Lemon Pepper Chicken Strips
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Crispy double-fried chicken tenders are coated in a seasoned flour and cornstarch breading, then served with a glossy lemon-pepper butter sauce sweetened with honey.
- Time
- 40 minutes
- Equipment
- Stovetop
- Good for
- Lunch, dinner, or snacks
- Cuisine
- American
- Contains
- Gluten, dairy, and eggs
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Chicken Strips
- 700 g
- 125 g
- 125 g
- 65 g
- 6 g
- 1 g
- 3 g
- 2 g
- 1 g
Sauce
- 45 g
- 1 g
- 20 g
- 3 g
- 2 g
- 45 g
Weights are estimates. Together, the ingredients weigh about 1.14 kg before cooking, which is about 285 g per serving.
Steps
Pat the chicken tenders dry. Set up a breading station with the seasoned flour mixture in one shallow bowl and the beaten eggs in a second bowl.
Combine the flour, cornstarch, 1 teaspoon salt, 1/2 teaspoon black pepper, garlic powder, paprika, and ground ginger in a bowl. Whisk thoroughly so the spices are evenly distributed.
Dip each chicken tender into the flour mixture, turning to coat all sides and shaking off excess.
Dip the floured chicken into the beaten egg, allowing excess egg to drip back into the bowl.
Return each tender to the flour mixture and press the coating onto the chicken so it is completely covered. Place the breaded tenders on a tray while the oil heats.
Heat enough frying oil to submerge the tenders to 340°F (170 °C) / 170°C (350 °F) in a deep, heavy pot or deep fryer. Work in batches so the oil temperature does not drop too far.
Fry the breaded chicken at 340°F (170 °C) / 170°C (350 °F) until the coating is crisp and golden brown and the chicken reaches an internal temperature of 165°F (74 °C) / 74°C (165 °F), usually about 4–6 minutes depending on thickness.
Remove the chicken from the oil and drain it on a wire rack or paper towels. Let the tenders dry briefly before the second fry.
Return the drained tenders to the hot oil for about 1 minute, until the exterior is especially crisp and deeply golden. Drain again.
While the chicken drains, combine the lemon juice, lemon zest, honey, grated garlic, black pepper, and a small pinch of salt in a small bowl.
Melt the butter in a skillet or saucepan over medium heat. Do not let it brown.
Add the lemon mixture to the melted butter. Whisk continuously over medium heat until the sauce is well combined and thickened, about 2–3 minutes.
Serve the extra-crispy chicken strips immediately with the warm lemon-pepper butter sauce, either drizzled over the tenders or served alongside for dipping.
Notes
Use a thermometer to maintain the frying oil at 340°F / 170°C and to verify the chicken reaches 165°F / 74°C. Frying in batches helps keep the coating crisp. The second fry is specifically intended to maximize crispiness.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 598
- Protein
- 48 g
- Carbs
- 45 g
- Fat
- 24 g
- Fiber
- 2 g
Where the calories come from
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