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Lemon Pepper Chicken Tenders with Honey Butter Sauce Recipe

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4.1 from 14 reviews

These homemade Lemon Pepper Chicken Tenders offer a perfect blend of bright, zesty lemon flavor and a crispy fried coating. Marinated in a flavorful buttermilk mixture, they stay juicy and tender, then get tossed in a luscious honey butter sauce with garlic and lemon accents. Perfect as a savory appetizer or snack, these tenders bring bold American flavors to your table with a crunchy finish and a sweet, tangy glaze.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Chicken & Marinade

  • 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

Breading

  • 1 cup all-purpose flour (see notes for gluten-free needs)
  • peanut or vegetable oil, for frying

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

  1. Pat and Marinate Chicken: Pat the chicken tenders dry with paper towels. Place them into a large resealable plastic bag or container. Add buttermilk, 1 tablespoon lemon pepper seasoning, lemon zest, lemon juice, hot sauce, 1 teaspoon garlic powder, and 1/2 teaspoon smoked paprika. Massage well to coat all chicken evenly. Seal the container and refrigerate for at least 3 hours or preferably overnight for maximum flavor and juiciness.
  2. Prepare Seasoned Flour: In a shallow dish, combine remaining 2 teaspoons lemon pepper seasoning, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, and all-purpose flour. Whisk thoroughly to ensure even seasoning throughout the flour.
  3. Heat Oil for Frying: In a large heavy-bottomed pot or Dutch oven, heat peanut or vegetable oil over medium-high heat. Use a deep-fry thermometer to monitor the temperature and bring it to between 350°F and 370°F for optimal frying.
  4. Dredge Chicken: Remove chicken pieces one at a time from marinade, shaking off excess liquid. Coat each piece generously in the seasoned flour, ensuring all surfaces are covered. Shake off extra flour and lay coated tenders on a baking sheet for resting.
  5. Fry Chicken Tenders: When oil reaches target temperature, carefully add 4-5 tenders at a time to avoid overcrowding. Fry each batch for 2-3 minutes until golden brown, crispy, and chicken internal temperature reaches 165°F. Transfer cooked tenders to a wire rack over a baking sheet or paper towel-lined tray to drain excess oil. Maintain oil temperature between batches.
  6. Make Honey Butter Sauce: In a small saucepan over medium heat, melt the butter. Once melted, stir in honey, lemon pepper seasoning, lemon zest, and minced garlic. Bring mixture to a gentle boil, then remove from heat.
  7. Toss and Serve: Place fried chicken tenders in a large bowl and pour honey butter sauce over them. Toss lightly to coat evenly. Alternatively, serve the sauce on the side for dipping. Serve immediately to enjoy the crispy, juicy tenders with a sweet and tangy glaze.

Notes

  • For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend suitable for frying.
  • Use peanut or vegetable oil with a high smoke point to ensure crisp frying without burning.
  • Marinating overnight enhances flavor and tenderness but a minimum of 3 hours works well too.
  • Use a deep-fry thermometer to maintain oil temperature precisely for best results.
  • Cooking chicken in small batches prevents lowering the oil temperature and soggy coating.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Category: Appetizers & Snacks
  • Method: Frying
  • Cuisine: American

Find it online: https://recipeteach.com/lemon-pepper-chicken-tenders-with-honey-butter-sauce-recipe/