Crispy lemon pepper chicken tenders made with a golden cornflake coating and zesty citrus-pepper flavor. Quick, bold, and perfectly crunchy.

1 lb chicken tenders

1 tsp garlic powder

1 tsp paprika

1/2 tsp salt

1/2 tsp black pepper

2 eggs, beaten

4 tbsp all-purpose flour

2–3 cups crushed cornflakes

1 tsp lemon zest

1 tbsp lemon juice

Lemon Butter Sauce:

1 tbsp butter

2 cloves garlic, minced

4 tbsp lemon juice

1 tsp lemon zest

4 tbsp honey

1 tsp crushed chili (optional)

1/2 tsp salt

1/2 tsp crushed black pepper

3 tbsp water

1/4 tsp cornstarch + 3 tbsp water (slurry)

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1. Pat chicken tenders dry. Season with garlic powder, paprika, salt, and pepper.

2. Coat each tender in flour, dip in beaten eggs, and press into crushed cornflakes mixed with lemon zest.

3. Heat oil to 350°F and fry tenders in batches for 3–4 minutes per side or until golden and crispy.

4. Transfer cooked tenders to a wire rack to rest.

5. For the sauce: Melt butter, sauté garlic, then add lemon juice, zest, honey, chili, salt, and pepper.

6. Stir in water, bring to simmer. Add cornstarch slurry and cook until slightly thickened.

7. Drizzle sauce over chicken tenders or serve on the side for dipping.

For extra crispiness, rest tenders on a wire rack in a warm oven.

These tenders freeze well. Reheat in oven at 350°F for best texture.

Use freshly ground pepper for bolder flavor.