Sticky Lemon Pepper Chicken Tenders

Crispy, chicken tenders with a subtly hot Lemon-Pepper cornflake crumb, dipped in a delicious, zesty, sticky Lemon Pepper sauce. Episode 3 of ‘All About Chicken Tenders’.

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Cook: 20 MINS


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If baking the tenders in the oven, preheat your oven to 180°C/ 375°F.
In a large bowl, coat the chicken tenders in the smoked paprika and 1/2 tsp of salt.
In a food processor, blend together the cornflakes, garlic pepper seasoning and 1/2 tsp of salt into fine crumb.
Beat the eggs together in a bowl, dip the chicken tenders into the egg, then coat all over in the cornflake crumb. Place the tenders on a lined baking tray and bake for 15 minutes. Alternatively, air fry at 190°C/ 400°F for 12 minutes.
Meanwhile, mix together the Sticky Lemon Pepper sauce in a bowl. Heat the sauce in a small saucepan, on medium heat, until it bubbles and becomes thick, then remove from the hea
Once the chicken tenders are baked, dip them in the Sticky Lemon Pepper sauce, we recommend dipping one at a time as you eat them, so they stay super crunchy!

Nutritional Info

Per serving:

Cals – 321
Carbs – 35g
Protein – 33g
Fat – 6g


Serves 3-4

For the chicken:

  • 450g of chicken tenders.
  • Tbsp smoked paprika.
  • Tsp sp of salt.
  • 2 eggs.
  • 100g of cornflakes.
  • 1.5 tbsp of garlic pepper seasoning.
  • Zest of 1 lemon.

For the Sticky Lemon Pepper Sauce:

  • 1 clove of garlic - finely chopped.
  • Juice of 3 lemons.
  • Zest of 1 lemon.
  • 3 tbsp maple syrup.
  • Tbsp light soy sauce.
  • 2 tsp cornflour, mixed with cold water.

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