Spicy Lemon Pepper Chicken Tenders by The Golden Balance

Ingredients

• 1.5 lbs Chicken tenders
• 1/2 cup Buttermilk
• 1 tbsp Mustard (dijon or yellow)
• 2 tbsp Hot sauce, plus more for coating
• 1 tbsp Pickle juice
• 1/4 cup All-purpose flour
• 1 tsp Baking powder, divided
• 1 tsp Paprika, plus more for dry batter
• 1 tsp Garlic powder, plus more for dry batter
• 1/2 tsp Chili powder, plus more for dry batter
• 1/2 tsp Salt, plus more for dry batter
• 1/4 tsp Black pepper
• 1/2 cup Lemon pepper seasoning
• 2 Lemons, zested and juiced
• 1/2 cup Hot honey
• 1 cup All-purpose flour
• 1/3 cup Cornstarch
• 4 cups Vegetable oil, for frying

Instructions

1. Prepare the marinade: In a large bowl, whisk together buttermilk, mustard, hot sauce, pickle juice, 1/4 cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth and no lumps remain. The mixture should be thick.
2. Marinate the chicken: Add chicken tenders to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight (up to 24 hours), to allow the flavors to penetrate and tenderize the chicken.
3. Make the spicy lemon pepper sauce: In a small saucepan, combine a generous amount of hot sauce (about 1/2 cup), 1/2 cup lemon pepper seasoning, and the zest of two lemons. Place over low heat, stirring occasionally, for 2-3 minutes to infuse the flavors.
4. Add lemon juice and honey: Squeeze in the juice of both lemons into the sauce. Immediately remove the saucepan from the heat and stir in the hot honey. Stir well until fully combined. Taste and adjust sweetness or spice if desired.
5. Prepare the dry batter: In a separate shallow dish or bowl, whisk together 1 cup all-purpose flour, 1/3 cup cornstarch, a light sprinkle of baking powder (about 1/2 tsp), additional garlic powder, chili powder, paprika, and salt until well combined.
6. Preheat oil for frying: In a large, heavy-bottomed pot or Dutch oven, pour enough vegetable oil to reach at least 3 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to monitor the temperature.
7. Dredge the chicken: Remove chicken tenders from the marinade, allowing any excess to drip off. Place the chicken into the dry batter, using your free hand (to keep one hand clean) to press the flour mixture firmly onto the chicken, ensuring it's completely coated.
8. Fry the chicken: Carefully lower 3-4 dredged chicken tenders into the hot oil, ensuring not to overcrowd the pot. Fry for 5-7 minutes, flipping once, until golden brown, crispy, and cooked through to an internal temperature of 165°F (74°C).
9. Drain and sauce: Remove cooked chicken tenders with tongs or a spider strainer and place them on a wire rack set over a baking sheet to drain excess oil. Repeat with remaining chicken. While still hot, immediately toss the fried chicken tenders in the prepared spicy lemon pepper sauce until each piece is thoroughly coated.
10. Serve immediately: Enjoy your spicy lemon pepper chicken tenders hot. Garnish with fresh parsley or extra lemon zest if desired.