Oven Fried Lemon Chicken Recipes

EASY BAKED LEMON CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange chicken breasts in a large baking dish. Pour water, olive oil, and lemon juice over chicken; sprinkle with bread crumbs, garlic powder, parsley, and paprika. Season with salt and pepper. Cover baking dish with aluminum foil and cut a few slits in foil to vent.
• Bake chicken breasts in preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).

OVEN FRIED LEMONADE CHICKEN

Steps:

• Pour the lemonade concentrate, salt, and pepper into a resealable plastic bag. Add the chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour or overnight.
• Preheat an oven to 350 degrees F (175 degrees C). Spray a baking sheet generously with cooking spray.
• Place the cornflakes in another resealable plastic bag and crush them into fine crumbs. Add the thyme, and mix thoroughly. Remove the chicken pieces from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken pieces into the bag containing the cornflake crumbs and shake to coat well.
• Place the chicken breasts on the prepared baking sheet so they don't touch, and spray each one lightly with cooking spray. Bake in the preheated oven for 30 to 45 minutes, until chicken juices run clear, and the top is browned and crunchy. Serve hot or cold.

OVEN-FRIED CHICKEN

Steps:

• Put oven rack in middle position and preheat to 450°F.
• Bake bread crumbs in a small shallow baking pan until dry but not browned, 2 to 4 minutes. Transfer to a shallow bowl and mix in 1/2 teaspoon salt and 1/4 teaspoon pepper. Leave oven on.
• Stir together butter, mustard, mayonnaise, lemon juice, curry powder, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a small bowl.
• Brush butter mixture all over chicken, then transfer chicken to bowl of crumbs to coat evenly on both sides, pressing crumbs to help adhere.
• Bake chicken, skin sides up, in baking pan until well browned and cooked through, 30 to 40 minutes. Let chicken stand 5 to 10 minutes (do not cover).

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.

CRISPY CHICKEN TENDERS

Steps:

• Preheat oven to 400°F (200°C). Lightly grease a baking tray / sheet with cooking oil spray, or a light coating of oil. Set aside.
• In a large bowl, whisk together the egg, oil, lemon juice, parsley, garlic, salt and pepper.
• Dip chicken tenders into egg mixture and let sit for 5 minutes while preparing crumb mixture. OPTIONAL: Cover and allow to marinate in the refrigerator for 30 minutes to an hour (if time allows).*
• In another bowl, combine both breadcrumbs, paprika, garlic powder, onion powder and parmesan cheese.
• Dredge the egg coated chicken in the breadcrumb/parmesan mixture, lightly pressing to evenly coat.
• Arrange tenders on the baking sheet / tray and lightly spray with cooking oil spray.
• Bake for 10 minutes. Flip and bake for a further 5-10 minutes or until cooked through. (Broil in the last 2-3 minutes for a golden crispy crumb!)

EASY PAN-FRIED LEMON CHICKEN RECIPE

Steps:

• In a large plastic ziptop bag, combine the chicken breast, lemon zest & juice, olive oil, salt and pepper. Press the air out of the bag and seal.
• Use a meat pounder or rolling pin to flatten the chicken breast into one even thickness.
• Let the chicken marinate for at 30 minutes for best results but you can cook it right away if needed.
• Heat a skillet over medium-high heat and add more of your fat of choice, such as coconut oil.
• Cook the chicken for 4-5 minutes per side or until completely cooked through.
• Let the meat rest for at least 5 minutes before slicing.

LEMON-BREADED FRIED CHICKEN

Steps:

• Place chicken and lemon juice into a zip-lock bag.
• Refrigerate for 2 hours turning pieces occasionally.
• Remove chicken from bag and pat dry with paper towels.
• In a medium mixing bowl, blend together salt and flour.
• Place each chicken breast into flour and shake off excess.
• In another bowl, lightly beat egg.
• After chicken is dipped into flour dip it then into the beaten egg.
• In a skillet, brown chicken breasts in oil.
• The oil should be 1/4 inch at all times during frying.
• If you can't fry all the chicken at the same time, place cooked chicken on a warm platter in an oven preheated to 200°F.
• Cover cooked chicken with aluminum foil.
• Place cut lemon wedges on platter with chicken before serving.

SOUTHERN OVEN-FRIED CHICKEN

Steps:

• Gather the ingredients. Heat the oven to 425 F.
• In a pie plate or a wide, shallow bowl, combine the flour, paprika, salt, and pepper.
• Place the chicken in the flour mixture, turning to coat thoroughly. Or combine the flour and seasonings in a paper bag or plastic food storage bag. Add chicken pieces a few at a time and shake gently to coat.
• Put 1/3 cup butter in a shallow baking pan; place it in the hot oven. When the butter has melted, arrange the chicken in the pan in a single layer, skin-side down.
• Bake for 30 minutes; turn and bake 15 minutes longer, or until chicken is tender and done (at least 165 F on a food thermometer).

LEMON-PEPPER CHICKEN WINGS

Steps:

• Make the chicken wings: Heat oven to 400 degrees and line a sheet pan with parchment paper. On the sheet pan, pat the chicken wings dry, and toss with the olive oil and salt until evenly coated.
• Roast until the chicken skin is golden brown and crispy, turning once halfway through, 30 to 40 minutes.
• Meanwhile, make the lemon pepper: Finely grate about 2 teaspoons zest from the lemons onto another parchment paper-lined pan (a considerably smaller one works). Cut the lemons into wedges and set aside for serving. Add pepper to the zest, mix to combine and spread in an even layer. When the wings are done roasting, transfer them to a large mixing bowl and turn off the oven. Place the pan with the lemon zest and black pepper in the still-warm oven, letting the lemon zest dry out and the black pepper toast in the residual heat, 3 to 5 minutes. Be careful not to burn or brown the zest; it may darken in shade slightly but should still be a vibrant yellow.
• In a small bowl, use your fingers to mix together the toasted lemon zest and black pepper with the salt, brown sugar, garlic powder and citric acid (if using) until well combined. Be sure to break up any clumps of sugar. Sprinkle 4 teaspoons of the lemon pepper over the wings and toss until evenly coated. Taste for seasoning, adding more lemon pepper as desired. (You can store the rest of the spice blend in an airtight container in a cool, dry place for up to 1 month.)
• Transfer the seasoned wings to a large platter and garnish with the lemon wedges. Serve immediately.

OVEN FRIED LEMON CHICKEN

Steps:

• Marinate chicken in lemon juice & garlic salt for 1 hour, turning frequently.
• Prehaet oven to 350.
• Lightly coat a 9 X 13 pan with cooking spray.
• Dip chicken pieces in sour cream & then roll in crumbs.
• Place each piece in pan & cover tightly with aluminum foil.
• Bake for 45 minutes.
• Remove foil -- increase oven temp to 450.
• Bake an additional 15 minutes.