Lemon Pepper Chicken Tenders

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.

Course Dinner

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 435kcal

Author Tonia Larson

Ingredients

2.25 lbs boneless, skinless chicken breasts
½ cup butter
3 tablespoon lemon juice
¾ cup panko Japanese-style bread crumbs
½ cup plain breadcrumbs
½ cup grated parmesan cheese
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon parsley
1 teaspoon freshly ground black pepper
½ teaspoon dried oregano
¼ teaspoon onion powder
¼ teaspoon grated lemon peel
¼ teaspoon coarse ground black pepper

Instructions

Preheat the oven to 400˚F. 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˚F 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.

Notes

Store the cooled leftovers in an airtight container in the fridge for 3-4 days or in the freezer for 3-4 weeks.

Nutrition