My Sticky Lemon Pepper Chicken Tenders: A Tangy and Crunchy Delight

There’s nothing like cooking a dish that combines flavor and texture in perfect harmony. That’s exactly what you get with my Sticky Lemon Pepper Chicken Tenders—a dish that has become a regular in my kitchen for all the right reasons. Whether you’re looking to impress guests or just treat yourself to something truly delicious, these tenders are a surefire way to satisfy your cravings.

I remember the first time I decided to create a recipe that combined the fresh, tangy taste of lemon with the savory warmth of smoked paprika and the crunch of cornflakes. I knew right away that I had stumbled upon something special. The sticky lemon pepper sauce adds a beautiful burst of citrus flavor, balanced by the sweetness of maple syrup and the salty umami of soy sauce. The end result is an irresistible dish that’s hard to put down!

Today, I’m excited to share the step-by-step process of how I make these chicken tenders in my kitchen. Along the way, I’ll throw in a few of my personal tips and insights to make sure you get the best possible outcome.

The Ingredients: Simple but Powerful

What I love most about this recipe is how it uses basic ingredients that you probably already have in your kitchen. Despite the simplicity of the ingredients, the flavors come together in a truly magical way.

Here’s what you’ll need to make Sticky Lemon Pepper Chicken Tenders that serve 3-4:

For the Chicken:

• 450g of chicken tenders: You can buy pre-cut chicken tenders, or simply cut boneless chicken breasts into strips.
• 1 tbsp smoked paprika: This adds a deep, smoky flavor to the chicken that really elevates the taste.
• 1 tsp salt: You’ll divide this between seasoning the chicken and the cornflake crumb.
• 2 eggs: For dipping the chicken tenders and helping the crumb adhere.
• 100g of cornflakes: The cornflakes create a crunchy coating that crisps up beautifully when baked.
• 1.5 tbsp garlic pepper seasoning: This adds a little extra flavor and spice to the chicken.
• Zest of 1 lemon: For a fresh, zesty hit that complements the lemon pepper sauce.

For the Sticky Lemon Pepper Sauce:

• 1 clove of garlic, finely chopped: Garlic is always a welcome addition in any sauce.
• Juice of 3 lemons: This is the star ingredient for the sticky lemon pepper sauce.
• Zest of 1 lemon: To amp up the lemon flavor even more.
• 3 tbsp maple syrup: This balances out the tartness of the lemon with a bit of sweetness.
• 1 tbsp light soy sauce: For that umami punch.
• 2 tsp cornflour, mixed with cold water: This helps thicken the sauce to a nice sticky consistency.

Getting Started: Prepping the Chicken

The first step in making these delicious tenders is prepping the chicken. I like to start by seasoning the chicken tenders with smoked paprika and salt in a large bowl. I coat them evenly, ensuring that each tender is packed with that smoky flavor.

One of the key things I’ve learned from making these tenders is that seasoning early helps build flavor layers. The smoked paprika and salt infuse the chicken, adding depth to the final taste. It’s a simple step, but don’t skip it—this is where the flavor journey begins!

Tip: If you have time, let the chicken sit with the seasoning for about 10-15 minutes before moving on. This allows the spices to penetrate the meat for even more flavor.

The Crunch Factor: Creating the Cornflake Crumb

Now, let’s talk about that incredible crunch. Cornflakes might seem like an unusual ingredient for chicken, but trust me, they work wonders. They give the chicken a crispy coating without the need for frying, which means you can enjoy that satisfying crunch with far less oil.

To make the crumb, I blend the cornflakes, garlic pepper seasoning, and a pinch of salt in a food processor. You want to blend until the cornflakes are crushed into fine crumbs. I like to leave a little texture in the crumb—nothing too fine—so you still get those crispy bites.

Tip: If you don’t have a food processor, you can place the cornflakes in a resealable plastic bag and crush them with a rolling pin. It’s a fun way to relieve stress, and it works just as well!

Dipping the Chicken: Egg and Crumb

Once the chicken is seasoned and the crumb is ready, it’s time for the dipping process. I beat the eggs together in a bowl, then dip each chicken tender into the egg mixture before rolling it in the cornflake crumb.

