It’s 6pm and you need dinner fast. If you’re craving something crispy and tangy, these tenders are for you. This crispy lemon garlic chicken is a total game-changer for busy nights.
You do not need a deep fryer for great results. These bake up perfectly golden in your oven. You will love how the fresh citrus cuts through the savory garlic. It is a reliable meal that never fails.
Why You’ll Make This Again
You will love how fast this comes together. It is perfect for a quick weeknight dinner when time is short. The bright lemon flavor makes it feel fresh for Spring. These are much better than anything from a box.
Your family will ask for these every single week. They are reliable, simple, and incredibly satisfying. You only need a few basic pantry staples. It is the ultimate solution for a stressful evening.
How This Comes Together
We use a simple three-bowl dredging station. This ensures every piece gets a perfectly golden crust. Mixing the garlic directly into the egg adds deep flavor. High heat in the oven keeps the meat juicy. You can prep everything while the oven heats up.
What You’ll Need
Most of these items are already in your pantry. Use fresh lemon for the best citrus punch.
- 1 lb chicken tenderloins
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 3 cloves garlic, minced
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
Step-by-Step Directions
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a baking sheet with parchment paper.
- Toss the chicken tenderloins in a bowl with lemon juice, salt, and pepper.
- Prepare three shallow bowls: one with flour, one with the beaten eggs mixed with minced garlic and lemon zest, and one with panko breadcrumbs mixed with dried oregano.
- Dredge each chicken piece in the flour, then the egg mixture, and finally the panko breadcrumbs, pressing firmly to adhere.
- Arrange the tenders on the baking sheet and lightly spray with olive oil.
- Bake for 15 to 18 minutes, turning once halfway through, until the internal temperature reaches 165 degrees Fahrenheit.
- Serve warm with optional lemon wedges.
How To Serve It
These tenders look beautiful on a large platter with extra lemon. Serve them with a side of roasted potatoes. A crisp green salad balances the rich garlic flavors. Kids love dipping these in honey mustard or ranch. It is a kid-approved meal that adults enjoy too.
Leftovers & Storage
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to four days. To keep them crispy, reheat them in an air fryer. You can also use a toaster oven at 350 degrees. Avoid the microwave if you want to keep the crunch. These work great for meal prep lunches the next day.
Make It Even Better (Pro Tips)
- Don’t skip the lemon zest for maximum flavor punch.
- Avoid crowding the pan so they crisp up evenly.
- Substitute gluten-free flour and breadcrumbs if you need to.
- Use a meat thermometer to prevent overcooking the chicken.
- Spray the tenders generously with oil for a golden color.
- Press the panko firmly so it sticks to the meat.
- Serve with a garlic aioli for an extra flavor boost.
Easy Ways To Change It Up
- Add red pepper flakes for a spicy kick.
- Mix in grated Parmesan cheese with the panko crumbs.
- Try this with turkey strips for a different protein.
- Use lime zest and cilantro for a zesty summer twist.
Quick Questions
Can I use chicken breasts instead?
Yes, just slice them into even strips. Ensure they are the same thickness for even cooking. This keeps the crispy lemon garlic chicken moist.
How do I make them extra crispy?
Make sure to use panko instead of regular breadcrumbs. The larger flakes create a better crunch. Spraying them with oil is also a key step.
I hope you love these tenders as much as we do. They are the perfect solution for a busy night. Give them a try and let me know what you think!
— Ethan
Crispy Lemon Garlic Chicken Tenders
Ingredients
Method
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a baking sheet with parchment paper.
- Toss the chicken tenderloins in a bowl with lemon juice, salt, and pepper.
- Prepare three shallow bowls: one with flour, one with the beaten eggs mixed with minced garlic and lemon zest, and one with panko breadcrumbs mixed with dried oregano.
- Dredge each chicken piece in the flour, then the egg mixture, and finally the panko breadcrumbs, pressing firmly to adhere.
- Arrange the tenders on the baking sheet and lightly spray with olive oil.
- Bake for 15 to 18 minutes, turning once halfway through, until the internal temperature reaches 165 degrees Fahrenheit.
- Serve warm with optional lemon wedges.
