Easy Panko Breaded Lemon Pepper Baked Chicken Tenders
Lemon pepper chicken tenders are quickly breaded using a mayonnaise batter and then baked in the oven. We pre-toast the breadcrumbs to ensure a golden brown finish. A great family meal that you can prepare and freeze too.
Recipe Overview
Skill Level:
BEGINNER
Prep Time:
20 MINUTES
Cook Time:
25 MINUTES
What Makes This Recipe Great
Perfect for Sharing – Serving up a big bowl of chicken tenders allows family and friends to help themselves. It’s a kid-friendly recipe that’s great for family mealtimes and parties.
Simple Ingredients – We use ingredients that you will find in your local grocery store or supermarket.
Freezer Friendly – A crispy chicken tenders recipe that you can make ahead and serve up for those busy days or a mid-week meal.
The flavourings of fresh lemon and chicken are a match made in heaven, just like this Lemon Chicken Tray Bake recipe. I wanted to make these oven-baked lemon chicken tenders full of lemon flavour and what better way to do that then to combine fresh lemon juice into a peppery mayonnaise dip on the side.
You can serve these Lemon Pepper Baked Chicken tenders in lots of different ways. Try serving them up with your favourite sides as an easy weeknight dinner with a portion of Peri-Peri Fries, some baked sweet potatoes or these Tomato Potatoes. Make this Tortilla Wrap Recipe and serve your goujons in chicken wraps, like our Chicken Fajita Wraps with some salad and the lemon pepper mayo. or Go posh with these Crispy Cornflour Roasted Potatoes and a vegetable side of Italian Fried Broccoli. The list is endless for side dish pairings and ways to enjoy these succulent tenders.
Getting that golden brown finish to a breadcrumb coating isn’t easily achievable when you are baking in the oven. However, I have a special secret weapon way to create the best results and give you that golden brown finish just like fried chicken. Our way guarantees the most crispy oven-baked chicken tenders imaginable. I simply toast the panko breadcrumbs separately first!
Another super useful step in this recipe is, rather than a traditional breading station with flour and egg, we are making a super sticky batter dredge with a secret ingredient that not only helps the toasted breadcrumbs stick fast, but also gives your breaded baked chicken tenders that golden-brown crunchiness all the way through. I have done something very similar for these Nacho Chicken Bites too!
Lemon Pepper Baked chicken is also freezer friendly too! Meaning that you can make them ahead and defrost them when you need them.
Check Out More Panko Recipes:
Panko Breadcrumbs – Make your own panko breadcrumbs for this recipe with only 1 ingredient .
Marmite Stuffed Mushrooms – With a crispy panko topping. A delicious starter.
Ricotta Stuffed Chicken – Served with a crispy panko and herb crust.
Equipment Needed:
- Large Baking Sheet/Sheet Pan: Use one large enough to for the breadcrumbs without making the layer too thick, Ensure it’s lightly greased before use to prevent sticking.
- Pestle and Mortar: For crushing the peppercorns. You can also use a food bag and rolling pin to crush them too.
- Various Mixing Bowls: Used for mixing the ingredients, including creating the batter, combining breadcrumbs with seasoning, and preparing the lemon pepper mayo. You can use shallow bowls that are large enough to dip the chicken tenders into.
- Whisk or Fork: For beating the egg, mayonnaise, and flour together to create the batter for coating the chicken.
- Sharp Knife and Cutting Board: For slicing the chicken breasts into strips and chopping fresh parsley.
- Tongs or Forks: To dip the chicken strips into the batter and transfer them to the breadcrumb mixture without making a mess.
Ingredients:
- Chicken Breasts: I use boneless skinless chicken breast for this recipe.
- Egg: Use the freshest you can find.
- Plain Flour: Just a plain white all-purpose flour will do.
- Mayonnaise: We use the mayo not just for the dip but also the batter.
- Panko Breadcrumbs: You can use shop-bought or make your own panko breadcrumbs.
- Black Peppercorns: Wen you use freshly crushed peppercorns it gives the best flavour.
- Lemon: Use an unwaxed lemon for the zest and wait until it’s at room temperature before juicing for the best yield.
- Fresh Parsley Leaves: You can also use dried parsley but use less as the flavour is more concentrated.
Substitutions and Additions:
Wondering if you can substitute or add an ingredient? Here, I will tell you if that’s possible.
Substitutions:
- Chicken: You can use chicken thigh meat for lemon pepper chicken thighs, or turkey breast strips or even tofu strips for a vegetarian option.
- Panko Breadcrumbs: Regular breadcrumbs or crushed cornflakes can be used as alternatives.
- Peppercorns: Ground black pepper can be used instead of whole peppercorns.
Additions:
- Herbs: Adding dried herbs like thyme, oregano, or rosemary to the breadcrumb mixture for extra flavour.
- Spices: Smoked paprika, garlic powder, or onion powder to enhance the seasoning.
