Lemon Pepper Chicken Tenders

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 Lemon Pepper Chicken Tenders


2 lbs. Chicken Tenderloins

1 1/2 cups Buttermilk

2 teaspoons Salt

2 teaspoons Sugar

1/4 teaspoon Paprika

1/4 teaspoon Garlic Powder


2 cups Flour

1 1/2 teaspoon Salt

1/2 teaspoon Pepper

2 large Eggs

3 Tablespoons Buttermilk

1 teaspoon Baking Powder

For Frying:

3-4 cups Vegetable, Peanut, or Canola Oil



Place the chicken tenders in a large Ziploc bag and add buttermilk, salt, sugar, garlic powder, and paprika. Let marinate for about 4 hours until ready to fry.


Place the flour, salt, and pepper in a shallow dish. Whisk the eggs, buttermilk, and baking powder together in another shallow dish. Dredge the chicken in the flour, then coat it in the whisked egg mixture, and then dredge in the flour for a second time.

To Fry:

Heat 2-3 inches of oil in a dutch oven until it reaches 350 degrees. Fry the chicken in batches for 4-5 minutes, trying to maintain a frying temperature of 325 degrees. Turn the chicken tenders over and fry for another 4-5 minutes. Remove when the chicken becomes a deep golden color and is cooked through.

Drain the chicken on a paper towel-lined plate. Serve immediately with honey mustard sauce or your favorite condiment.

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