Lemon Pepper Chicken Tenders cooked in an air fryer is a delicious appetizer where lemony zesty chicken is coated with a crunchy coating and topped with a creamy citrusy sauce. It comes together in under 3 minutes using a few simple ingredients.
PREP TIME: 10 MINUTES
SERVINGS: 6 PEOPLE
CALORIES: 333 KCAL
FOR THE TENDERS
- 2 pound chicken tenders 1 kg
- 1 tablespoon lemon pepper seasoning
- 2 large eggs beaten
- 1 cup panko bread crumbs or regular breadcrumbs
- ½ cup all-purpose flour
- cooking oil or oil spray as required
FOR THE SAUCE
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 1 cup chicken stock (chicken broth)
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon cajun seasoning (or Italian seasoning)
- ½ teaspoon paprika
- ½ teaspoon red pepper flakes
- 3 tablespoons chopped fresh parsley
COAT THE CHICKEN
Rinse chicken tenders and drain them well.
Pat them dry using paper towels.
Add the chicken tenders to a mixing bowl along with lemon pepper season and mix well.
Set up a breading station with 3 bowls. Add all-purpose flour, breadcrumbs, and eggs each into its own bowl.
Pick one tender and dredge it with the flour. Then dip it into the egg mixture, coating well and letting excess drip off. Coat generously with panko.
Repeat this process once more.
AIR FRY THE CHICKEN
Arrange the ready chicken tenders in the basket of the air fryer in a single layer.
Note – Fry in batches if they don’t fit in one go.
Brush or spray with oil generously.
Air fry at 360 degrees F (180 degrees c) for 10 minutes.
Flip and air fry for another 10 minutes or until golden brown.
Transfer the tenders to a serving platter and cover them with aluminum foil to keep them warm.
MAKE THE SAUCE
While the chicken tenders are frying, make the sauce.
Add butter to a pan and melt it over medium heat.
Add all-purpose to the pan and cook for a minute, stirring continuously, until it turns light brown in color.
Switch off the heat.
Whisk in chicken stock and lemon juice.
Switch on the heat to medium and cook for a minute until the sauce thickens, stirring frequently.
Add cajun seasoning, paprika, and red pepper flakes, and cook for another minute.
Add more stock if the sauce looks thick. It should be of pourable consistency.
Check for salt and pepper and add more if needed.
Pour the sauce over the crispy chicken tenders and serve immediately.
This recipe can be easily doubled or tripled as per your requirement. Make sure to air fry the chicken in batches.
Calories: 333kcal | Carbohydrates: 20g | Protein: 38g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 163mg | Sodium: 360mg | Potassium: 689mg | Fiber: 1g | Sugar: 2g | Vitamin A: 544IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 2mg