Baked Lemon Pepper Chicken Tenders

These baked lemon pepper chicken tenders are crunchy, flavorful and healthy! Using panko breadcrumbs helps them crisp up nicely.

I really love the combination of flavors in these chicken tenders. They are pretty easy to put together and only take about 20 minutes to cook. I usually serve them with mashed potatoes and some green vegetable. They would also be delicious with a rice dish or some lemon spaghetti.

Here’s what you’ll need:

• 4 large chicken breasts cut into thirds or fourths
• 1/2 c butter
• 3 T lemon juice
• 3/4 c panko breadcrumbs
• 1/2 c plain breadcrumbs
• 1/2 c grated parmesan cheese
• 1 t garlic powder
• 1 t dried parsley
• 1/2 dried oregano
• 1 t black pepper
• 1/4 onion powder
• 1/4 t grated lemon peel

Preheat oven to 400.

In a pie plate or small wide bowl, melt the butter and stir in the lemon juice. In a separate pie plate, mix the breadcrumbs, parmesan and seasonings.

Dip each tender in the lemon butter. Then dip them into the breadcrumb mixture, making sure to fully coat each one. You might need to use your hands to press them onto the chicken. I usually roll them through several times just to make sure there’s a really good coating.

Lightly spray a baking sheet and place the tenders on it. Don’t crowd them or they won’t get as crispy. Bake for 10 minutes, then flip each tender using a spatula. Bake for 10 more minutes. Finally, turn the oven to broil and cook for another 2-3 minutes. This helps brown them a little more and also helps with the crispness.

These are so flavorful! You can serve with a dipping sauce if you want, but I think you will find that it’s not needed.

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Baked Lemon Pepper Chicken Tenders

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Ingredients

• 4 large chicken breasts cut into thirds or fourths
• 1/2 c butter
• 3 T lemon juice
• 3/4 c panko breadcrumbs
• 1/2 c plain breadcrumbs
• 1/2 c grated parmesan cheese
• 1 t garlic powder
• 1 t dried parsley
• 1/2 dried oregano
• 1 t black pepper
• 1/4 onion powder
• 1/4 t grated lemon peel

Instructions

1

Preheat oven to 400.

2

In a pie plate or small wide bowl, melt the butter and stir in the lemon juice.

3

In a separate pie plate, mix the breadcrumbs, parmesan and seasonings.

4

Dip each tender in the lemon butter.

5

Then dip them into the breadcrumb mixture, making sure to fully coat each one.

6

You might need to use your hands to press them onto the chicken.

7

I usually roll them through several times just to make sur

8

e there's a really good coating.

9

Lightly spray a baking sheet and place the tenders on it.

10

Don't crowd them or they won't get as crispy.

11

Bake for 10 minutes, then flip each tender using a spatula.

12

Bake for 10 more minutes.

13

Finally, turn the oven to broil and cook for another 2-3 minutes.

14

This helps brown them a little more and also helps with the crispness.