Easy Honey Lemon Pepper Chicken Tenders

These Easy Honey Lemon Pepper Chicken Tenders are a deliciously crispy and flavorful dish, with a sweet and tangy honey lemon pepper sauce that’s sure to please your taste buds. Perfect for a quick dinner or as an appetizer for your next gathering, these tenders are coated in a mouthwatering seasoning blend and fried to golden perfection.

Why You’ll Love This Recipe

The combination of honey, lemon, and pepper creates a delightful balance of sweet and tangy flavors that perfectly complement the crispy chicken tenders. The batter adds a nice crunch, while the sauce gives the chicken a luscious, flavorful coating. With minimal prep and cook time, this dish is perfect for busy weeknights or when you want to impress guests with a simple, tasty meal. Plus, it’s a hit with both kids and adults!

Ingredients

For the Chicken Tenders:

• 4 boneless, skinless chicken breasts

• 1 cup milk

• 1 tablespoon lemon juice

• 1 tablespoon hot sauce (Frank’s Red Hot preferred)

• 2 large eggs, whisked

• 2 cups flour

• 1 tablespoon plus 2 teaspoons lemon pepper, divided

• 2 teaspoons garlic powder, divided

• 2 teaspoons paprika, divided

• ½ teaspoon baking powder

• Vegetable oil, for frying

For the Honey Lemon Pepper Sauce:

• ½ cup honey

• ½ cup butter

• 1 tablespoon lemon zest

• 1 teaspoon minced garlic

• 1 ½ teaspoons lemon pepper seasoning

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Marinate the Chicken

1. Slice the chicken breasts into 4 tenders each. In a bowl, mix the milk, lemon juice, 1 tablespoon of lemon pepper seasoning, 1 teaspoon garlic powder, 1 teaspoon paprika, and hot sauce. Add the chicken tenders to the bowl, ensuring they are fully coated.

2. Cover the bowl and refrigerate for 30 minutes to 3 hours (or overnight for extra flavor).

2. Prepare the Coating

1. In one bowl, whisk the eggs. In a second bowl, mix the flour with the remaining 2 teaspoons lemon pepper, 1 teaspoon garlic powder, 1 teaspoon paprika, and baking powder.

2. Take each chicken tender and dip it first in the flour mixture, then in the egg wash, and finally back into the flour mixture. Gently press to ensure an even coating.

3. Fry the Chicken

1. Heat about 2 inches of vegetable oil in a large deep pan over medium-high heat, aiming for 350°F.

2. Fry the chicken tenders in small batches for 5-7 minutes, or until they turn a golden brown and crispy. Remove the tenders from the oil and set them aside to rest while you make the sauce.

4. Make the Honey Lemon Pepper Sauce

1. In a small saucepan over medium heat, melt the butter. Once fully melted, add the honey and stir.

2. Add the lemon pepper seasoning, lemon zest, and minced garlic, mixing well. Bring the mixture to a gentle boil, then remove from heat.

5. Coat the Chicken

1. Place the fried chicken tenders in a large bowl and pour the honey lemon pepper sauce over them. Toss to coat evenly, making sure each tender is covered with the sauce.

2. Alternatively, serve the sauce in small bowls for dipping.

6. Serve

Serve the honey lemon pepper chicken tenders immediately, garnished with additional lemon zest or fresh herbs if desired.

Servings and Timing

• Yield: 4 servings (approximately 12 tenders)

• Prep Time: 45 minutes

• Cook Time: 15 minutes

• Total Time: 1 hour

Variations

1. Spicy Version: Add more hot sauce to the marinade or sauce for an extra kick.

2. Gluten-Free: Substitute the flour with a gluten-free flour blend or cornstarch for a gluten-free option.

3. Baked Option: For a healthier version, bake the coated tenders at 400°F for 20-25 minutes or until golden and crispy, flipping halfway through.

4. Lemon Zest: Add more lemon zest to the sauce for an even stronger lemon flavor.

Storage/Reheating

Store leftover chicken tenders in an airtight container in the refrigerator for up to 2 days. To reheat, place them in the oven at 350°F for about 10 minutes to keep the crispy texture. If reheating in a microwave, drizzle some extra sauce to help maintain moisture.

FAQs

Can I use chicken thighs instead of breasts?

Yes, you can use boneless, skinless chicken thighs if you prefer dark meat. The cooking time will be similar, but be sure to check for a golden brown color and internal temperature of 165°F.

Can I make the sauce ahead of time?

Yes, the sauce can be made in advance and stored in the refrigerator for up to 3 days. Simply reheat it before pouring over the tenders.

Can I use a different hot sauce?

Yes, feel free to substitute with your favorite hot sauce, depending on your spice preference.

Can I make this recipe without frying the chicken?

Yes, you can bake the tenders instead. Coat them in the flour and egg mixture, then bake at 400°F for 20-25 minutes, flipping halfway through for a healthier option.

How do I know when the chicken is done frying?

The chicken is done when it turns a golden brown and reaches an internal temperature of 165°F. A meat thermometer is the best way to check for doneness.

Conclusion

These Easy Honey Lemon Pepper Chicken Tenders are crispy, flavorful, and perfect for any occasion. The sweet honey, tangy lemon, and savory pepper seasoning create a balanced and mouthwatering sauce that’s sure to make these tenders a favorite. Whether served as a weeknight dinner, appetizer, or party snack, they’re sure to be a hit with everyone!

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