Lemony Fried Chicken Recipes

LEMON-PEPPER FRIED CHICKEN

Steps:

• Mix bread crumbs, lemon-pepper seasoning, basil, oregano, garlic powder, and salt together in a shallow dish.
• Pat chicken pieces dry with paper towels, dip in beaten eggs, and dredge through bread crumb mixture.
• Heat enough oil to thickly coat the bottom of a frying pan over medium heat. Fry chicken until golden brown and no longer pink in the center, 8 to 10 minutes per side. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).

CRISPY LEMON-FRIED CHICKEN

Steps:

• Place chicken pieces in a large bowl; add 3 teaspoons salt, lemon juice and enough water to cover chicken. Cover and refrigerate overnight. , Drain thoroughly. In a resealable plastic bag, combine the flour, paprika, pepper and remaining salt. Add chicken pieces; seal bag and toss to coat. , In a large skillet, heat 1/2 in. of oil to 375°. Add chicken; brown on all sides, about 20 minutes. Reduce heat. Carefully add water; cover and cook for 20 minutes or until juices run clear. Uncover; cook 10 minutes longer or until chicken is crisp.

LEMON FRIED CHICKEN

Steps:

• Cut the chicken into small 2-bite pieces and place in a bowl. Pour the lemon juice over the chicken to cover, and let marinate.
• Combine the flour, salt and yeast together for the tempura batter. Slowly mix in 2 cups cold water until you have a beautiful thick batter. Cover with a damp tea towel and let rise, 45 minutes.
• Remove the chicken from the marinade and pat dry. Stir into the tempura batter until the chicken is fully coated.
• Heat olive oil in a medium pan until hot. Fry the chicken in batches until beautifully golden on both sides, 2 to 3 minutes.

LEMON FRIED CHICKEN

Steps:

• Wash chicken, dry with paper towels and arrange in a shallow baking dish in a single layer.
• Combine lemon juice, 1/4 cup of the oil, garlic salt, salt, thyme, marjoram, and pepper.
• Pour over the chicken and marinate in the fridge for 1 to 2 hours.
• Remove chicken from marinade and discard marinade.
• Don't wipe chicken, just let the marinade drip off.
• Combine flour, rind, and paprika.
• Heat 1/2 cup oil in a large skillet.
• Roll chicken in flour mixture; shake off excess.
• Put floured chicken pieces in the hot oil and turn to brown on all sides, about 10 minutes.
• Place browned chicken pieces in a baking dish in a single layer.
• Bake uncovered, in a preheated 350F oven for 45- 50 minutes, or until chicken is tender.

LEMON FRIED CHICKEN

Steps:

• Preheat a heavy-based frypan over a fairly hot flame and trim the chicken fillets, separate the tenderloins if present and set aside.
• When the pan is hot, add the butter and melt until foaming before adding the chicken fillets.
• After a minute or two, when the chicken has browned, turn the fillets and add the tenderloins.
• Squeeze the juice of the lemon into the pan and cover.
• Quarter the remains of the lemon and add to the pan, cooking for a further 5 minutes or until the juices run clear when skewered.
• Add Sea Salt and Freshly Ground Black Pepper to taste if desired.