Preheat oven to 425 and line a baking sheet with parchment paper.
In one shallow, wide bowl, mix bread crumbs, lemon zest, salt and 1 1/2 to 2 tsp of fresh cracked peppercorns. In another shallow, wide bowl, whisk together an egg, salt, and some fresh cracked peppercorns.
Bread chicken tenders one at a time by first pressing it in bread crumb mixture, then dipping it in the egg mixture, and then back into bread crumb mixture. Press the bread mixture onto the tenders gently and lay them on the prepared baking sheet.
Bake for 18-20 minutes, flipping the tenders half way through. Bake time will depend on the size of the tenders.
While chicken tenders are baking, whisk all the ingredients for the dipping sauce together.
**Note: you can use fresh cracked black pepper instead of peppercorns. You can also use regular bread crumbs instead of gluten free ones.