LEMON PEPPER CHICKEN TENDERS
Our lemon pepper chicken tenders feature a tangy pan sauce made with freshly squeezed lemon juice, chicken broth, and a special seasoning blend.
Provided by Lynne Webb
Categories Chicken
Time 20m
Number Of Ingredients 12
Steps:
- Trim the white tendons from the ends of the chicken tenderloins. Combine the flour and 1 teaspoon of salt in a zip-top plastic bag, add the tenderloins, shake until coated and set aside.
- Make the lemon pepper seasoning by thoroughly combining 1/2 teaspoon of salt with the lemon zest, black pepper, garlic powder and onion powder.
- Heat the olive oil and butter in a large frying pan over medium-high heat. Shake the excess flour from each tenderloin as you add them to the pan in a single layer. Sauté until golden, 1-1/2 minutes per side.
- Reduce the heat to medium, add the lemon juice and chicken broth to the pan and sprinkle the chicken with the seasoning mix.
- Using tongs, turn the tenderloins in the sauce several times to coat.
- Simmer for a total 3 to 4 minutes to thicken the sauce, adding the scallions and turning the tenderloins after about 2 minutes.
- Remove from the heat and serve immediately, spooning some sauce over the chicken and passing the remainder at the table.
Nutrition Facts : Calories 557 kcal, Carbohydrate 20 g, Protein 70 g, Fat 21 g, SaturatedFat 6 g, Cholesterol 188 mg, Sodium 354 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 14 g, ServingSize 1 serving
LEMON CHICKEN TENDERS
This a great recipe that my family loves. It's fairly quick and easy, and you more than likely don't have to go out and buy any new ingredients!
Provided by J. Roderick
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Breaded
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a bowl, stir together paprika, salt, and pepper. Sprinkle seasoning over chicken pieces. Dip pieces in egg, then dredge in bread crumbs. Arrange chicken pieces in a single layer in an aluminum foil-lined 15x10-inch jelly roll pan.
- Bake in preheated oven for 15 minutes, turning once.
- In a small saucepan over medium-low heat, stir together sugar, lemon juice, and curry powder, stirring until sugar dissolves, about 5 minutes.
- Drizzle lemon sauce over chicken, return to oven, and bake 5 minutes more.
Nutrition Facts : Calories 441.2 calories, Carbohydrate 48.5 g, Cholesterol 191.8 mg, Fat 6.2 g, Fiber 1.5 g, Protein 46.8 g, SaturatedFat 1.4 g, Sodium 867.3 mg, Sugar 27 g
LEMON PEPPER CHICKEN TENDERS
Make and share this Lemon Pepper Chicken Tenders recipe from Food.com.
Provided by dicentra
Categories Chicken Breast
Time 16m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat the grill over medium high heat.
- In a shallow dish, combine lemon zest and juice with extra-virgin olive oil. Reserve 1/4 of the marinade.
- Coat chicken tenders in marinade and season generously on both sides with coarse black pepper. Season chicken tenders lightly with salt.
- Cook tenders in 2 or 3 batches, a single layer, in a very hot grill.
- Chicken tenders will cook 3 minutes on each side. Transfer to a serving platter and brush with the reserved marinade.
Nutrition Facts : Calories 312.5, Fat 15.6, SaturatedFat 2.4, Cholesterol 98.7, Sodium 111.2, Carbohydrate 2, Fiber 0.1, Sugar 0.6, Protein 39.4
LEMON-PEPPER FRIED "CHICKEN" TENDERS
Crispy on the outside and tender on the inside, these not-so-chicken tenders satisfy that craving because the tofu is soaked in a "not chicken" broth, yielding an umami flavor. Don't be tempted to skip the pressing of the tofu-that's crucial in removing its liquid so it can soak up that broth.
Provided by Kardea Brown
Categories main-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the lemon-pepper "chicken": Place the tofu on a layer of paper towels on a cutting board. Top with more paper towels. Place a pot over the top and fill with heavy cans to press the excess liquid from the tofu. Let stand for 30 minutes.
- Cut the tofu into strips. Soak the strips in the broth in a bowl for 1 hour.
- Meanwhile, make the ranch dip: Stir together the mayonnaise, almond milk, parsley, vinegar, garlic powder, onion powder and dill in a small bowl. Season with salt and pepper. Refrigerate until ready to serve.
- For the lemon-pepper "chicken": Pour enough oil to reach halfway up the sides of a cast-iron skillet. Heat the oil to 350 degrees F. Line a rimmed baking sheet with a wire rack.
- Make the "buttermilk" by stirring together the almond milk and vinegar in a shallow dish. Let stand, whisking occasionally, for 10 minutes to develop a tangy flavor. Combine the flour, cornstarch, lemon-pepper seasoning and salt and pepper to taste in a separate shallow dish.
- Dip the tofu strips in the "buttermilk," then dredge in the flour mixture. Fry, in batches, turning occasionally, 7 to 8 minutes. Drain on a wire rack and sprinkle with additional lemon-pepper seasoning while still hot. Serve hot with the ranch dip.
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