A 30 minute, kid-friendly recipe for crispy, baked, Lemon Pepper Chicken Tenders that are crunchy and flavorful on the outside and tender and juicy on the inside.
My family loves garlic parmesan chicken tenders and since I don’t like frying food I had to come up with a more hands-off way to make crispy chicken tenders.
With these Lemon Pepper Chicken Tenders, all you have to do is coat the chicken and let the oven do the rest of the work.
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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.
How To Make Lemon Pepper Chicken Tenders
Melt the butter and stir in the lemon juice.
In a separate bowl, combine panko, breadcrumbs, grated parmesan, garlic powder, salt, ground pepper, parsley, oregano, onion powder and grated lemon peel.
Cut four boneless, skinless chicken breast into three or four 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 lemon juice mixture.
Coat the chicken tenders in the breadcrumb mixture.
Place them on a greased baking sheet and sprinkle with additional pepper, if desired.
Bake at 400 degrees for 20-25 minutes, until cooked through.
Optional: use a thin, metal spatula/turner to flip the chicken tenders (making sure to scrape up the coating along with the chicken) halfway through cooking to help brown both sides.
To brown the chicken tenders a bit more, put them under the broiler for a couple of minutes.
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 seemed to love them as much as we do!
Lemon Pepper Chicken Tenders Recipe Tips
1. How to make chicken nuggets? Cut the chicken breasts into nugget size instead of tenders and then follow the rest of the recipe.
2. Can I leave the lemon juice and lemon peel out? Yes, you can make the recipe as written but skip the lemon juice and lemon peel.
4. How do you make fried chicken tenders? Follow steps 1-5 to cut and coat the chicken. Then, heat two tablespoons of oil in a large non-stick skillet over medium heat. Cook about 6 chicken tenders for 3-4 minutes per side until the fully cooked. Repeat the process with more oil and chicken tenders. Do not overcrowd the chicken in the pan or it won’t be able to get crispy.
5. How to prevent soggy chicken tenders? Try cooking the chicken tenders on a wire baking rack on top of the baking sheet if you are having issues with getting crispy tenders.
6. How can I make my lemon pepper chicken tenders even crispier? After cooking them, brown them under the broiler for a couple of minutes.
7. How to keep chicken tenders from sticking to the pan? Allow them to cool a bit and then use a thin, metal spatula/turner to scrape the chicken tenders along with the breading off the pan.
Lemon Pepper Chicken TendersPrint Pin Rate
- 4 boneless skinless chicken breasts
- ½ cup butter
- 3 tbsp lemon juice freshly squeezed or bottled
- 3/4 cup panko (Japanese-style bread crumbs)
- 1/2 cup plain breadcrumbs
- 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 melt the butter and stir in the lemon juice.
- In a separate 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 or fourths.
- Dip the chicken tenders 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.
- Bake at 400 degrees for 20-25 minutes, until cooked through.
- Optional: use a thin, metal spatula/turner to flip the chicken tenders (making sure to scrape up the coating along with the chicken) halfway through cooking to help brown both sides.
- To brown the chicken tenders a bit more, put them under the broiler for a couple of minutes.
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