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Lemon zest, the outermost layer of the lemon peel, is a powerhouse of flavor that can completely transform a dish. Unlike lemon juice, which provides acidity, lemon zest offers a bright, aromatic quality that enhances both sweet and savory preparations. The essential oils found in the zest deliver a concentrated burst of citrus flavor, making it a popular ingredient in marinades, dressings, and desserts.

Lemon Pepper Chicken Tenders

Discover a refreshing twist on a classic favorite with Lemon Zest Chicken Tenders. This easy recipe combines the crispy goodness of breaded chicken with the bright flavor of lemon zest, perfect for any family dinner or casual gathering. Marinated for flavor and coated in panko for an extra crunch, these tenders are not only delicious but also simple to prepare. Enhance your meal with tasty dipping sauces and vibrant side dishes for a delightful experience everyone will enjoy.
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Ingredients
  

1 lb boneless, skinless chicken tenders

1 tablespoon olive oil

2 tablespoons lemon juice (freshly squeezed)

1 tablespoon lemon zest

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon black pepper

1 teaspoon sea salt

1/2 teaspoon paprika

1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme)

1/2 cup all-purpose flour

2 large eggs

1 cup panko breadcrumbs

Fresh parsley, chopped (for garnish)

Instructions
 

Marinate the Chicken: In a large bowl, combine olive oil, lemon juice, lemon zest, garlic powder, onion powder, black pepper, sea salt, paprika, and thyme. Add the chicken tenders to the marinade and toss to coat thoroughly. Let marinate for at least 30 minutes (up to 2 hours in the refrigerator for even more flavor).

    Prepare Breading Stations: Set up three shallow dishes. In the first dish, place the flour. In the second dish, beat the eggs. In the third dish, add the panko breadcrumbs.

      Bread the Chicken Tenders: Remove each tender from the marinade, allowing excess to drip off. First, coat in flour, ensuring an even coverage. Next, dip into the beaten eggs, and finally, dredge in the panko breadcrumbs, pressing gently to adhere.

        Cook the Chicken Tenders: Heat a large skillet over medium heat and add enough olive oil to coat the bottom of the pan (about 1/4 inch). Once the oil is hot (you can test by dropping a breadcrumb; if it sizzles, it’s ready), carefully place the breaded chicken tenders in the skillet. Cook in batches to avoid overcrowding, about 4-5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F).

          Drain and Serve: Once cooked, remove the chicken tenders from the skillet and place them on a plate lined with paper towels to drain any excess oil. Garnish with freshly chopped parsley for a pop of color and added freshness.

            Suggested Serving: Serve the lemon pepper chicken tenders with a side of your favorite dipping sauce (like ranch or honey mustard) and a fresh garden salad for a complete meal.

              Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings