Hot Lemon Pepper Ranch Chicken (Printable Version)
# What You'll Need:
→ Chicken Preparation
01 -
700 g chicken tenderloins, tendons removed
02 -
1 tablespoon olive oil
03 -
1 teaspoon paprika
04 -
1 teaspoon onion powder
05 -
1 teaspoon garlic powder
06 -
0.5 teaspoon cayenne pepper
07 -
0.5 teaspoon salt
08 -
0.5 teaspoon ground black pepper
→ Hot Lemon Pepper Ranch Glaze
09 -
60 g unsalted butter
10 -
2 tablespoons honey
11 -
2 tablespoons hot sauce
12 -
2 teaspoons lemon zest
13 -
3 tablespoons fresh lemon juice
14 -
2 teaspoons lemon pepper seasoning
15 -
1.5 tablespoons powdered ranch seasoning
# Step-by-Step Directions:
01 -
Remove white tendons from chicken tenderloins for optimal texture. Pat dry and place in a large bowl.
02 -
Drizzle olive oil over tenderloins. Sprinkle paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper evenly, then toss to coat thoroughly.
03 -
In a saucepan over low heat, melt butter. Whisk in honey, hot sauce, lemon zest, lemon juice, lemon pepper seasoning, and powdered ranch seasoning until smooth and emulsified. Divide glaze equally into two bowls.
04 -
Preheat air fryer to 200°C. Arrange chicken tenders in a single layer. Baste generously with one bowl of glaze. Air fry for 4–5 minutes, then flip and baste again. Continue cooking for a total of 13–15 minutes until fully cooked and tender.
05 -
Increase air fryer or oven to broil setting for the last 2 minutes, watching closely until the exterior develops a light char.
06 -
Transfer cooked chicken to a serving platter. Brush with glaze from the clean bowl. Serve immediately, optionally with ranch or blue cheese dressing and fresh vegetables.
# Helpful Notes:
01 -
Always remove tendons from chicken tenders for superior mouthfeel and presentation.
02 -
Separate the glaze: reserve one portion strictly for basting cooked chicken to prevent cross-contamination.
03 -
This glaze is highly versatile and can be used for wings or grilled meats.