Lemon Pepper Chicken Strips

Name: Lemon Pepper Chicken Strips
Cook time: 35 min
Total time: 35 min
Ingredients: 2 Chicken Tenders; 3/4 Egg; 1/3 cups Flour; 1/6 cups Cornstarch; 1/3 tsp Salt; 1/6 tsp Pepper; 1/3 tsp Garlic Powder; 1/3 tsp Paprika; 1/6 tsp Ground Ginger; 1/3 lemon of Lemon Juice; 1/6 lemon of Lemon Zest; 1/3 tbsp Honey; 1/3 Garlic Clove, grated; 1/3 tsp Pepper; Some Salt, small pinch; 1 tbsp Butter

These lemon pepper chicken strips are crisp, golden, and coated in a bright sweet-tart glaze with plenty of peppery bite. The chicken is double-dredged for extra crunch, then finished in a buttery lemon sauce that clings to every piece. They make a bold main dish or an easy crowd-pleasing appetizer.

These lemon pepper chicken strips are crisp, golden, and coated in a bright sweet-tart glaze with plenty of peppery bite. The chic... Show more

By Zach 👨🏻‍🍳 · Original recipe

Health Grade

C · Balanced

Time

35 min

Price

2,82 €

Calories

739 kcal

low sugar

kid friendly

comfort food

american

Method

Mix the coating

In a shallow dish, whisk together the Flour, Cornstarch, Salt, Pepper, Garlic Powder, Paprika, and Ground Ginger until everything is evenly combined and the spices are well distributed through the dry mixture.

Beat the eggs

Crack the Eggs into a separate bowl and beat them until completely smooth and loosened, with no streaks of white remaining. This will be your egg wash for the breading.

Dry the chicken

Pat the Chicken Tenders dry all over with paper towels. Removing surface moisture helps the coating grab on better and keeps the breading from sliding off during frying.

Bread the strips

Working one piece at a time, coat each chicken tender in the seasoned flour mixture, shaking off any excess. Dip it into the beaten eggs, let the extra drip away, then return it to the flour mixture for a second coating. Press lightly so the breading really adheres, then set the coated pieces aside on a tray or plate in a single layer.

Heat the oil

Pour frying oil into a deep pan so there is enough depth to submerge most of the chicken strips, then heat it to 340� F over medium to medium-high heat. Give the oil time to fully come up to temperature before frying so the coating turns crisp instead of greasy.

Fry the chicken

Carefully lower the coated chicken into the hot oil in batches, leaving space between the pieces so the temperature does not drop too quickly. Deep-fry for 5 to 7 minutes, turning as needed, until the chicken is deep golden, crisp, and cooked through in the center.

Drain and refry

Transfer the fried chicken to a rack or a paper towel-lined plate to drain briefly. For extra crunch, return the pieces to the hot oil for 1 minute, then lift them out and drain again well.

Make the lemon sauce

While the chicken finishes frying, stir together the Lemon Juice, Lemon Zest, Honey, Garlic Clove (grated), and a small pinch of salt in a bowl. Set a skillet over medium heat, melt the Butter, then pour in the lemon mixture and whisk continuously for 2 to 3 minutes until the sauce looks glossy and slightly thickened.

Coat and serve

Place the hot chicken strips in a large bowl, pour the warm lemon-pepper sauce over them, and toss until every piece is evenly coated and shiny. Serve right away while the crust is still crisp and the sauce is warm.