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An overhead view of a pile of lemon pepper baked chicken tenders laid on a yellow napkin. They are surrounded by decorative items, like fresh parsley, lemon slices and extra breadcrumbs.

Lemon Pepper Baked Chicken Tenders

5 from 2 votes
Delicious panko-breaded chicken fingers that all the family will love. Perfect for dipping, these Lemon Pepper Chicken Tenders are baked in the oven and served with lemon pepper mayonnaise on the side. Great for sharing at mealtimes or made for parties.
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Course: Main Course, party
Cuisine: American, British
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Calories: 1007kcal
Author: Rebecca Foxley

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.

Nutrition Estimate

Calories: 1007kcal | Carbohydrates: 46g | Protein: 60g | Fat: 63g | Saturated Fat: 11g | Polyunsaturated Fat: 34g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 267mg | Sodium: 1110mg | Potassium: 1057mg | Fiber: 4g | Sugar: 4g | Vitamin A: 354IU | Vitamin C: 11mg | Calcium: 145mg | Iron: 5mg