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.
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.