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.
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
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
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.
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
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
PAN FRIED CHICKEN WITH GARLIC AND LEMON
Sometimes I really don't want to be creative with my dinner. Then I usually make this pan fried chicken breast. A little garlic, shallots, lemonjuice and parsley, and dinner is ready!
Provided by Myfoodpassion
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Fry the onion with 1 tbsp olive oil, 3 minutes in a frying pan over medium-high heat.
- Remove onion from the pan, keep on a plate. Add the chicken fillets to the pan and fry them in remaining olive oil on high heat until cooked through. Add the fried onion,crushed garlic and sprinkle over some seasalt. Pour in the lemonjuice and toss everything together with the chopped parsley. Cook for another minute then serve.
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
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