Lemon Pepper Crusted Chicken Tenders
Juicy chicken tenders coated in a bright lemon pepper crust, baked to golden perfection. This dish comes together quickly with simple pantry ingredients and pairs well with a light salad or roasted veggies.
Ingredients
- 1 lb chicken tenders
- 1/2 cup all-purpose flour
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 2 tablespoons olive oil, for coating
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 pinch red pepper flakes (optional)
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a lightly greased rack. This helps the crust stay crisp.
- In a shallow dish, mix flour, pepper, salt, oregano, and paprika. Set it aside.
- Pat the chicken tenders dry with a paper towel. This helps the coating stick better.
- Toss the tenders in olive oil until they're lightly slick. You don’t need to drown them—just a gentle coating.
- Roll each tender in the flour mixture, shaking off any excess. The goal is a thin, even crust.
- Place the coated tenders on the prepared baking sheet. Brush or drizzle a little lemon juice over the tops, then sprinkle with lemon zest for a bright kick.
- Bake for 12–15 minutes, turning once halfway through, until the chicken is cooked through and the crust is lightly golden.
- If you want extra crispness, you can broil for 1–2 minutes at the end, watching closely so they don’t burn.
- Let the tenders rest for a few minutes before serving. A squeeze of fresh lemon over the top really brings it all together.