Lemon Pepper Fried Chicken Tenders Recipes

LEMON PEPPER CHICKEN TENDERS

Steps:

• In a small, wide bowl melt the butter and stir in the lemon juice.
• In a separate small, wide bowl, mix together panko, breadcrumbs, grated parmesan, garlic powder, salt, pepper, parsley, oregano, onion powder and grated lemon peel.
• Cut the boneless, skinless chicken breasts in thirds or fourths.
• Dip the chicken tenders into the butter mixture.
• Coat the chicken tenders with the breadcrumb mixture.
• Place them on a greased baking sheet and sprinkle with additional ground pepper, if desired.
• Bake at 400 degrees for 20-25 minutes, until cooked through.
• Optional: use a thin, metal spatula/turner to flip the chicken tenders (making sure to scrape up the coating along with the chicken) halfway through cooking to help brown both sides.
• To brown the chicken tenders a bit more, put them under the broiler for a couple of minutes.

LEMON-PEPPER FRIED CHICKEN

Steps:

• Mix bread crumbs, lemon-pepper seasoning, basil, oregano, garlic powder, and salt together in a shallow dish.
• Pat chicken pieces dry with paper towels, dip in beaten eggs, and dredge through bread crumb mixture.
• Heat enough oil to thickly coat the bottom of a frying pan over medium heat. Fry chicken until golden brown and no longer pink in the center, 8 to 10 minutes per side. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).

LEMON PEPPER CHICKEN TENDERS

Steps:

• Heat the grill over medium high heat. Skewer chicken. In a shallow dish, combine lemon zest and juice with extra-virgin olive oil. Reserve 1/4 of the marinade. Coat chicken tenders in marinade and season generously on both sides with coarse black pepper. Season chicken tenders lightly with salt. Cook tenders in 2 or 3 batches, a single layer, in a very hot grill. Chicken tenders will cook 3 minutes on each side. Transfer to a serving platter and brush with the reserved marinade.

LEMON PEPPER CHICKEN TENDERS

Steps:

• Preheat oven to 400 degrees F. Prepare a baking sheet with no-stick cooking spray or foil and set aside.
• In a wide bowl add bread crumbs and seasonings (dried parsley, salt, garlic powder, lemon pepper seasoning) mix together and set aside.
• Melt butter and place in a shallow bowl. Add lemon juice and mix. Dip chicken into the butter mix.
• Add buttered chicken into your breadcrumb mix and coat evenly. Place each on a prepared baking sheet.
• Cook for 12 minutes, flip your chicken, and then return to cook for another 12 minutes or until chicken is fully cooked and both sides have slightly browned.

FRIED LEMON PEPPER CHICKEN

Steps:

• Put your chicken breasts in a pan and liberally coat with lemon pepper seasoning and put in the refrigerator overnight, or 5-8 hours prior to cooking, depending on how strong you want the flavor to be.
• Remove from refrigerator and coat the chicken in flour.
• Fill large frying pan with enough vegetable oil so that it covers the chicken breasts halfway. Put it on Medium-High heat.
• Place chicken breasts in the oil and let it fry, uncovered, for 20 minutes.
• After 20 minutes, flip the chicken breasts and let sit for another 20 minutes, or until fully fried.
• Enjoy!

LEMON CHICKEN TENDERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a bowl, stir together paprika, salt, and pepper. Sprinkle seasoning over chicken pieces. Dip pieces in egg, then dredge in bread crumbs. Arrange chicken pieces in a single layer in an aluminum foil-lined 15x10-inch jelly roll pan.
• Bake in preheated oven for 15 minutes, turning once.
• In a small saucepan over medium-low heat, stir together sugar, lemon juice, and curry powder, stirring until sugar dissolves, about 5 minutes.
• Drizzle lemon sauce over chicken, return to oven, and bake 5 minutes more.

LEMON CHICKEN AND PEPPERS

Steps:

• Sprinkle chicken with paprika and thyme. In a large nonstick skillet, cook chicken in butter for 4-6 minutes on each side or until chicken juices run clear; drain and set aside. Saute peppers for 3-4 minutes or until tender. Return chicken to the pan; heat through.

FRIED LEMON-PEPPER WINGS

Steps:

• Cut wings into 3 sections; discard wing tip sections. In a large bowl, combine flour, salt and pepper. Add wings, a few at a time, and toss to coat., In an electric skillet or deep fryer, heat oil to 375°. Fry wings, a few at a time, until no longer pink, 3-4 minutes on each side. Drain on paper towels. In a large bowl, combine butter and seasoning. Add wings; toss to coat. Sprinkle with parsley. Serve immediately.