Lemon Buttermilk Chicken Recipes

Steps:

• In a small bowl, combine flour, salt and pepper. Set aside 4-1/2 teaspoons for sauce. Sprinkle remaining flour mixture over both sides of chicken. , In a large nonstick skillet, heat oil over medium heat. Add chicken; cook until juices run clear, 7-9 minutes on each side. Remove and keep warm. , In the same pan, melt butter over medium-high heat. Add onion; cook and stir until tender, 3-5 minutes. Stir in thyme and reserved flour mixture until blended. Gradually stir in broth and lemon juice, scraping up any browned bits from bottom of pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve over chicken. Sprinkle with thyme.

Steps:

• Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat.
• Stir in buttermilk until chicken is coated. Refrigerate for 6 hours.
• Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
• Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
• Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C). Add all the chicken to the pan and cook for 10 minutes.
• Turn chicken pieces and cook for another 10-15 minutes.
• Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.

Steps:

• Combine marinade ingredients in a deep dish.
• Add chicken and marinate for a couple of hours or overnight.
• Combine the crumb ingredients.
• Drain chicken from marinade and press into the breadcrumbs.
• Heat oil in a large frying pan.
• Add chicken and cook on medium heat for 20 minutes or until golden and cooked through.
• Serve with 1/2 cup mayonnaise mixed with the juice of 2 limes and 2 tablespoons olive oil.

Steps:

• Preheat oven to 350 degrees.
• Wash the chicken thoroughly in cold water, both inside and out. Remove all the bits of fat hanging loose. Let the bird sit for about 10 minutes on a slightly tilted plate to let all the water drain out of it. Pat it thoroughly dry all over with cloth or paper towels.
• Sprinkle a generous amount of salt and black pepper on the chicken, rubbing it with your fingers over all its body and into its cavity.
• Wash the lemons in cold water and dry them with a towel. Soften each lemon by placing it on a counter and rolling it back and forth as you put firm downward pressure on it with the palm of your hand. Puncture the lemons in at least 20 places each, using a sturdy round toothpick, a trussing needle, a sharp-pointed fork, or similar implement.
• Place both lemons in the bird's cavity. Close up the opening with toothpicks or with trussing needle and string. Close it well, but don't make an absolutely airtight job of it because the chicken may burst. Run kitchen string from one leg to the other, tying it at both knuckle ends. Leave the legs in their natural position without pulling them tight. If the skin is unbroken, the chicken will puff up as it cooks, and the string serves only to keep the thighs from spreading apart and splitting the skin.
• Put the chicken into a roasting pan, breast facing down. Do not add cooking fat of any kind. This bird is self-basting, so you need not fear it will stick to the pan. Place it in the upper third of the preheated oven. After 30 minutes, turn the chicken over to have the breast face up. When turning it, try not to puncture the skin. If kept intact, the chicken will swell like a balloon, which makes for an arresting presentation at the table later. Do not worry too much about it, however, because even if it fails to swell, the flavor will not be affected.
• Cook for another 30 to 35 minutes, then turn the oven thermostat up to 400 degrees, and cook for an additional 20 minutes. Calculate between 20 and 25 minutes total cooking time for each pound. There is no need to turn the chicken again.
• Whether your bird has puffed up or not, bring it to the table whole and leave the lemons inside until it is carved and opened. The juices that run out are perfectly delicious. Be sure to spoon them over the chicken slices. The lemons will have shriveled up, but they still contain some juice; do not squeeze them, they may squirt.

Steps:

• Preheat oven to 450 degrees. Cut the preserved lemons into quarters and remove the rinds from the flesh, reserving both. Create a pocket between the skin and meat of each chicken breast. Slide pieces of the lemon rind, pith side down, into each pocket, two pieces per breast. Then rub the chickens with the remaining lemon flesh. Sprinkle the ground cumin over the birds and season with the salt and pepper.
• Set chickens on a roasting rack in a large roasting pan and cook for 20 minutes. Remove the chickens and spread butter over the breasts, then drizzle with the honey. Lower oven temperature to 400 degrees. Roast for 30 to 50 minutes, or until the skin is a burnished brown.
• Remove from oven, and allow to rest for 15 or 20 minutes.
• Reduce juice from pan over medium heat. Pour over carved chicken.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place the butter in a 9x9 inch baking dish, and melt in the oven. Remove from heat, and mix in Italian salad dressing, lemon juice, and Worcestershire sauce.
• Arrange the chicken tenderloins in the baking dish, coating with the melted butter mixture. Season both sides of chicken with lemon pepper, garlic salt, and onion powder. Sprinkle with lemon zest.
• Bake 25 minutes in the preheated oven, or until chicken juices run clear.