Crispy, zesty, and full of bold flavor, these Lemon Pepper Chicken Tenders are juicy on the inside, golden on the outside, and coated in a buttery lemon-pepper glaze that’s absolutely addictive. Served with a tangy lemon-garlic sauce, this recipe brings together freshness, spice, and crunch in every bite.

Why You’ll Love This Recipe

Crispy & Juicy: double-coated for extra crunch with a tender center.

Fresh & Zesty: the lemon butter sauce adds the perfect brightness.

Flavor-Packed: a mix of aromatic spices and fresh herbs.

Easy & Quick: simple ingredients, ready in under 30 minutes.

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Serving Suggestion

Serve your Lemon Pepper Chicken Tenders hot with the creamy lemon pepper sauce for dipping. Pair them with fries, coleslaw, or a light salad for the perfect meal. A final sprinkle of fresh parsley and lemon zest makes them look as good as they taste.

Pro Tips for the Perfect Hawaiian Buns

Double Coat Always: gives the chicken that crunchy restaurant-style crust.

Fry in Small Batches: keeps the oil temperature steady and the coating crisp.

Use Fresh Lemon: the juice and zest make all the difference in flavor.

Drizzle While Hot: pouring the butter sauce over freshly fried chicken helps it soak up all that zesty flavor.

Ingredients

For the Chicken:

• 400 g chicken breast, sliced into strips

• 150 ml buttermilk

• 1 tsp salt

• ½ tsp white pepper

• 1 tsp garlic powder

• 1 tsp paprika

• 1 tsp ground cumin

• ½ tsp turmeric

• 1 tsp curry powder

• 1 tsp MSG (optional, enhances flavor)

• 2 chipotle peppers, finely chopped

For the Coating:

• 170 g all-purpose flour

• Same seasoning mix as above (1 tsp each)

For the Lemon Pepper Butter:

• 40 g butter

• Juice of ½ lemon

• Zest of ½ lemon (optional for stronger flavor)

• ½ tsp salt

• ½ tsp black pepper

• 1 garlic clove, finely minced

• 1 tbsp parsley, finely chopped

For the Lemon Pepper Sauce:

• 100 ml sour cream

• 1 tbsp lemon juice

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp garlic powder

Instructions

Marinate the Chicken

In a bowl, combine buttermilk, chopped chipotles, and all the seasonings. Add chicken strips, mix well, and let marinate for at least 1 hour (or longer for deeper flavor).

Prepare the Coating

In a separate bowl, mix flour with the same spice blend. Dredge each marinated chicken strip in the flour, dip back into the marinade, and coat again for a double dredge.

Fry the Chicken

Heat oil to 175–180 °C (medium-high). Fry the tenders for 4–5 minutes per side until golden brown and crispy. Drain on paper towels.

Make the Lemon Pepper Butter

In a small pan, melt butter over low heat. Add minced garlic, lemon juice, zest, salt, pepper, and parsley. Cook for 1 minute, then drizzle the warm mixture over the fried chicken.

Make the Lemon Pepper Sauce

In a bowl, mix sour cream, lemon juice, salt, pepper, and garlic powder until smooth. Chill until ready to serve.