- Parmesan Cheese: Mixing grated Parmesan with breadcrumbs for a cheesy crust.
- Dipping Sauces: Honey mustard, barbecue sauce, or ranch dressing alongside the lemon pepper mayo for variety.
- Chili Flakes: For those who prefer a bit of heat, adding chili flakes or cayenne pepper to the breadcrumb mixture.
Step-By-Step Guide – How To Make Lemon Pepper Chicken Tenders
Prep-Ahead Time Saving Tips for Lemon Pepper Chicken Tenders
Planning ahead makes this recipe even faster! Here are some ways to streamline your prep:
TOTAL TIME SAVED:
30 MINUTES
Slice The Chicken (Save 5 minutes): The chicken can be sliced ahead of time and stored in the freezer for 4 months.
Toast the breadcrumbs (Save 5 minutes): Pre-toast the breadcrumbs and store in an airtight container at room temperature for 3 days or in the freezer for 2 months.
Make the Lemon Mayo Dip (Save 5 minutes) : The lemon dip can be made and stored in the fridge for 2 days.
Frequently Asked Questions
Pre-toasting the breadcrumbs enhances their crunchiness and helps them brown evenly during baking, providing a crispier texture to the lemon pepper chicken breast without the need to use excess oil.
Lightly greasing the baking tray with oil before placing the chicken tenders ensures they don’t stick during baking.
Mastering This Recipe – Expert Tips
- Pre-Toasted Breadcrumbs: Pre-toasting the breadcrumbs adds extra crunch and prevents sogginess. It allows the breadcrumbs to brown in the oven sufficiently without using excess oil.
- Baking Tray Space: Allow space between chicken strips on the baking tray to ensure they crisp up evenly.
- Check for Doneness: To avoid overcooking or undercooking, ensure the internal temperature of the chicken reaches 74°C (165°F) using a meat thermometer.
Storage
- Leftovers: Store any leftover lemon pepper baked chicken tenders in an airtight container in the fridge for up to 1-2 days. Ensure they cool completely before storing.
- Reheating: To reheat, place the baked chicken tenders on a baking sheet and warm them in a preheated oven at 175°C (350°F) for about 10-12 minutes or until heated through.
Freezing:
- Pre-Baked: You can freeze the uncooked, breaded chicken tenders on a baking sheet until solid. Once frozen, transfer them to a freezer bag or container with parchment paper between layers to prevent sticking. They can be stored for up to 3 months. You can bake them straight from frozen giving them a little extra time in the oven.
Lemon Pepper Baked Chicken Tenders
Ingredients
- 4 Chicken Breasts
- 2 Large Eggs
- 4 tbsp Flour
- 4 tbsp Mayonnaise
- 200 g Panko Breadcrumbs
- 1 tbsp Peppercorns
- 2 tbsp Lemon Zest
For the Lemon Pepper Mayo
- 1 Cup Mayonnaise
- 1 tsp Peppercorns
- 2 tbsp Lemon Juice
- 1 tbsp Fresh Parsley Leaves
Instructions
- Preheat the oven to 180°C (350°F).
- Use a pestle and mortar to crush the peppercorns until finely ground.
- Slice the chicken breasts into strips and set them aside.
- Spread the Panko breadcrumbs evenly on a baking sheet and bake for about 5 minutes until they turn golden brown.
- In a bowl, combine the toasted breadcrumbs with the crushed peppercorns and lemon zest.
- Create the batter by whisking the egg and incorporating the mayonnaise and flour. Season the batter with sea salt and black pepper.
- Lightly grease a baking tray with oil.
- Dip each chicken strip into the batter, ensuring even coating. Using tongs, let the excess batter drip back into the bowl before transferring the strip to the breadcrumb mixture.
- Coat the chicken strips evenly with breadcrumbs by spooning them over and gently pressing to stick.
- Arrange the breaded chicken strips in a single layer on the prepared baking sheet, leaving a little space between each strip.
- Bake in the oven for approximately 20 minutes. Flip the strips once during baking to ensure they cook evenly. Remove from the oven once the chicken is thoroughly cooked.
- While the chicken tenders bake, prepare the lemon pepper mayonnaise. Combine the mayonnaise with the lemon juice, mixing until smooth.
- Finely chop the parsley leaves and crush the peppercorns again. Stir them into the mayonnaise mixture. Cover and refrigerate until the chicken tenders are ready.
- Serve the hot, freshly baked chicken tenders with the chilled lemon pepper mayonnaise.
Recipe Notes
- Even Coating: Coat chicken evenly for uniform baking.
- Pre-Toasted Breadcrumbs: Toast crumbs for crunch without excess oil.
- Baking Tray Space: Space strips for even crisping.
- Flip for Evenness: Turn halfway for golden-brown sides.
- Chilled Mayo: Chill mayo to meld flavors while chicken bakes.
- Check for Doneness: Ensure 74°C (165°F) internal temp.
- Serve Fresh: Enjoy immediately with mayo for best taste.
