Lemon Pepper Air Fryer Chicken Tenders With a crunchy coating and a creamy citrusy sauce on top, the zesty chicken with lemon flavour makes for a delectable appetiser known as lemon pepper chicken tenders. With a few basic supplies, it can be assembled in less than forty minutes. Make it using my simple air fryer recipe.
With just a few basic ingredients, you can make these delicious appetisers in less than 30 minutes: lemon pepper chicken tenders.
Recipe By: Neha whiskaffair
Prepared in ten minutes
Cooking Time: 30 minutes
Time Spent: forty minutes
Servings: six individuals
Ingredients for Lemon Pepper Air Fryer Chicken Tenders:
Regarding The Tenders;
- One tablespoon of lemon pepper seasoning
- Two pounds (1 kg) of chicken tenders
- One cup panko bread crumbs (or ordinary bread crumbs)
- ½ cup all-purpose flour
- Two big eggs (beaten)
- Cooking oil or oil spray (as needed)
Needed for the sauce;
- Two tablespoons salted butter
- Two teaspoons all-purpose flour
- One cup of chicken broth, or chicken stock
- Two tablespoons of freshly squeezed lemon juice
- One teaspoon of Italian or cajun seasoning
- Half teaspoon of ground paprika
- Half teaspoon of red pepper flakes
As a garnish, add three tablespoons of freshly chopped parsley.
Instructions for Lemon Pepper Air Fryer Chicken Tenders:
Chicken Coat;
- After rinsing, thoroughly drain the chicken tenders.
- Paper towels are used to pat them dry.
- Combine the chicken tenders with the lemon pepper seasoning in a mixing dish and well mix.
- Advice: At this point, add ¼ teaspoon of baking soda to make the tenders extremely juicy and tender.
Put up three small bowls at a breading station. Place the eggs, breadcrumbs, and all-purpose flour into separate bowls. - Select a tender and coat it with flour. Next, thoroughly coat it with the egg mixture, allowing any excess to fall off. Apply a thick layer of panko.
- Do this again.
- Apply the same coating to each chicken tender, then place them on a platter.
Air-Fry the Chicken;
- Put the cooked chicken tenders in the air fryer’s basket in a single layer.
- Note: If they don’t fit in one go, fry them in batches.
Use a lot of oil while brushing or spraying. - Bake at 360°F (180°C) for ten minutes.
- After ten minutes, flip, and continue air fry until golden brown.
- To keep the tenders warm, move them to a serving plate and cover with aluminium foil.
Prepare the sauce;
- Prepare the sauce while the chicken tenders are frying.
Melt the butter in a pan over medium heat. - Stir the all-purpose flour into the pan and heat, stirring constantly, for one minute, or until the flour turns light brown.
- Turn off the heating system.
- Add lemon juice and chicken stock and whisk.
- Turn the heat down to medium and swirl constantly for a minute or until the sauce thickens.
- Cook for a further minute after adding the red pepper flakes, paprika, and cajun seasoning.
- If the sauce seems thick, add extra stock. It ought to have a pourable texture.
- Inspect for salt and pepper, adding additional as necessary.
- Serve the chicken tenders immediately after pouring the sauce over them.
Note for the recipe: You can simply double or quadruple this recipe to suit your needs. Ensure that the chicken is air-fried in batches.
Storage Advice;
- These chicken tenders with lemon pepper can be refrigerated for two to three days when kept in an airtight container.
- Place back into an air fryer and reheat for a couple more minutes. After adding sauce, serve.
Nutrition Facts;
333 kcal; 20g carbs; 38g protein; 10g fat; 4g saturated fat; 1g polyunsaturated fat; 3g monounsaturated fat; 0.2g trans fat; 163 mg cholesterol; 360 mg sodium; 689 mg potassium; 1g fibre; 2g sugar; 544 IU vitamin A; 4 mg vitamin C; 45 mg calcium; 2 mg iron