Craving crispy, zesty chicken that delivers restaurant-quality taste at home? These lemon pepper chicken tenders combine fresh lemon zest and black pepper with a golden, crunchy coating that locks in moisture. The seasoned buttermilk marinade ensures juicy, flavorful bites, while panko breadcrumbs create that perfect crunch. Quick enough for weeknight dinners yet impressive enough for guests, these homemade tenders will become your new go-to recipe!
Table of Contents
- Why You’ll Love This Recipe
- What You’ll Need To Make This Recipe
- How To Make Lemon Pepper Chicken Tenders recipe
- Servings and Timing
- Storage/Reheating
- Variations
- FAQs
- Conclusion
Why You’ll Love This Recipe
These lemon pepper chicken tenders deliver restaurant-quality flavor with minimal effort. Here’s why they’re worth making:
✔ Perfect flavor balance : Bright lemon zest meets bold black pepper for an irresistible combination
✔ Crispy yet juicy : Panko coating creates the perfect crunch while buttermilk keeps the chicken tender
✔ Family-friendly : Appeals to both picky eaters and sophisticated palates
✔ Versatile : Serve as a main dish, in salads, or as appetizers with dipping sauces
✔ Quick preparation : Ready faster than delivery, perfect for busy weeknights
I’ve refined this recipe through countless test batches to ensure the seasoning is spot-on and the cooking method delivers consistent results. Trust me, once you master these homemade chicken tenders, you’ll never want to reach for the frozen variety again!
What You’ll Need To Make This Recipe
For the Chicken:
- 1½ pounds chicken breasts, cut into 1-inch strips
- 2 cups buttermilk
- 2 cloves garlic, minced
- 1 teaspoon salt
For the Breading:
- 2 cups all-purpose flour
- 2 cups panko breadcrumbs
- 2 tablespoons fresh lemon zest (from 2 lemons)
- 1 tablespoon freshly ground black pepper
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 2 teaspoons salt
