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Crispy lemon pepper chicken tenders with lemon wedges and dipping sauce on a plate

Crispy Lemon Pepper Chicken Tenders

Crispy baked lemon pepper chicken tenders with a crunchy panko crust and bright lemon flavor. A family favorite, served hot with your favorite dip.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Calories: 430
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Arrange the tenders on the rack, leaving space between them. Spray the tops lightly with cooking spray or drizzle with the olive oil.
  5. Bake for 18 to 20 minutes, turning once halfway through, until deep golden and crisp.
  6. 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.

Notes

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.