These tenders are the ones children ask for by name and adults quietly finish off the plate. The coating is panko crumbs seasoned generously with lemon pepper, baked until deeply golden and crunchy, while the chicken inside stays juicy. A squeeze of fresh lemon at the end wakes the whole plate up.

Baking keeps them lighter than frying, and a hot oven plus a wire rack is what keeps the crust crisp on all sides. Serve them with ranch, honey mustard, or a simple lemon and herb yogurt dip, alongside fries or a crunchy slaw.

Ingredients

1 1/2 lb (680 g) chicken tenders (or chicken breasts cut into strips)
1 cup (125 g) all-purpose flour
2 large eggs
1 tablespoon water
2 cups (110 g) panko breadcrumbs
1/2 cup (50 g) finely grated Parmesan cheese
2 tablespoons lemon pepper seasoning
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
Cooking spray or 2 tablespoons olive oil
Lemon wedges and dipping sauce, to serve

Instructions

Heat the oven to 425°F (220°C). Set a wire rack inside a rimmed baking sheet and coat the rack lightly with cooking spray.
Set up three shallow bowls: flour in the first; eggs beaten with the water in the second; panko, Parmesan, lemon pepper seasoning, garlic powder, salt, and pepper mixed in the third.
Pat the chicken dry. Coat each tender in flour, shaking off the excess, then dip in the egg, then press firmly into the panko mixture to coat on all sides.
Arrange the tenders on the rack, leaving space between them. Spray the tops lightly with cooking spray or drizzle with the olive oil.
Bake for 18 to 20 minutes, turning once halfway through, until deep golden and crisp.
Check the internal temperature with a food thermometer in the thickest tender. It must read 165°F (74°C). Rest for 3 minutes, then serve with lemon wedges and dipping sauce.

Tips and Substitutions

Press the crumbs on firmly; a loose coating falls off in the oven. Let the coated tenders rest for 5 minutes before baking to help the crust set.

For a gluten-free version, use gluten-free flour and gluten-free panko, and check the seasoning label.

Make your own lemon pepper seasoning with 1 tablespoon lemon zest, 1 tablespoon cracked black pepper, and 1 teaspoon salt, mixed and left to dry for an hour.

For extra crunch, toast the panko in a dry skillet for 3 to 4 minutes before coating, until lightly golden.

Storage and Reheating

Cool leftovers completely and refrigerate in an airtight container for up to 3 days. Reheat in a 400°F (200°C) oven or an air fryer for 6 to 8 minutes, until hot and crisp again. Avoid the microwave, which softens the coating. Freeze cooked tenders for up to 2 months; reheat from frozen in the oven.

Allergen Information

Contains wheat (gluten), milk, and egg. This recipe is not suitable for people with a wheat, milk, or egg allergy unless suitable substitutions are used.

Food Safety

Cook chicken to an internal temperature of 165°F (74°C), measured with a food thermometer in the thickest part. Do not leave cooked chicken at room temperature for more than 2 hours. Wash hands and surfaces after handling raw chicken.

Nutrition

Estimated nutrition per serving: 430 calories, 40 g protein, 34 g carbohydrates, 15 g fat. Values are estimates only and will vary with the coating thickness and dipping sauce.

Related Recipes

For another crowd-pleasing starter, try Crispy Buffalo Cauliflower Bites or browse Snacks and Appetizers. For a full chicken dinner, see Creamy Tuscan Garlic Chicken.