Can I Use Chicken Breasts Instead of Tenderloins?

Yes! If you don’t have chicken tenderloins on hand, you can easily use boneless, skinless chicken breasts instead. Simply: Slice the chicken into strips about 1 inch wide to mimic the size and texture of tenderloins. Pound the strips lightly with a meat mallet or rolling pin to ensure even cooking. Adjust the cooking time slightly, as thicker strips may need an extra minute or two to cook through.

How Can I Make This Dish Gluten-Free?

For a gluten-free version of lemon pepper chicken tenders, swap out the all-purpose flour with a gluten-free flour blend or: Use almond flour or cornstarch for a crispier coating. Try gluten-free panko breadcrumbs for an extra crunch. Ensure your lemon pepper seasoning is gluten-free, as some brands may contain additives with gluten. This simple swap allows you to enjoy the same crispy texture without any gluten concerns.

Is There a Dairy-Free Option for Marinating?

Absolutely! If you need to avoid dairy, substitute buttermilk with: Dairy-free milk (such as almond, soy, or oat milk) + 1 tablespoon of lemon juice or vinegar (this mimics the tangy effect of buttermilk). Coconut milk (light, unsweetened) for a richer, slightly tropical twist. Let the chicken marinate just as you would with regular buttermilk for at least an hour to keep it juicy and flavorful.

Can I Prepare the Tenders Ahead of Time?

Yes! To save time, you can: Marinate the chicken up to 24 hours in advance for even deeper flavor. Bread the tenders and refrigerate them (unfried) for up to 6 hours before cooking. Freeze uncooked breaded tenders for meal prep—just thaw slightly before frying or baking. These make-ahead tips ensure you can have fresh, homemade tenders without the last-minute hassle.

What Is the Best Way to Achieve a Spicy Flavor?

If you love a little heat, here are a few ways to spice things up: Add ½ to 1 teaspoon of cayenne pepper to the flour mixture. Increase the hot sauce in the marinade for extra kick. Mix crushed red pepper flakes into the seasoning blend. Serve with a spicy dipping sauce like sriracha mayo or buffalo sauce. By adjusting the spice levels, you can customize these tenders to be as mild or fiery as you prefer.

Lemon Pepper Chicken Tenders – Crispy, Zesty & Easy to Make

Ingredients

Scale

For Marination:

2 lbs chicken tenderloins (about 14 tenders)
1 cup buttermilk
1 tbsp lemon pepper seasoning
1 tbsp lemon zest
1 tbsp lemon juice (freshly squeezed)
1 tsp hot sauce
1 tsp garlic powder
½ tsp smoked paprika

For Breading:

1 cup all-purpose flour
2 tsp lemon pepper seasoning
1 tsp garlic powder
½ tsp smoked paprika

For Frying:

Oil for frying (peanut or vegetable oil)

Instructions

Step 1: Marinate the Chicken

In a large bowl, whisk together buttermilk, lemon pepper seasoning, lemon zest, lemon juice, hot sauce, garlic powder, and smoked paprika.
Add the chicken tenderloins, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour (or up to 24 hours for better flavor).

Step 2: Prepare the Breading

In another bowl, mix flour, lemon pepper seasoning, garlic powder, and smoked paprika.

Step 3: Coat the Chicken

Remove chicken from the marinade, letting excess liquid drip off.
Dredge each piece in the seasoned flour mixture, ensuring full coverage. Shake off excess flour.

Step 4: Cook the Chicken

Frying Method:
6. Heat oil in a frying pan to 350°F (175°C).
7. Fry chicken in batches for 3-4 minutes per side until golden brown and cooked through.

Baking Method:
8. Preheat oven to 450°F (230°C). Place breaded tenders on a greased baking sheet.
9. Bake for 10-12 minutes, flipping halfway, until crispy and fully cooked.

Air Frying Method:
10. Preheat the air fryer to 375°F (190°C). Lightly spray the basket with cooking spray.
11. Arrange tenders in a single layer and air fry for 18-20 minutes, flipping halfway for even crispiness.

Step 5: Drain and Serve

Transfer cooked tenders to a plate lined with paper towels to absorb excess oil.
Serve immediately with dipping sauces like ranch, honey mustard, or lemon aioli.

Notes

For extra crispiness, double-coat the chicken by dipping it in buttermilk again before dredging it in flour a second time.
Avoid overcrowding the frying pan to maintain oil temperature and ensure even cooking.
If using gluten-free flour, make sure it’s a 1:1 baking blend for similar results.
Marinating overnight enhances the zesty lemon pepper flavor even more!

Author: Tofaha
Prep Time: 15 minute
Cook Time: 30 minute
Category: Main Course
Method: Frying
Cuisine: American
Diet: Gluten Free

Nutrition

Serving Size: 1 serving (approximately 3-4 chicken tenders)
Calories: 324kcal
Sugar: 1g
Sodium: 820mg
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 1g
Protein: 19g
Cholesterol: 65mg

Keywords: lemon pepper chicken tenders, crispy chicken tenders, homemade chicken tenders, fried chicken tenders, baked chicken tenders, air fryer chicken tenders