Go Back
–+ servings
Lemon pepper chicken fingers on a platter.

Lemon Pepper Chicken Fingers

5 from 2 votes
Created by Mariam Ezzeddine
Tender chicken dipped in buttermilk batter seasoned with lemon pepper, garlic powder and hot sauce is a treat for your taste buds! Toss it with our honey sauce for extra flavor!
Print
Pin
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer, Main Dish
Cuisine American
Servings 4 Servings
Servings

Ingredients

For The Chicken

  • 2 lbs chicken tenders
  • 1 cup buttermilk
  • 2 tablespoons lemon pepper seasonings divided
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon salt
  • 1 teaspoon hot sauce
  • 1 cup all-purpose flour
  • ¼ cup cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon baking soda
  • 1 teaspoon paprika
  • Oil for frying

For the Honey Sauce

  • ¼ cup unsalted butter
  • 1 teaspoon minced garlic
  • ⅓ cup honey
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon crushed red pepper flakes
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper

Instructions

  • Pat dry the chicken tenders with a kitchen towel and set them aside.
  • In a large bowl, combine buttermilk, 1 tablespoon of lemon pepper seasoning, lemon juice, lemon zest, salt, and hot sauce. Mix well.
  • Add the chicken tenders to the buttermilk mixture, ensuring they are completely coated. Allow the chicken to marinate in the buttermilk for at least 30 minutes.
  • In another bowl, combine flour, cornstarch, the remaining 1 tablespoon of lemon pepper seasoning, garlic powder, baking soda, and paprika. Mix well and set aside.
  • Remove the chicken tenders from the buttermilk and immediately dredge them in the flour mixture, ensuring they are well coated. Repeat with the remaining chicken tenders.
  • Heat a wok with oil for deep frying the chicken tenders.
  • Once the oil is heated, carefully add the chicken tenders and cook for 5-6 minutes, or until the chicken is cooked through, crispy, and golden brown.
  • Drain the oil and transfer the chicken tenders to a bowl. Repeat the process with the remaining chicken tenders.
  • Meanwhile, prepare the honey sauce: In a skillet, melt butter. Once melted, add garlic and fry for a minute. Stir in honey, lemon juice, pepper flakes, salt, and pepper. Remove the skillet from the heat.
  • Pour the prepared honey sauce over the fried chicken tenders and toss them well to coat.
  • Garnish the lemon pepper chicken fingers with lemon zest and serve with lemon wedges on the side.

Notes

  • Pat the Chicken Dry: Before coating the chicken strips in the breadcrumb mixture, make sure to pat them dry with paper towels to ensure the coating adheres well.
  • Marinate: Don't skip the butter milk marination.
  • Oil Temperature: Make sure the oil is heated well before adding the chicken. Fry at medium heat or around 375 F.
  • Don't Overcrowd the Pan: If frying the chicken fingers, make sure not to overcrowd the pan, as this can cause the chicken to steam instead of fry, resulting in a less crispy coating.

Nutrition

Calories: 645kcal | Carbohydrates: 62g | Protein: 54g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 182mg | Sodium: 1512mg | Potassium: 1062mg | Fiber: 2g | Sugar: 27g | Vitamin A: 936IU | Vitamin C: 10mg | Calcium: 112mg | Iron: 3mg
Tried this recipe?Rate the recipe below and mention @cookinwithmima and tag #cookinwithmima so I can see your recreations.