LEMON-PEPPER FRIED CHICKEN
This lemon-pepper chicken was popular with my friends in grad school. We used to do the prep work at our desk and coffee table in the living room since we had only about 1 1/2 square feet of counter space in our tiny kitchenette. Serve chicken over rice with gravy, garnished with freshly ground pepper and lemon zest.
Provided by Katieanne
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 35m
Yield 4
Number Of Ingredients 9
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).
Nutrition Facts : Calories 506.7 calories, Carbohydrate 48 g, Cholesterol 157.6 mg, Fat 21 g, Fiber 3.3 g, Protein 29.7 g, SaturatedFat 4.8 g, Sodium 1717.5 mg, Sugar 4.2 g
STIR-FRIED LEMON CHICKEN
Stir-fry is such a terrific entree to serve to guests because the main ingredients can be cut up and refrigerated in advance. This recipe created in out Test Kitchen has a wonderful lemon flavor.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the cornstarch and 1/4 teaspoon ginger. Stir in the soy sauce, sherry or broth and lemon juice until smooth. Add the chicken and lemon zest; toss to coat. Refrigerate for 30 minutes., Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add the rice; cook and stir for 5 minutes or until rice begins to brown. Add the broth, salt, pepper and remaining ginger. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until rice is tender., In a large skillet or wok, stir-fry peppers in 2 tablespoons oil until crisp-tender. Remove from the skillet and keep warm. In the same pan, cook chicken mixture in remaining oil until chicken juices run clear. Stir in peppers and onions. Serve with rice.
Nutrition Facts : Calories 615 calories, Fat 25g fat (4g saturated fat), Cholesterol 94mg cholesterol, Sodium 1123mg sodium, Carbohydrate 53g carbohydrate (3g sugars, Fiber 2g fiber), Protein 41g protein.
LEMONY FRIED CHICKEN
Provided by Giada De Laurentiis
Categories main-dish
Time 4h55m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large re-sealable plastic bag, mix together the buttermilk, olive oil, coriander, lemon zest and 1 1/2 teaspoons salt. Add the chicken pieces, seal the bag and massage to coat. Refrigerate for at least 4 hours and up to 1 day, turning the chicken pieces occasionally.
- Add enough oil to a large, heavy frying pan (preferably cast iron) to come 1 inch up the sides of the pan. Heat over medium until the oil reaches 325 degrees F on a deep-frying thermometer.
- Place the flour in a medium bowl and season with 1/2 teaspoon salt. Working one piece at a time, remove the chicken from the marinade and dredge in the seasoned flour. Shake off the excess flour, then add the chicken to the hot oil. Fry, turning occasionally, until the chicken is golden brown and just cooked through, about 25 minutes. Using tongs, transfer the chicken to a cooling rack over a baking sheet and allow to drain.
- Arrange the fried chicken on a warm platter and serve with lemon wedges.
LEMON FRIED CHICKEN: "POLLO FRITTO"
Steps:
- Rub the chicken with salt, pepper, and 3 tablespoons lemon juice. Let the chicken season at room temperature for 1 hour.
- Fill a large deep pot with enough oil to cover the pieces of chicken (about 3 1/2 inches). Heat the oil to 375 degrees F over medium-high heat (at this temperature a droplet of water will sizzle immediately when it hits the oil).
- Season the flour with salt and pepper. Dredge the chicken pieces in the flour and then dip them in the beaten eggs. Working in batches if necessary, put the chicken into the oil, taking care not to over crowd the pan. (If all the chicken will not fit at one time, cook the larger pieces first.) Fry the chicken at about 350 degrees F (adding the chicken causes the temperature to drop) until the pieces are crisp and golden on 1 side, about 10 minutes. Turn the pieces of chicken and cook until the second-sides are crisp and the juices clear, about 7 minutes more. Add the garlic and herbs and fry until they too are crisp. Drain the chicken and herbs on a plate lined with paper towels. Season the chicken with salt, pepper, and lemon juice and serve topped with fried herbs and garlic.
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.
