Best 3 Crispy Lemon Fried Chicken Recipes
Indulge in the tantalizing flavors ofCrispy Lemon Fried Chicken, a culinary delight that combines the lip-smacking crunch of fried chicken with the vibrant zest of lemons. This delectable dish is a perfect blend of savory and tangy, sure to tantalize your taste buds. Discover the secrets behind achieving perfectly crispy, golden-brown chicken, infused with a delightful lemon flavor that lingers in every bite. Unveil the culinary magic of this delectable dish and embark on a journey of taste and satisfaction.
In this comprehensive guide, you'll find a collection of recipes that cater to diverse preferences and skill levels. Whether you're a seasoned cook seeking to elevate your fried chicken game or a novice looking to master this classic dish, these recipes offer step-by-step instructions and helpful tips to ensure success in your kitchen. From the classic Southern-style fried chicken with a zesty lemon twist to the innovative Air Fryer Lemon Fried Chicken, each recipe promises a unique culinary experience.
For those who love a crispy coating with a burst of lemon flavor, the Crispy Lemon Fried Chicken recipe is a must-try. This recipe features a special breading technique that results in an incredibly crispy exterior, while the lemon marinade infuses the chicken with a delightful citrusy flavor.
If you're seeking a healthier alternative without compromising on taste, the Air Fryer Lemon Fried Chicken recipe is your perfect choice. This recipe utilizes an air fryer to achieve a crispy, golden-brown coating while reducing the amount of oil used in the cooking process. The result is a healthier version of this classic dish, without sacrificing any of its deliciousness.
And for those who love experimenting with flavors, the Lemon Herb Fried Chicken recipe adds a touch of aromatic herbs to the classic lemon marinade. This recipe incorporates a blend of herbs such as thyme, rosemary, and oregano, infusing the chicken with a savory and herbaceous flavor that complements the zesty lemon perfectly.
No matter your preference or skill level, this collection of Crispy Lemon Fried Chicken recipes is sure to satisfy your cravings and impress your dinner guests. Prepare to embark on a culinary adventure filled with crispy, tangy, and downright deliciousness.
DOUBLE LEMON CHICKEN
The universally loved crispy chicken - from Austrian schnitzel to Korean fried chicken to the westernized lemon chicken that you'd get at your local Chinese restaurants - is found in multiple corners of the world, and is therefore served on many tables. That lemon chicken is the inspiration for this dish, where a sweet lemony sauce coats crispy fried chicken pieces. This Middle Eastern version uses a cheater's preserved lemon paste and plenty of fresh lemon to brighten it up. You'll make a little more preserved lemon paste than you need; use it for salad dressing, toss it with roasted vegetables, or swirl it into soups. Serve this dish with some lightly cooked greens and plain white rice.
Provided by Yotam Ottolenghi
Categories poultry, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Prepare the chicken: In a large bowl, whisk together the egg whites, soy sauce, cornstarch (cornflour), 1/2 teaspoon salt and a good grind of pepper just until there aren't any lumps, about 30 seconds. Working one breast at a time, place the chicken between 2 pieces of parchment paper and use a meat mallet (or the bottom of a pan) to pound the chicken evenly so it's a scant 1/2-inch/1-centimeter thick. Transfer to the egg white bowl and continue with the remaining. Stir everything together gently to coat, and refrigerate to marinate for at least an hour (or overnight if you're getting ahead).
- Meanwhile make the preserved lemon paste: Add all the ingredients to a small, lidded saucepan set over medium-high heat. Bring to a simmer, then lower the heat to medium-low, cover and cook for 12 to 14 minutes, or until the rinds start to look translucent and the juice has reduced by about half. Set aside to cool slightly, then transfer everything to a small food processor and blitz until you have a smooth, spreadable paste. (You should have about 1/4 cup.) Set aside 3 tablespoons for the sauce, then store the rest in a sealed container in the fridge for up to 4 weeks.
- Make the sauce: Add the 3 tablespoons preserved lemon paste, the stock, butter, garlic, sugar, turmeric and half the cumin to a medium saucepan, then place it over medium-high heat. Bring to a boil, then cook, stirring occasionally, for 15 minutes, until reduced by about a third. Measure out roughly 3 tablespoons of the sauce into a small bowl, then add the cornstarch (cornflour) and whisk until there are no lumps. Whisk this back into the sauce pot and cook for 1 minute, whisking continuously, until smooth and thickened slightly. Remove from the heat.
- Heat the oil in a large high-sided frying pan over a medium-high heat. Once hot (a sprinkle of cornstarch dropped into the oil should sizzle right away), fry two of the chicken breasts for 3 minutes per side, or until nicely browned and just cooked through. It should release easily from the skillet with a little help from a metal spatula. Transfer to a paper towel-lined plate and continue with the remaining 2 breasts. It might spit, so turn down the heat if needed. Wipe out the frying pan, add the sauce and bring to a simmer over medium-high heat. Add back all the chicken breasts and cook for just 3 minutes, gently turning them halfway. Remove from the heat and stir in the 2 tablespoons of lemon juice.
- Transfer the chicken breasts (cut them into strips, if you like) to a large serving platter with a lip and pour the sauce all over. Sprinkle with the remaining cumin. In a small bowl, toss together the spring onion, cilantro and remaining 2 tablespoons of lemon juice, and spoon this all over.
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
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.
Tips:
- Use a good quality chicken. Fresh, free-range chicken will give you the best results.
- Marinate the chicken for at least 30 minutes, or up to overnight. This will help the chicken to absorb the flavors of the marinade and make it more tender.
- Use a light touch when coating the chicken in the flour mixture. Too much flour will make the chicken tough.
- Fry the chicken in hot oil. This will help the chicken to cook evenly and prevent it from becoming greasy.
- Don't overcrowd the pan when frying the chicken. This will cause the chicken to steam instead of fry.
- Cook the chicken until it is golden brown and cooked through. The internal temperature of the chicken should reach 165 degrees Fahrenheit.
- Serve the chicken hot with your favorite sides.
Conclusion:
Crispy lemon fried chicken is a delicious and easy-to-make dish that is perfect for any occasion. With its crispy coating, juicy meat, and tangy lemon flavor, this chicken is sure to be a hit with everyone who tries it. So next time you're looking for a new chicken recipe to try, give this one a try. You won't be disappointed!
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