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–+ servings
Lemon pepper chicken fingers on a platter.
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5 from 2 votes

Lemon Pepper Chicken Strips

These Lemon Pepper Chicken Strips are simply irresistable! Coated in zesty lemon pepper seasoning, lightly breaded for an extra crunch, fried and then glazed with a delicious sweet honey lemon butter sauce.
Prep Time20 minutes
Cook Time20 minutes
Marinate30 minutes
Total Time1 hour 10 minutes
Course: Appetizer, Main Dish
Cuisine: American
Servings: 4 Servings
Author: Mariam Ezzeddine

Ingredients

The Chicken

  • 2 lbs chicken tenderloins
  • 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

Honey Butter 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 dry the chicken before seasoning.
  • Marinate: Don't skip the butter milk marination.
  • Use fresh lemon zest.
  • Oil temperature: Fry at medium heat or around 375 F.
  • Don't overcrowd the frying pan.

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