CRISPY LEMON-FRIED CHICKEN
"THIS IS my husband's favorite chicken dish. He loves it done very crispy and well browned. The steps of soaking the chicken pieces in salted lemony water and re-crisping are the secrets to this recipe."
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 550 calories, Fat 39g fat (6g saturated fat), Cholesterol 104mg cholesterol, Sodium 1123mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 1g fiber), Protein 35g protein.
LEMON-PEPPER FRIED "CHICKEN" TENDERS
Crispy on the outside and tender on the inside, these not-so-chicken tenders satisfy that craving because the tofu is soaked in a "not chicken" broth, yielding an umami flavor. Don't be tempted to skip the pressing of the tofu-that's crucial in removing its liquid so it can soak up that broth.
Provided by Kardea Brown
Categories main-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the lemon-pepper "chicken": Place the tofu on a layer of paper towels on a cutting board. Top with more paper towels. Place a pot over the top and fill with heavy cans to press the excess liquid from the tofu. Let stand for 30 minutes.
- Cut the tofu into strips. Soak the strips in the broth in a bowl for 1 hour.
- Meanwhile, make the ranch dip: Stir together the mayonnaise, almond milk, parsley, vinegar, garlic powder, onion powder and dill in a small bowl. Season with salt and pepper. Refrigerate until ready to serve.
- For the lemon-pepper "chicken": Pour enough oil to reach halfway up the sides of a cast-iron skillet. Heat the oil to 350 degrees F. Line a rimmed baking sheet with a wire rack.
- Make the "buttermilk" by stirring together the almond milk and vinegar in a shallow dish. Let stand, whisking occasionally, for 10 minutes to develop a tangy flavor. Combine the flour, cornstarch, lemon-pepper seasoning and salt and pepper to taste in a separate shallow dish.
- Dip the tofu strips in the "buttermilk," then dredge in the flour mixture. Fry, in batches, turning occasionally, 7 to 8 minutes. Drain on a wire rack and sprinkle with additional lemon-pepper seasoning while still hot. Serve hot with the ranch dip.
LEMON FRIED CHICKEN
This has the wonderful flavour and texture of deep fried chicken without all that oil. Just brown it in a skillet and bake it in the oven. My dh gets an upset tummy when he eats anything deep fried, but this doesn't bother him.
Provided by cuisinebymae
Categories Lunch/Snacks
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 1185, Fat 93.1, SaturatedFat 20.2, Cholesterol 258.8, Sodium 533, Carbohydrate 17.7, Fiber 0.9, Sugar 0.5, Protein 66.5
LEMON FRIED CHICKEN
This is a really simple recipe for flavoursome, fried chicken. I usually use breast fillets, but you could use thighs as well. This recipe works wonderfully in Chicken Caesar Salad.
Provided by Calrion
Categories Chicken Breast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 107, Fat 11.6, SaturatedFat 7.3, Cholesterol 30.5, Sodium 82.5, Carbohydrate 2.9, Fiber 1.3, Protein 0.4
STIR-FRIED LEMON CHICKEN
Tart and a bit sweet. A quick stir-fry which is nice served with plain rice and some steamed vegetables. Fridge time is not included.
Provided by PetsRus
Categories Chicken Breast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Mix the egg white with the corn flour, combine with the chicken, cover and put in the fridge for about 30 minutes.
- Heat the oil in a wok until moderately hot and stir-fry the chicken for about one minute until they have turned white.
- Drain the chicken in a sieve or colander, discard the oil and wipe the wok clean.
- Reheat the wok, add all the sauce ingredients, except the corn flour mix, and bring it to the boil, then add the corn flour mix and simmer for one minute.
- Return the chicken strips to the wok and continue to stir-fry them for a few minutes until done and coated with the sauce.
- Do a last taste check for soy, sugar and lemon juice.
LEMON-BREADED FRIED CHICKEN
If you like the taste of Lemon, you will like this chicken. Served with Parsley Potatoes and Garlic Green beans and you have a great meal.
Provided by Audrey M
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
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.
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