The BEST Lemon Pepper Chicken Tenders!
As I mentioned in my other article this week, sadly, this is my last week with the best job in the world: writing newsletters for Cook’n :’( It has been my absolute pleasure to share all my favorite recipes with you guys these last nine years and it took a lot of thought to determine the all-important question of the FINAL recipe I wanted to share with you all :)
This says a lot about who Mary is and what she wants to be known for forever lol! Okay, not really--it doesn’t quite need to be so dramatic. But I did know it had to be a GREAT recipe, and boy, have I got that for you today!
In honor of all the dozens of times I have mentioned how much I ADORE lemon pepper chicken wings from Wingstop, I had to share a type of copycat recipe for you that I love today. To be honest, I think I owe you an apology for the amount of times I overshared my love for these wings. It wasn’t intentional--I didn’t really mean to be obsessed with them or talk about them as frequently as I probably did, but it just shows how dang good they are! And it’s not just me. I think anyone who has tried them is obsessed after the first bite.
Let’s be real--I think sadly most Wingstops do not have the greatest customer service--I cannot even tell you the amount of times they have forgotten our order of fries, sides of ranch, or heck, even a whole box of the wings, but they don’t even need great customer service to stop us or so many others from coming back!
Today’s absolutely perfect recipe if you are craving some amazing lemon pepper chicken is from on guy on YouTube known as, “Whip It Up with Jay” and the title of the video is called “Lemon Pepper Chicken Tenders | Wingstop Who?”. I’m telling you--it is worth it to watch the video to see his passion for this chicken, see the recipe instructions in action, see how perfectly golden brown delicious they are and most importantly, you get to hear the CRUNCH of the perfectly cooked chicken tenders. Just that crunch alone will get you to drop everything and make this chicken!
It seriously creates the most flavorful, the most crispy, the MOST delicious chicken tenders you will ever have! I think the secret is he has a very flavorful marinade with plenty of hot sauce in it that he marinates for an hour and then you double dip into your flour mixture to bread your tenders with. This gives the BEST breading for your chicken tenders.
I really hope you give this recipe a try and thank you SO MUCH for all your support this past nine years! It has been such a fun ride sharing and chatting with all our amazing Cook’n family all over the world! Please take care and eat more chicken! ;)
MARINADE:
4 large eggs
1 cup of milk
1/4 cup hot sauce
1/2 tbsp onion powder
1/2 tbsp garlic powder
1 1/2 - 2 pounds chicken tenderloins
BREADING MIXTURE:
3 cups all-purpose flour
1/4 cup cornstarch
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp paprika
1/2 tbsp salt
1 tbsp ground black pepper
oil for frying (peanut or canola work well)
SAUCE:
4 tbsp unsalted butter, melted
2 tbsp lemon pepper seasonings (Lawry’s brand is recommended)
1 teaspoon dried parsley
Directions:
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This says a lot about who Mary is and what she wants to be known for forever lol! Okay, not really--it doesn’t quite need to be so dramatic. But I did know it had to be a GREAT recipe, and boy, have I got that for you today!
In honor of all the dozens of times I have mentioned how much I ADORE lemon pepper chicken wings from Wingstop, I had to share a type of copycat recipe for you that I love today. To be honest, I think I owe you an apology for the amount of times I overshared my love for these wings. It wasn’t intentional--I didn’t really mean to be obsessed with them or talk about them as frequently as I probably did, but it just shows how dang good they are! And it’s not just me. I think anyone who has tried them is obsessed after the first bite.
Let’s be real--I think sadly most Wingstops do not have the greatest customer service--I cannot even tell you the amount of times they have forgotten our order of fries, sides of ranch, or heck, even a whole box of the wings, but they don’t even need great customer service to stop us or so many others from coming back!
Today’s absolutely perfect recipe if you are craving some amazing lemon pepper chicken is from on guy on YouTube known as, “Whip It Up with Jay” and the title of the video is called “Lemon Pepper Chicken Tenders | Wingstop Who?”. I’m telling you--it is worth it to watch the video to see his passion for this chicken, see the recipe instructions in action, see how perfectly golden brown delicious they are and most importantly, you get to hear the CRUNCH of the perfectly cooked chicken tenders. Just that crunch alone will get you to drop everything and make this chicken!
