A 30 minute, kid-friendly recipe for baked Lemon Pepper Chicken Tenders that are crunchy and flavorful on the outside and tender and juicy on the inside.
When I went to the grocery store to buy some chicken breasts, there weren’t any in the store! No chicken breasts, no chicken thighs and no whole chickens. I wondered if it was something to do with the avian flu, which is causing the higher cost of eggs, but from what I read it sounds like the farms that raise chickens for meat haven’t been affected by the flu for the most part. So, it must have just been an issue with my local grocery store and luckily I was able to find chicken at a gas station in town that sells fresh meat.
Why did I want chicken so bad? I wanted to make these Lemon Pepper Chicken Tenders! A few months ago I shared a recipe for Key Lime Chicken Tenders and that recipe, along with this one for Lemon Pepper Chicken Tenders are two of the recipes from my blog that I make the most.
Melt the butter and stir in the lemon juice. In a separate bowl, combine panko (Japanese-style breadcrumbs), grated parmesan, garlic powder, salt, ground pepper, parsley, oregano, onion powder and grated lemon peel.
Cut four boneless, skinless chicken breast into three strips, depending on how thin you want your chicken tenders to be. Another option would be to cut the chicken into smaller pieces to make chicken nuggets.
Dip the chicken pieces in the melted butter and then coat them in the breadcrumb mixture.
Place them on a greased baking sheet and sprinkle with additional pepper, if desired. If you have leftover butter, drizzle a teaspoon or two of it over each chicken tender. Bake at 400 degrees for 20-25 minutes, until cooked through. Flip the chicken tenders halfway through cooking to help brown both sides.
These Lemon Pepper Chicken Tenders are crunchy and flavorful on the outside while remaining tender and juicy on the inside. When I made baked these chicken tenders, my kids and my husband were gone. So, I brought the chicken tenders over to my sister’s house and shared with her family. Everyone seem to love them as much as we do!
- 4 boneless skinless chicken breasts
- ½ cup butter melted
- 3 tbsp lemon juice freshly squeezed or bottled
- 1 cup panko bread crumbs Japanese-style bread crumbs
- ½ cup grated parmesan cheese
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp parsley
- 1 tsp freshly ground black pepper
- ½ dried oregano
- ¼ tsp onion powder
- ¼ tsp grated lemon peel
- Sprinkle of ground black pepper optional
In a small, wide bowl, mix together panko breadcrumbs, grated parmesan, garlic powder, salt, pepper, parsley, oregano, onion powder and grated lemon peel.
Cut the boneless, skinless chicken breasts in thirds.
Mix together melted butter and lemon juice. Dip the chicken into the butter mixture.
Coat the chicken tenders with the breadcrumb mixture.
Place them on a greased baking sheet and sprinkle with additional ground pepper, if desired.
If you have leftover butter, drizzle a teaspoon or two of it over each chicken tender.
Bake at 400 degrees for 20-25 minutes, until cooked through. Flip the chicken tenders halfway through cooking to help brown both sides.
Love chicken? Check out these recipes: