil is best for frying?
Peanut oil gives a great flavor, but vegetable or canola oil works too.
Can I make these gluten-free?
Yes, use a gluten-free flour blend for dredging.
How do I know the oil is hot enough?
Use a thermometer or test with a small piece of bread—it should sizzle immediately.
Can I use bottled lemon juice?
Fresh lemon juice and zest deliver the best flavor, but bottled can be used in a pinch.
Is the honey butter sauce optional?
Yes, but it complements the lemon pepper perfectly.
How do I keep the crust crispy?
Drain on a wire rack instead of paper towels.
Can I use pre-seasoned flour?
Yes, adjust the added seasonings accordingly.
Can I serve these cold?
They’re best hot and crispy but also great chilled for picnics.
Conclusion
These Lemon Pepper Chicken Tenders combine zesty citrus flavor, crispy fried goodness, and a sweet-savory honey butter dip to create a crave-worthy meal. Perfect for sharing or devouring solo, they’re bound to be a hit at any table.
Print
Lemon Pepper Chicken Tenders
- Total Time: 3 hours 45 minutes
- Yield: 14 tenders 1x
Description
Crispy lemon pepper chicken tenders fried to golden perfection, served with lemon slices and creamy dipping sauce—irresistible!
Ingredients
For the Chicken Tenders:
2 lbs chicken tenderloins (about 14 tenders)
1 cup whole buttermilk
1 tbsp + 2 tsp lemon pepper seasoning, divided
1 tbsp lemon zest
1 tbsp fresh lemon juice
1 tsp hot sauce
2 tsp garlic powder, divided
1 tsp smoked paprika, divided
1 cup all-purpose flour
Peanut or vegetable oil, for frying
For the Honey Butter Sauce:
8 tbsp (1 stick) unsalted butter, cubed
½ cup honey
1½ tsp lemon pepper seasoning
1 tbsp lemon zest
1 heaping tsp minced garlic
Instructions
Marinate the Chicken:
Pat chicken dry.
In a large resealable bag or container, combine chicken, buttermilk, 1 tbsp lemon pepper, lemon zest, lemon juice, hot sauce, 1 tsp garlic powder, and ½ tsp smoked paprika.
Mix to coat evenly. Refrigerate for at least 3 hours or overnight.
Prepare the Dredge:
In a shallow dish, combine flour, 2 tsp lemon pepper seasoning, 1 tsp garlic powder, and ½ tsp smoked paprika.
Fry the Chicken:
Heat oil in a heavy-bottomed pot to 350–370°F (175–188°C).
Remove chicken from marinade and let excess drip off.
Dredge in seasoned flour, pressing to coat.
Fry in batches for 6–8 minutes until golden brown and cooked through.
Transfer to a wire rack to drain.
Make the Honey Butter Sauce:
In a small saucepan, melt butter over medium heat.
Add honey, lemon pepper seasoning, lemon zest, and garlic.
Stir and cook 1–2 minutes until well blended.
Serve:
Serve chicken tenders warm, with honey butter sauce on the side or drizzled on top.
- Prep Time: 3 hours 15 minutes (includes marinating)
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
