These Lemon Pepper Chicken Strips are irresistible: zesty lemon pepper seasoning, a light crunchy breading, fried to golden perfection and finished in a sweet honey-lemon butter glaze.
This recipe is a family favorite—simple to prepare and versatile enough to serve as an appetizer, snack, or main course. The bright citrus notes from lemon pepper and fresh lemon pair beautifully with the sweet honey butter glaze.
What You’ll Need
Below are the main components; exact measurements are in the recipe card.
- Chicken tenderloins: buy ready-made or slice from chicken breasts.
- Buttermilk marinade: buttermilk with lemon pepper, lemon juice, lemon zest, salt, and a touch of hot sauce keeps the chicken juicy and flavorful.
- Flour mixture: a blend of flour, cornstarch, garlic powder, paprika, baking soda and lemon pepper creates a crisp, flavorful coating.
- Honey butter sauce: melted butter, garlic, honey, lemon juice and red pepper flakes to glaze the fried chicken.
- Oil for frying: use a neutral oil with a high smoke point, such as vegetable or canola oil.
Step-by-Step Instructions
Recipe Tips
- Pat the chicken dry before marinating to help the coating stick.
- Marinate: Don’t skip the buttermilk—it tenderizes and flavors the meat.
- Use fresh lemon zest for the brightest flavor.
- Oil temperature: Maintain around 375°F (medium-high) for best crisping.
- Avoid overcrowding: Fry in batches so pieces crisp evenly.
Serving Ideas
With sides: French fries, mashed potatoes or roasted mixed vegetables pair well. With salads: a simple house salad, a corn pasta salad or a Greek white bean salad balance the richness.
Storing and Reheating
Storing: Cool completely, then refrigerate in an airtight container for 3–4 days.
To reheat: Re-crisp in a 350°F oven or air fryer for 5–10 minutes until heated through and crisp.
Freezing: After frying (skip the honey glaze), cool, flash-freeze on a baking sheet, then store in a sealed bag up to 2–3 months. Reheat from frozen at 375°F and glaze when ready to serve.
Alternative Cooking Methods
Bake: Preheat oven to 400°F. Follow steps through dredging, arrange tenders in a single layer on a lined baking sheet, spritz lightly with oil, and bake 20–25 minutes, flipping halfway, until golden and cooked through.
Air Fry: Preheat to 400°F. Lightly oil the basket and arrange tenders in a single layer (work in batches if needed). Lightly brush or spritz the tops with oil and air fry about 12–15 minutes until golden and 165°F internal temperature.
FAQ
Yes. Slice chicken breasts into long, thinner strips so they cook evenly.
Yes. Add 1 tablespoon vinegar or lemon juice (not both) to 1 cup milk, stir and let sit 5 minutes to thicken—this mimics buttermilk.
More Chicken Tender Recipes
- Baked Panko Chicken Tenders
- KFC Nashville Hot Chicken Tenders
- Grilled Honey Mustard Chicken Tenders
- Crispy Air Fryer Chicken Strips
- Baked Buffalo Chicken Tenders
With simple preparation and bold flavor, these Lemon Pepper Chicken Strips are an easy way to satisfy cravings. If you try the recipe, leave a comment and rating to share your results.
Lemon Pepper Chicken Strips
Ingredients
The Chicken
- 2 lbs chicken tenderloins
- 1 cup buttermilk
- 2 tablespoons lemon pepper seasoning, divided
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon salt
- 1 teaspoon hot sauce
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon baking soda
- 1 teaspoon paprika
- Oil for frying
Honey Butter Sauce
- 1/4 cup unsalted butter
- 1 teaspoon minced garlic
- 1/3 cup honey
- 1 tablespoon fresh lemon juice
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
Instructions
- Pat chicken tenders dry.
- Combine buttermilk, 1 tablespoon lemon pepper, lemon juice, lemon zest, salt and hot sauce.
- Add tenders to the marinade and refrigerate at least 30 minutes.
- Mix flour, cornstarch, remaining 1 tablespoon lemon pepper, garlic powder, baking soda and paprika in a separate bowl.
- Dredge marinated tenders in the flour mixture until well coated.
- Heat oil in a deep pan or wok to about 375°F and fry tenders 5–6 minutes until golden and cooked through.
- Drain on a rack or paper towel-lined plate and repeat with remaining pieces.
- For the sauce, melt butter in a skillet, sauté garlic briefly, then stir in honey, lemon juice, red pepper flakes, salt and pepper. Remove from heat.
- Toss fried tenders in the honey butter sauce until well coated. Garnish with lemon zest and serve.
Notes
- Pat chicken dry before seasoning.
- Don’t skip the buttermilk marinade for tender, flavorful meat.
- Use fresh lemon zest for best brightness.
- Maintain proper oil temperature and don’t overcrowd the pan.
Nutrition
Carbs: 62 g |
Protein: 54 g |
Fat: 20 g