Lemon Pepper Wet Chicken Tenders
Crispy chicken tenders coated in a tangy and savory lemon pepper wet sauce, perfect for a flavorful meal or snack.
Ingredients
- chicken tenders
- all-purpose flour
- cornstarch
- baking powder
- sparkling water
- paprika
- garlic powder
- onion powder
- salt
- black pepper
- cooking oil
- unsalted butter
- hot sauce
- lemon pepper seasoning
- lemon
- honey
- cilantro
- parsley
- ranch dressing
Method
- 1
Pat the chicken tenders dry and place them in a bowl. Dust them generously with about 0.5 cup of all-purpose flour to help dry them out and allow the batter to adhere better. Set aside.
- 2
In a large mixing bowl, combine 1.5 cups all-purpose flour, cornstarch, baking powder, paprika, garlic powder, onion powder, salt, and black pepper. Whisk until well combined.
- 3
Transfer about 1.5 cups of the dry batter mixture into a separate bowl.
- 4
Gradually pour in the cold sparkling water while whisking, until you have a very thin, smooth batter, similar in consistency to crepe batter.
- 5
In a saucepan over medium-low heat, melt the butter.
- 6
Add the hot sauce and lemon pepper seasoning, stirring to combine.
- 7
Zest one lemon directly into the sauce.
- 8
Squeeze the juice of the entire lemon into the pan.
- 9
Turn off the heat.
- 10
Drizzle in the honey and add the freshly chopped cilantro. Stir to combine and set aside.
- 11
Heat the cooking oil in a deep fryer or a heavy-bottomed pot to 350°F (175°C).
- 12
Working with one tender at a time, follow the "wet-dry, wet-dry" method: Dip a flour-dusted tender into the wet batter, ensuring it's fully coated. Transfer it to the dry batter mixture and toss to coat completely. Pat the flour in to create a thick crust.
- 13
Dip it back into the wet batter.
- 14
Finish by placing it back into the dry batter for a final, heavy coating. Place the breaded tender on a wire rack. Repeat for all tenders.
- 15
Carefully place the breaded tenders into the hot oil. Fry for 4-6 minutes, or until they are lightly golden and cooked through.
- 16
Remove the tenders from the oil and let them rest on a wire rack for a few minutes.
- 17
Return the tenders to the 350°F oil and fry for another 1-2 minutes, until they are deep golden brown and extra crispy.
- 18
While the tenders are still hot from the fryer, place them in a large bowl. Pour the warm lemon pepper wet sauce over them.
- 19
Gently toss the tenders to coat them evenly in the sauce. Garnish with a sprinkle of extra lemon pepper seasoning and fresh parsley.
- 20
Serve immediately with ranch dressing or your favorite creamy dip on the side.
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