Ingredients
Chicken and Coating
- 2 pounds chicken tenderloins
- 3 tablespoons all purpose flour
- 1 tablespoon lemon pepper seasoning
- 1 teaspoon salt
Cooking and Sauce
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 lemon (juice of)
- Fresh parsley, for garnish
Instructions
- Prepare the Coating: In a shallow dish, combine the all purpose flour, lemon pepper seasoning, and salt. Toss the chicken tenderloins in this mixture until they are evenly coated with the lemon pepper flour blend.
- Cook the Chicken Tenders: Heat 1 tablespoon of olive oil in a large skillet over medium heat until hot. Add a single layer of coated chicken tenders to the skillet. Cook undisturbed for 3 to 5 minutes, allowing a golden crust to form. Flip the tenders and cook for another 3 to 5 minutes, ensuring the internal temperature reaches 165˚F. Remove the cooked chicken from the skillet and set aside. Repeat with remaining chicken, adding more oil if needed.
- Make the Lemon Butter Sauce: Reduce the skillet heat to low. Add butter and fresh lemon juice to the pan to deglaze, scraping up any browned bits. Return all chicken tenders to the pan and toss them gently to coat them evenly with the lemon butter sauce.
- Serve and Garnish: Remove from heat and garnish with freshly chopped parsley. Serve hot for a bright and flavorful meal.
Notes
- Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
- You can substitute lemon pepper seasoning with freshly ground black pepper and lemon zest if unavailable.
- Use fresh lemon juice for the best flavor impact in the sauce.
- Serve with rice, salad, or steamed vegetables for a balanced meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
