A low point, easy, cripsy lemon chicken that is loaded with delicious flavor and made with just a few simple ingredients. 

Ingredients:

• 12 skinless, boneless chicken tenders
• 1/2 cup fresh lemon juice
• 1/2 cup flour
• 1/2 tsp salt
• 1/2 tsp paprika ( I use Dak’s original red salt-free seasoning)
• Dash of pepper
• 2 Tbsp vegetable oil
• 1/2 Tbsp lemon zest
• 1/4 cup chicken stock
• Dash of lemon extract or lemon juice

Directions:

1. Please lemon juice and chicken tenders in a ziplock bag or tupperware and marinate overnight. In the morning, drain chicken.
2. Preheat oven to 350 degrees.
3. In a ziplock bag, combine flour, salt, paprika and pepper. Shake well to mix.
4. Place a few tenders at a time into bag and coat chicken evenly with flour.
5. Heat oil in a skillet pan. Fry chicken tenders on both sides until nice and brown. (I used 1 Tbsp vegetable oil per 6 tenders) cook for about 4 minutes on each side.
6. In a shallow baking dish, arrange chicken tenders in a single layer.
7. Sprinkle lemon zest on top of tenders.
8. Mix chicken stock and lemon extract or juice and pour over tenders.
9. Bake for 20-25 minutes or until chicken is tender.

Servings: Makes 12 tenders/ 4 tenders for 5 Freestyle smart points

Notes:
The easiest way to get most juice out of a lemon is to heat lemon in the microwave in a microwaveable bowl for about 1 min. Then squeeze the juice from the hole that was made by the escaping steam.

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Yield: 12 tenders

Crispy Lemon Chicken

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A low point, easy, crispy lemon chicken that is loaded with delicious flavor and made with just a few simple ingredients. 

Prep Time 15 minutes

Cook Time 25 minutes 20 seconds

Total Time 40 minutes 20 seconds

Ingredients

• 12 skinless, boneless chicken tenders
• 1/2 cup fresh lemon juice
• 1/2 cup flour
• 1/2 tsp salt
• 1/2 tsp paprika ( I use Dak's original red salt-free seasoning)
• Dash of pepper
• 2 Tbsp vegetable oil
• 1/2 Tbsp lemon zest
• 1/4 cup chicken stock
• Dash of lemon extract or lemon juice

Instructions

1. Please lemon juice and chicken tenders in a ziplock bag or tupperware and marinate overnight. In the morning, drain chicken.
2. Preheat oven to 350 degrees.
3. In a ziplock bag, combine flour, salt, paprika and pepper. Shake well to mix.
4. Place a few tenders at a time into bag and coat chicken evenly with flour.
5. Heat oil in a skillet pan. Fry chicken tenders on both sides until nice and brown. (I used 1 Tbsp vegetable oil per 6 tenders) cook for about 4 minutes on each side.
6. In a shallow baking dish, arrange chicken tenders in a single layer.
7. Sprinkle lemon zest on top of tenders.
8. Mix chicken stock and lemon extract or juice and pour over tenders.
9. Bake for 20-25 minutes or until chicken is tender.

Servings: Makes 12 tenders/ 4 tenders for 5 Freestyle smart points

Notes

The easiest way to get most juice out of a lemon is to heat lemon in the microwave in a microwaveable bowl for about 1 min. Then squeeze the juice from the hole that was made by the escaping steam.

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  Dak's. Orignal Red-Salt Free, All Natural