Lemon Pepper Chicken Strips

Ingredients

• 7 chicken tenders (Use 6–8 chicken tenders.)
• 2.5 eggs (Beaten; use 2–3 eggs as needed for coating.)
• 1 cup all-purpose flour (For the breading mixture.)
• 0.5 cup cornstarch (For the breading mixture.)
• 1 tsp salt (For the chicken breading.)
• 0.5 tsp black pepper (For the chicken breading.)
• 1 tsp garlic powder (For the chicken breading.)
• 1 tsp paprika (For the chicken breading.)
• 0.5 tsp ground ginger (For the chicken breading.)
• frying oil (As needed for deep-frying at 340°F / 170°C; approximately 30 g may be absorbed.)
• 1 lemon juice (Juice of 1 lemon.)
• 0.5 lemon zest (Zest of 1/2 lemon.)
• 1 tbsp honey (For the sauce.)
• 1 garlic (Grated.)
• 1 tsp black pepper (For the lemon-pepper sauce.)
• salt (One small pinch, for the sauce.)
• 3 tbsp butter (Melted as the base of the sauce.)

Steps

1. 1

   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.

2. 2

   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.

3. 3

   Dip each chicken tender into the flour mixture, turning to coat all sides and shaking off excess.

4. 4

   Dip the floured chicken into the beaten egg, allowing excess egg to drip back into the bowl.

5. 5

   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.

6. 6

   Heat enough frying oil to submerge the tenders to 340°F / 170°C in a deep, heavy pot or deep fryer. Work in batches so the oil temperature does not drop too far.

7. 7

   Fry the breaded chicken at 340°F / 170°C until the coating is crisp and golden brown and the chicken reaches an internal temperature of 165°F / 74°C, usually about 4–6 minutes depending on thickness.

8. 8

   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.

9. 9

   Return the drained tenders to the hot oil for about 1 minute, until the exterior is especially crisp and deeply golden. Drain again.

10. 10

    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.

11. 11

    Melt the butter in a skillet or saucepan over medium heat. Do not let it brown.

12. 12

    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.

13. 13

    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 per serving

• main
• dinner
• chicken
• fried
• crispy
• American
• high-protein