Crisp Lemon Chicken Recipes

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LEMON CHICKEN



Lemon Chicken image

Roast Lemon Chicken thighs with crispy skin pan, seared then oven baked for tender and juicy chicken full of flavour! Your new favourite chicken recipe is here! With a kick of garlic and a touch of herbs, simple to make with minimal ingredients and maximum flavour!

Provided by Karina

Categories     Dinner

Time 45m

Number Of Ingredients 11

6-8 chicken thighs (skin-on, bone-in, trimmed of excess fat)
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons olive oil (divided)
1 1/2 tablespoons garlic (minced or crushed)
1/4 cup lemon juice
1/4 cup chicken stock or broth ((or a dry white wine for extra flavour!)*)
2 teaspoons dried oregano
1 teaspoon dried thyme
1 tablespoon fresh chopped parsley, (plus extra to garnish)
Lemon slices for garnish

Steps:

  • Preheat oven to 220°C | 430°F. Thoroughly pat thighs dry with paper towel. Season with salt and pepper.
  • Heat 2 teaspoons of oil in a large oven-proof pan or skillet over medium-high heat. When pan is HOT, sear chicken skin-side down for 8-10 minutes, until crispy and golden browned. Flip and sear the underside for another 8 minutes, until the meat is golden.
  • Move thighs to the side and add the garlic to the pan juices. Sauté until fragrant (30 seconds). Pour in the lemon juice and stock, then add in the herbs.
  • Transfer chicken to hot oven and roast until completely cooked through (about 15-20 minutes).
  • Garnish with extra parsley; taste test and adjust salt and pepper, if needed. Serve with lemon slices.

Nutrition Facts : Calories 510 kcal, Carbohydrate 4 g, Protein 36 g, Fat 38 g, SaturatedFat 10 g, Cholesterol 212 mg, Sodium 772 mg, ServingSize 1 serving

LEMON CHICKEN RECIPE



Lemon Chicken Recipe image

Lemon chicken recipe - Crispy fried chicken with zesty and citrusy lemon sauce. Healthy, delicious, quick, and easy recipe to make at home.

Provided by Rasa Malaysia

Categories     Chinese Recipes

Time 20m

Number Of Ingredients 12

10 oz. (300 g) skinless, boneless chicken breast/thigh, cut into small pieces
1/4 cup cornstarch plus 1/4 cup all-purpose flour, sifted and combine well
oil, for deep-frying
1/2 teaspoon white sesame
1/2 tablespoon soy sauce
1/2 tablespoon Shaoxing wine (optional)
1 tablespoon corn starch
3 tablespoons lemon juice
1 tablespoon sugar or more to taste
5 tablespoons water
1 teaspoon corn starch
1 pinch salt or to taste

Steps:

  • Marinate the chicken with the Marinade, for 30 minutes. Mix all the ingredients for the Sauce. Set aside.
  • Coat the marinated chicken with the corn starch and all-purpose flour mixture. Heat up a wok with about two inches of oil. As soon as the oil is fully heated, deep-fry the chicken until golden brown. Transfer the chicken out to a dish lined with paper towels to sock up the excess oil.
  • Add all the ingredients in the Sauce into a small sauce pan and bring it to a quick boil. Transfer the fried chicken into the sauce, stir to coat well with the lemon sauce.
  • Dish out, top with the white sesame, and serve immediately.

Nutrition Facts : Calories 280 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 91 milligrams cholesterol, Fat 4 grams fat, Fiber 1 grams fiber, Protein 31 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 2 people, Sodium 439 milligrams sodium, Sugar 7 grams sugar

CHINESE TAKE-AWAY-STYLE LEMON CHICKEN RECIPE BY TASTY



Chinese Take-Away-Style Lemon Chicken Recipe by Tasty image

Here's what you need: chicken breast, lemon zest, garlic, soy sauce, salt, pepper, flour, eggs, panko breadcrumbs, oil, chicken stock, lemon zest, lemon, sugar, water, corn flour

Provided by Evelyn Liu

Categories     Dinner

Yield 1 serving

Number Of Ingredients 16

¼ lb chicken breast, diced
½ lemon lemon zest
1 teaspoon garlic, crushed
1 tablespoon soy sauce
salt, to taste
pepper, to taste
½ cup flour
2 eggs, beaten
1 cup panko breadcrumbs
2 cups oil
¼ cup chicken stock
½ lemon lemon zest
1 lemon, juiced
4 tablespoons sugar
1 tablespoon water
½ tablespoon corn flour

Steps:

  • Combine all marinade ingredients with the chicken breast and leave for 20 minutes.
  • Coat the chicken breast first in flour, then eggs, and finally panko breadcrumbs.
  • In a medium-sized saucepan heat the oil to 325˚F (170°C),
  • Deep fry the breaded chicken for about 3-4 minutes until the coating is golden brown.
  • In a small frying pan, combine the chicken stock, lemon juice, and sugar. Bring the mixture to a boil.
  • Mix the corn flour with the water, then add the mixture to the frying pan to thicken the sauce.
  • Add the chicken to the frying pan and coat with the lemon sauce.
  • Serve on top of rice. (We garnished ours with green onions and sesame seeds.)
  • Nutrition Calories: 4856 Fat: 436 grams Carbs: 188 grams Fiber: 9 grams Sugars: 47 grams Protein: 66 grams
  • Enjoy!

