Lemony Chicken Tenders Recipes

LEMON THYME CHICKEN TENDERS

Steps:

• Combine the olive oil, garlic, chopped thyme, lemon zest, and lemon juice in a large mixing bowl. Season the chicken tenders with salt and pepper. Toss chicken with the olive oil mixture; allow to marinate for 5 minutes.
• Spray a non-stick skillet with cooking spray, and place over medium-high heat. Cook chicken tenders in the hot pan until lightly browned and cooked through, about 4 minutes per side.

LEMON CHICKEN TENDERS

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.

LEMONY CHICKEN TENDERS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray an 8x11-inch baking pan with cooking spray.
• Place chicken tenders in a single layer in the prepared pan. Spread butter on the tenders, then evenly sprinkle with salt and paprika. Drizzle with lemon juice.
• Bake, uncovered, in the preheated oven until chicken is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

LEMON-PEPPER FRIED "CHICKEN" TENDERS

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.

CHICKEN TENDERS WITH CREAMY LEMON-GARLIC SAUCE

Steps:

• Season flour with salt and pepper. Dredge chicken tenders in flour mixture until coated.
• Heat 1 tablespoon olive oil and butter in a large pan over medium-high heat. Add chicken and brown for 2 to 3 minutes per side. Remove from the pan and keep warm.
• Reduce heat to medium and add remaining 1 tablespoon olive oil. Add garlic and saute until fragrant, about 30 seconds, being careful not to burn it.
• Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add chicken stock and cook until sauce has reduced, about 10 minutes. Add half-and-half, Parmesan cheese, and lemon juice; let reduce for 10 more minutes.
• Dissolve cornstarch in water and add to the pan. Add chicken and allow to heat through, about 10 more minutes. Season with salt and pepper and serve.

CRUNCHY LEMON-GARLIC-PARMESAN CHICKEN TENDERS

Steps:

• Pound out chicken tenders with a meat mallet until very thin. Remove membranes.
• Set up a breading station with 3 shallow dishes. Combine flour, 1/4 cup and 2 tablespoons Parmesan cheese, garlic, salt, paprika, granulated onion, and pepper in the first bowl; mix until well combined. Whip eggs and remaining Parmesan cheese together in the second dish. Pour panko bread crumbs into the third dish.
• Heat oil in a skillet over medium high heat until oil reaches 350 degrees F (175 degrees C).
• Dredge chicken tenders in flour mixture, shaking off excess flour. Then dip tenders into egg mixture, and finally into panko bread crumbs, pressing to make sure panko adheres.
• Pan-fry chicken tenders in the hot oil until browned, about 90 seconds on each side. Remove tenders to a lined drip tray to drain excess fat before serving.