This step can get a little messy, but it’s worth it. Make sure to coat each tender evenly in the egg and crumb mixture. I like to press the crumb onto the chicken to make sure it sticks, giving the tenders that perfect crispy texture once they’re baked.

Tip: If you want an extra thick, crunchy coating, you can double-dip the chicken. After the first round of dipping in egg and crumb, dip the chicken again in the egg and coat with another layer of crumb.

Baking the Tenders: The Healthier Alternative

I’m a big fan of baking instead of frying when I can. It’s healthier, cleaner, and still results in wonderfully crispy chicken tenders. To bake these tenders, I preheat my oven to 180°C/375°F and line a baking tray with parchment paper.

Once the tray is ready, I arrange the chicken tenders in a single layer and pop them in the oven for about 15 minutes. You want to bake until the tenders are golden and crispy on the outside, and fully cooked through.

Tip: Make sure not to overcrowd the baking tray. The tenders need space to crisp up, so if necessary, bake them in batches.

Air Frying: A Quicker Option

If you’re in a rush or want to try a different method, you can air fry these tenders at 190°C/400°F for 12 minutes. Air frying gives you that same crispy exterior with even less oil, and it’s a quicker cooking method. I love how convenient the air fryer is for weeknight meals.

Tip: Flip the chicken tenders halfway through air frying to ensure even crispiness on both sides.

Making the Sticky Lemon Pepper Sauce

While the chicken tenders are baking (or air frying), it’s time to whip up the star of the dish—the sticky lemon pepper sauce. This sauce is what takes these tenders to the next level, combining tart lemon juice, sweet maple syrup, savory soy sauce, and a little garlic for extra flavor.

In a small saucepan, I mix together the finely chopped garlic, lemon juice, lemon zest, maple syrup, soy sauce, and cornflour slurry (cornflour mixed with cold water). I heat the mixture over medium heat, stirring constantly until the sauce starts to bubble and thicken. The sauce should become glossy and sticky, perfect for coating the chicken tenders.

Tip: Taste the sauce as it cooks. If you want more sweetness, add a little extra maple syrup. If you prefer more tang, squeeze in some extra lemon juice.

Serving the Tenders: The Best Part

Once the tenders are baked to perfection, it’s time to serve! Here’s my favorite part—I recommend dipping each chicken tender into the sticky lemon pepper sauce just before you eat it. This keeps the tenders super crunchy, as they don’t sit in the sauce for too long and lose their crispiness.

I like to serve the tenders with extra sauce on the side for dipping, along with a fresh salad or some roasted veggies to complete the meal.

Storing Leftovers (If You Have Any!)

If by some miracle you have leftovers, these tenders store really well in the fridge. Simply place them in an airtight container and they’ll stay fresh for up to 3 days. To reheat, I recommend popping them in the oven or air fryer to maintain their crispiness.

Tip: The sticky lemon pepper sauce can also be stored in the fridge for up to 5 days. Reheat it gently on the stove before using it again.

Variations and Customizations

One of the things I love most about this recipe is how versatile it is. You can easily customize the tenders and the sauce to suit your preferences. Here are a few ideas to get you started:

1. Spicy Version: If you like a bit of heat, add some chili flakes or hot sauce to the sticky lemon pepper sauce for a spicy kick.
2. Honey Lemon Sauce: Swap the maple syrup for honey if you prefer a different kind of sweetness in the sauce.
3. Different Coatings: While cornflakes are my go-to for a crispy coating, you can also try panko breadcrumbs or crushed tortilla chips for a unique twist.

Final Thoughts: A New Favorite in My Kitchen

I’ve made these Sticky Lemon Pepper Chicken Tenders countless times, and they never fail to impress. Whether you’re serving them for dinner or as a party appetizer, they’re always a hit. The balance of crunchy, tender chicken and zesty, sticky sauce is simply irresistible.

Every time I bite into one of these tenders, I’m reminded of why I love this recipe so much. It’s simple enough to make on a weeknight, but special enough to serve when you’re entertaining guests. Plus, the flavors are customizable, so you can make them your own.

So, next time you’re in the mood for something crunchy, tangy, and downright delicious, give these Sticky Lemon Pepper Chicken Tenders a try.