It seriously creates the most flavorful, the most crispy, the MOST delicious chicken tenders you will ever have! I think the secret is he has a very flavorful marinade with plenty of hot sauce in it that he marinates for an hour and then you double dip into your flour mixture to bread your tenders with. This gives the BEST breading for your chicken tenders.
I really hope you give this recipe a try and thank you SO MUCH for all your support this past nine years! It has been such a fun ride sharing and chatting with all our amazing Cook’n family all over the world! Please take care and eat more chicken! ;)
The BEST Lemon Pepper Chicken Tenders
Author: Whip it Up with Jay (YouTube)
Serving size: 3
Calories per serving: 730
Ingredients:
Calories per serving: 730
MARINADE:
4 large eggs
1 cup of milk
1/4 cup hot sauce
1/2 tbsp onion powder
1/2 tbsp garlic powder
1 1/2 - 2 pounds chicken tenderloins
BREADING MIXTURE:
3 cups all-purpose flour
1/4 cup cornstarch
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp paprika
1/2 tbsp salt
1 tbsp ground black pepper
oil for frying (peanut or canola work well)
SAUCE:
4 tbsp unsalted butter, melted
2 tbsp lemon pepper seasonings (Lawry’s brand is recommended)
1 teaspoon dried parsley
Directions:
1. Add all marinade ingredients to bowl and whip until well combined.
2. Add chicken tenderloins to marinade, cover with plastic wrap and place in fridge for about an hour. (Note: You can keep it in the fridge for longer than an hour, or even shorter. You can simply mix the marinade, dip the chicken in it and move on. But marinating for an hour really gives it some extra flavor).
3. Mix all your breading mixture ingredients together until well combined.
4. Take each piece of chicken from the marinade, letting any excess marinade drip off, then dip and coat well in flour mixture, really pressing the flour into the chicken.
5. Remove the chicken pieces from the flour bowl and set aside for 10 minutes, to really let the flour stick to the chicken before cooking.
6. We are going to double dip this chicken before we fry it, so you will take the floured chicken and dip it in the marinade again. Repeat the process for each piece of chicken to dip them in both the marinade and the coating them really well again in the flour mixture.
7. Heat up a pan with several inches of oil (peanut or canola work well) until the temperature of the oil reaches 350 degrees.
8. Cook your tenderloins, three at a time, for 9 minutes, moving them around a little bit with a spatula while they are frying so they don’t burn and stick to the bottom.
9. Remove chicken with a slotted spatula and set on a wire rack set over a cookie sheet lined with paper towels to drain.
10. Mix your ingredients for the lemon pepper sauce together. Add your chicken pieces back to a bowl and drizzle the lemon pepper sauce over the chicken, tossing and mixing the chicken around until it is evenly coated.
2. Add chicken tenderloins to marinade, cover with plastic wrap and place in fridge for about an hour. (Note: You can keep it in the fridge for longer than an hour, or even shorter. You can simply mix the marinade, dip the chicken in it and move on. But marinating for an hour really gives it some extra flavor).
3. Mix all your breading mixture ingredients together until well combined.
4. Take each piece of chicken from the marinade, letting any excess marinade drip off, then dip and coat well in flour mixture, really pressing the flour into the chicken.
5. Remove the chicken pieces from the flour bowl and set aside for 10 minutes, to really let the flour stick to the chicken before cooking.
6. We are going to double dip this chicken before we fry it, so you will take the floured chicken and dip it in the marinade again. Repeat the process for each piece of chicken to dip them in both the marinade and the coating them really well again in the flour mixture.
7. Heat up a pan with several inches of oil (peanut or canola work well) until the temperature of the oil reaches 350 degrees.
8. Cook your tenderloins, three at a time, for 9 minutes, moving them around a little bit with a spatula while they are frying so they don’t burn and stick to the bottom.
9. Remove chicken with a slotted spatula and set on a wire rack set over a cookie sheet lined with paper towels to drain.
10. Mix your ingredients for the lemon pepper sauce together. Add your chicken pieces back to a bowl and drizzle the lemon pepper sauce over the chicken, tossing and mixing the chicken around until it is evenly coated.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com
