Lemon Pepper Wet Chicken Tenders are double-battered fried chicken tenders finished with a tangy, spicy lemon pepper butter sauce. The signature wet-dry-wet-dry dredging method creates an exceptionally crispy, shattering exterior.
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In a bowl, lightly dust the chicken tenders with about 1/4 cup of flour to help them dry out. Set aside.
In a large bowl, combine the remaining 2 cups of flour, cornstarch, baking powder, and your preferred seasoning blend. This is your dry dredge.
Transfer about 1 cup of the dry dredge mixture to a separate medium bowl.
Gradually whisk the cold sparkling water into the smaller portion of dredge until you have a very thin wet batter.
To make the sauce, melt the butter in a skillet over medium heat.
Stir in the hot sauce, 1 tablespoon of lemon pepper seasoning, lemon zest, and lemon juice.
Remove the skillet from the heat and stir in the honey and chopped cilantro. Set the sauce aside.
Dredge the chicken by first dipping a flour-dusted tender into the wet batter, ensuring it's fully coated.
Transfer the wet tender to the large bowl of dry dredge and coat thoroughly, patting the flour mixture on.
For an extra crispy coating, dip the tender back into the wet batter, and then one final time into the dry dredge. Repeat for all tenders.
Heat frying oil in a deep fryer or large pot to 350°F (175°C).
Carefully add the dredged tenders to the hot oil and fry for 4-6 minutes, until cooked through and lightly golden. Remove and let rest on a wire rack.
For extra crispiness, return the tenders to the 350°F oil and fry for 1 more minute until deep golden brown.
While the tenders are still hot, place them in a large bowl and pour the prepared lemon pepper sauce over them.
Gently toss to coat. Garnish with the remaining tablespoon of lemon pepper seasoning and more fresh cilantro before serving.
Store cooled, fried tenders in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 8–10 minutes to restore crispness before tossing with sauce.
deep-fry thermometer · slotted spoon or spider strainer · shallow bowls for dredging stations
Coat chicken in wet batter, then dry flour mixture, repeat the wet batter and dry flour steps once more for double coverage. This layering creates maximum crispness when fried.
Sparkling water creates a lighter, crispier batter due to carbonation. Regular water will work but may produce a denser coating.
Fry until golden brown and the internal temperature reaches 165°F (74°C). The exterior should be deep golden with no pale spots.
Fry the tenders ahead and store in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 8–10 minutes to restore crispness.
Maintain oil at 350–365°F (175–185°C) throughout frying. Use a thermometer to ensure consistent, even cooking.
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