Oh my, it’s sure good to be back here again! It’s been a BEEsy season of life this last year or so. It’s been a good, though. I’ve really enjoyed spending more time with my family during this season. We’ve played a lot of board games here lately, and I’m enjoying reading the Chronicles of Narnia series with my family this summer.
I’ve found pockets of time here and there to work on my fiction writing. I’m rewriting the first draft of a middle grade novel I finished back in 2013, and I’m getting exciting about some fresh ideas for this story. My husband and I have also been working on some much-needed renovations to our house. I forgot how much time and energy it takes to work on house projects.
Over the summer, I’m hoping to share some fun and thoughtful blog posts here. I’m excited about a series on ways to encourage and support kids in creative writing and storytelling. I’m doing a creative writing workshop with my nine-year-old son this summer, and I’ll be posting some fun creative writing activities here on my blog. I’m also looking forward to sharing to some new recipes.
Today, I’d love to share one of my favorite chicken recipes to pair with a green salad ~ Lemon Pepper Chicken Tenders. The star of this simple recipe is the lemon pepper rub with its blend of lemon peel, garlic and onion powders, freshly ground pepper, and sea salt. This sassy rub greets the taste buds with a nice zing! Yep, this juicy chicken will jazz up any green salad. ♥
Lemon Pepper Chicken Tenders
- 1 pound boneless, skinless chicken tenders
- ½ cup buttermilk
- ½ tsp lemon peel (♥ I use Penzey’s Lemon Peel.♥)
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp sea salt
- ¾ tsp freshly ground pepper
- ½ cup all-purpose flour
- 3 to 4 TBSP olive oil or coconut oil
(1) Place chicken tenders in a large shallow bowl and pour buttermilk over them. Set chicken aside for 10 minutes.
(2) In the meantime, mix together in a small bowl the lemon peel, garlic and onion powders, salt, and pepper; set aside. Add flour to a shallow bowl.
(3) Remove the chicken from the buttermilk and arrange chicken as a single layer on a large plate. Generously sprinkle lemon pepper mixture on one side of each piece. Roll each piece of chicken in flour until well coated.
(4) Add oil to a large sauté pan and heat over medium-high. Arrange chicken in pan and pan fry each side until golden brown and no longer pink inside, about 4 minutes per side.
(5) Remove chicken tenders from pan and allow them to rest for a few minutes before serving. Serve as main dish or in your favorite green salad. ♦ Makes 4 servings.♦