Lemon Chicken Strips

Lemon Chicken Strips

Inspired By Home Cooks 0

"A quick and easy family-pleasing dish. Chicken tenders are coated, baked and then served with a mild curry sauce."

Ingredients 35 m {{adjustedServings}} servings 236 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 236 kcal
  • 12%
  • Fat:
  • 4.2 g
  • 6%
  • Carbs:
  • 17.5g
  • 6%
  • Protein:
  • 31.2 g
  • 62%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 578 mg
  • 23%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a bowl, stir together paprika, salt, and pepper. Sprinkle seasoning over chicken pieces. Dip pieces in egg, then dredge in bread crumbs. Arrange chicken pieces in a single layer in an aluminum foil-lined 15x10-inch jelly roll pan.
  3. Bake in preheated oven for 15 minutes, turning once.
  4. In a small saucepan over medium-low heat, stir together SPLENDA(R) Granulated Sweetener, lemon juice, and curry powder, stirring until sweetener dissolves, about 5 minutes.
  5. Drizzle lemon sauce over chicken, return to oven, and bake 5 minutes more.
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  • Note
  • This is a reduced sugar version of a recipe originally submitted by an Allrecipes home cook.
  • Serving Size: 4 oz prepared chicken tenders
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Reviews 23

  1. 38 Ratings


I like the flavor of the recipe but made a few changes. I mixed the sauce with 1/4 cup sugar, 1/2 Lemon juice, and the 1 teaspoon Curry power and then brought to a boil. I thickened the sauce with some corn starch and served it on the side. The next time I wouldn't bother with the dreading and I would just pan sear the chicken breast with a little lemon pepper seasoning and olive oil. Served it with Long grain brown rice and it was tasty.


Pretty tasty. I used panko crumbs on the chicken because I like the crunch. After I made the sauce, I sauted up some onions, snow peas and water chestnuts and added them to the sauce. I served this over shirataki noodles. The lemon was a bit strong for me so i added a dash of teriyaki sauce and some red pepper flakes for heat.


My family really liked this. It was really easy, which is a big plus for me. The chicken was sweet and flavorful, and the curry was not too strong to be overpowering. I used regular sugar, because we didn't have Splenda, but I will buy some for the future times we have this for dinner. Thanks!