Lemon Brined Fried Chicken Food

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.

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.

FRENCH LAUNDRY'S LEMON BRINED FRIED CHICKEN

Steps:

• In a very large pot, combine 1 quart of the water with 1 cup of the salt and the honey, bay leaves, garlic, peppercorns, rosemary, thyme and parsley. Add the lemon zest and juice and the lemon halves and bring to a simmer over moderate heat, stirring until the salt is dissolved. Let cool completely, then stir in the remaining 3 quarts of cold water. Add the chickens, being sure they're completely submerged, and refrigerate overnight.
• Drain the chickens and pat dry. Scrape off any herbs or peppercorns stuck to the skin and cut each bird into 8 pieces, keeping the breast meat on the bone.
• In a large bowl, combine the flour, garlic powder, onion powder, cayenne and the remaining 2 teaspoons of salt. Put the buttermilk in a large, shallow bowl. Working with a few pieces at a time, dip the chicken in the buttermilk, then dredge in the flour mixture, pressing so it adheres all over. Transfer the chicken to a baking sheet lined with wax paper.
• In a very large, deep skillet, heat 1 inch of vegetable oil to 330°. Fry the chicken in 2 or 3 batches over moderate heat, turning once, until golden and crunchy and an instant-read thermometer inserted in the thickest part of each piece registers 160°, about 20 minutes. Transfer the chicken to paper towels to drain, and keep warm in a low oven while you fry the remaining chicken pieces.
• Transfer the fried chicken to a platter, garnish with the herb sprigs and serve hot or at room temperature.

HONEY BRINED CHICKEN WITH LEMON AND SAGE

Steps:

• Mix honey, salt, water, bay leaves, and garlic together. Pull skin away from chicken just enough to place sage leaves and lemon slices under skin. Truss the chicken and tie the other end of the butcher's twine to the pot handle for a quick retrieval of the brined chicken. Place chicken in liquid and let sit in cooler for 12 hours.
• Preheat oven to 375 degrees F.
• Place chicken on roasting rack in oven and brush with olive oil. Bake for about 45 to 50 minutes or until juices run clear.

CIDER BRINED FRIED CHICKEN

Steps:

• In a large bowl, whisk together cider and salt until salt dissolves. Add chicken pieces and enough water to completely submerge and cover the chicken. Let soak 1 hour in the refrigerator. Chicken should be completely submerged in brine.
• In a large pot, heat vegetable shortening until a deep-fry thermometer reaches 325 degrees. Line a sheet tray with a wire rack.
• In a large bowl, whisk together eggs, cayenne and black pepper. In a paper bag, shake together flour and cornstarch. Drain chicken from brine and dip in batches first in egg mixture then in flour mixture to coat. Set on wire rack to let coating sit for 10 minutes. In 2 batches, fry chicken until golden brown on both sides and cooked through, 15 to 20 minutes, depending on the size of the piece. Remove from oil to drain on paper towel-lined plate.

HONEY-LEMON-GARLIC BRINED CHICKEN BREASTS

Steps:

• In a large plastic bag placed in a large, deep pot (a stockpot is good) combine the water, salt, honey, dried thyme, garlic halves, black pepper and sliced 1/2 lemon.
• Add chicken breasts to brine and tie up bag tightly.
• Allow chicken to brine in the refrigerator, covered, for at least 12 hours, preferably no more than 18 hours.
• When brining time is up, remove chicken from brine (no need to rinse) and place in a baking dish.
• Bake chicken, covered, in a 375 degree F oven for one hour.
• After one hour, remove cover, sprinkle the juice of 1/2 lemon over chicken breasts; drizzle each chicken breast with just over a tablespoon of honey; gently spoon some pan juices over them, and season to taste with black pepper.
• Return to oven for 20 more minutes, or until breasts are nicely browned a little.

LEMON HERB-BRINED CHICKEN

Steps:

• Remove and discard skin from all chicken pieces except wings. Add all chicken pieces to large resealable plastic bag; place in large bowl.
• Bring 2 cups water, lemon peel, salt, garlic and herbs to boil in saucepan. Remove from heat; pour into separate large bowl. Add remaining water, dressing and ice; stir until ice is melted.
• Pour over chicken; seal bag. Refrigerate overnight. Remove chicken from dressing mixture; discard dressing mixture. Pat chicken dry with paper towels. Let stand at room temperature 20 min. Meanwhile, heat greased grill to medium-high heat.
• Grill chicken 2 min. on each side. Reduce grill to medium heat. Grill chicken 8 to 18 min. or until done (165°F), turning occasionally and removing chicken pieces from grill when done. (Smaller pieces will cook more quickly. See tip for suggested grill times.)

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.

SWEET TEA AND LEMON BRINED FRIED CHICKEN

Steps:

• Mix tea, salt, thyme, lemons, and garlic together in a large re-sealable plastic bag. Add Chicken and seal. Place bag into a container in the fridge to protect from spoilage. You can also place in a big cooler filled with ice - this is what I do to brine my turkeys.
• Allow the chicken to marinate in the brine mixture for 24-48 hours, no longer than 48 hours.
• Remove chicken and discard the bag and the brining mixture.
• Whisk together buttermilk, egg, and honey. Season with a pinch of salt and pepper. Place in a shallow bowl -- I often like to use a pie plate, because I have several and barely ever use them :).
• Mix together flour, panko bread crumbs, chili powder, baking powder, and the additional salt and pepper in a second shallow bowl.
• Using one hand for wet and another hand for dry, dip each piece of chicken in the wet mixture on both sides. Then coat each side of the chicken piece in the dry mixture. Coat well and shake off any excess. Repeat this process for each piece of chicken.
• I then like to repeat the process for what I call a "DOUBLE DIP". You may need to add an additional wet and dry recipe to the bowls. All you do is re-dip each piece of chicken in the wet and dry mixtures to add an extra kiss of love and tenderness to that chicken crust :).
• Deep fry chicken in Vegetable Oil (or shortening if you prefer) until golden brown and chicken is the desired doneness (or about 165 to 175 degrees internally). This should take about 9-10 minutes at 350 degrees.
• If you don't want to break out the fryer or stink up your kitchen, you can also bake the chicken on a pan sprayed with non-stick spray. I have not tried this yet, but I am sure it will work with the appropriate patience.
• When I made this chicken recipe, I served with a Seafood boil and a selection of hot sauces, bbq sauces, honey, butter, etc. Serve how you wish and enjoy!