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Baked Lemon Pepper Chicken Tenders

These baked lemon pepper chicken tenders deliver a golden, crispy panko crust packed with bright lemon zest and cracked pepper – all from the oven, no frying needed. Ready in under 30 minutes, this easy baked lemon pepper chicken tenders recipe is high-protein, family-friendly, and ideal for weeknight dinners or meal prep.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients
  

  • 680 g chicken tenderloins
  • ⅓ cup all-purpose flour or rice flour for GF
  • 2 large eggs beaten
  • 1 cup panko breadcrumbs
  • 2 tbsp grated Parmesan optional
  • 1½ tsp freshly cracked black pepper
  • 1½ tsp fresh lemon zest
  • 1 tsp kosher salt
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp smoked paprika
  • 2 tbsp olive oil or cooking spray
  • Juice of ½ lemon

Method
 

  1. Preheat oven to 425°F (220°C). Place a wire rack over a baking sheet and spray it with cooking spray.
  2. Combine pepper, lemon zest, salt, garlic powder, onion powder, and paprika. Mix half into the panko; use the other half to season the raw tenders directly.
  3. Pat chicken dry. Dredge in flour, dip in egg, then press firmly into the seasoned panko.
  4. Set them up on a wire rack, and drizzle with oil, then squeeze lemon juice on top.
  5. Bake for 18–20 minutes until the coating is deep golden brown, and the internal temp reaches 165°F. These baked lemon pepper chicken tenders need no flipping when using a wire rack.
  6. Rest for 2–3 minutes before serving.

Notes

The first time I made baked lemon pepper chicken tenderloins, I skipped the wire rack and went flat on the sheet. The tops looked fine. The bottoms were limp. One small change fixed everything.
Pro tip: if your family goes through these fast (mine does), double the batch and freeze half. Future-you will be very grateful on a Tuesday night when dinner needs to happen in 20 minutes.
Servings: 4
Course: dinner, Main Course, Snack
Cuisine: American
Calories: 200