CRISPY LEMON CHICKEN



Crispy Lemon Chicken image

This is a great American type of fast food the more you taste it the more you want also by using the same recipe but substituting Orange for Lemon you have a sweeter version enjoy and let me know what you think

Provided by foxhay

Time 40m

Yield Serves 3

Number Of Ingredients 18

500grams boneless, skinless chicken
1 egg
1/2 teaspoon of salt
1/2 teaspoon of pepper
1 tablespoon vegetable oil
85g plain flour
2 tablespoons corn flour
oil (for frying) + 1 tablespoon sesame oil
1/2 teaspoon minced garlic
1/2 teaspoon grated lemon rind
80ml fresh lemon juice
1 spring onion chopped
2 lemon segments
1/2 tablespoon corn flour
60ml hoi sin sauce with five spice (Sharwoods)
Dash cayenne pepper
2 tablespoons sugar
Salt and Pepper to taste

Steps:

  • Cut your chicken into 2 inch pieces and put them into a large bowl.
  • Add in the egg, salt, pepper and oil. Mix it well and set aside.
  • In another large bowl, stir in the corn flour and plain flour plus one teaspoon of salt and pepper
  • And mix it well set aside.
  • Add the chicken into the flour mix and coat each piece generously.
  • Pour about a 1/2 inch of oil plus the sesame oil into a Wok and set it over high heat.
  • When the temperature is 375 degrees,
  • Carefully put some chicken pieces in small batches and fry for 4 minutes
  • Carefully remove the chicken from the oil with a slotted spoon and drain it on paper towels,
  • Finish frying the chicken until they're all done.
  • Set aside keep warm and put together your glaze in the next step.
  • Method Glaze:
  • Let your oil cool slightly in the wok
  • Remove all but 2 tablespoons of oil and put it over medium heat.
  • Saute the minced garlic for a minute, being careful not to burn it
  • Add the rest of the ingredients in and bring the mixture to a boil.
  • Add 1/2 tablespoon corn flour mixed with a little cold water
  • Make sure to stir this for 3 minutes
  • Reduce the heat and simmer it until a saucy thick glaze is created.
  • Pour the glaze over the chicken and serve!
  • Scatter the Spring onion and lemon segments

CRISPY LEMON-FRIED CHICKEN



Crispy Lemon-Fried Chicken image

"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

2 broiler/fryer chickens (2 to 3 pounds each), cut up or 16 pieces of chicken
3-1/2 teaspoons salt, divided
2 to 3 tablespoons lemon juice
1 cup all-purpose flour
1 teaspoon paprika
1/8 teaspoon pepper
Oil for deep-fat frying
2 tablespoons hot water

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.

CRISPY LEMON CHICKEN THIGHS



Crispy Lemon Chicken Thighs image

Make and share this Crispy Lemon Chicken Thighs recipe from Food.com.

Provided by mailbelle

Categories     Chicken Thigh & Leg

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup yellow cornmeal
1 -2 tablespoon lemon-pepper seasoning
1 teaspoon dried parsley
2 tablespoons lemon juice
3 tablespoons olive oil
8 boneless skinless chicken thighs

Steps:

  • In a shallow dish stir together the cornmeal, lemon-pepper seasoning, and dried parsley. In another shallow dish, combine the lemon juice with 1 tablespoon of the olive oil.
  • Dip each chicken thigh into the lemon juice mixture; coat thighs evenly with the cornmeal mixture.
  • In a very large nonstick skillet heat 1 tablespoon remaining olive oil over medium heat. Add chicken thighs to the skillet. Cook for 12 to 15 minutes or until chicken is tender, evenly browned, and no longer pink; turning once. (Add more oil during cooking, if necessary).

Nutrition Facts : Calories 366.2, Fat 16.6, SaturatedFat 2.9, Cholesterol 114.5, Sodium 130, Carbohydrate 24.1, Fiber 2.3, Sugar 0.4, Protein 29.6

EASY HOMEMADE CHINESE LEMON CHICKEN



Easy Homemade Chinese Lemon Chicken image

A simple Chinese-inspired dish of lemon chicken. Pair with fried rice or steamed vegetables.

Provided by OMJayyy

Categories     World Cuisine Recipes     Asian

Time 1h35m

Yield 4

Number Of Ingredients 13

1 cup soy sauce
1 large egg
¼ cup lemon juice
2 tablespoons rice vinegar
2 teaspoons white sugar
1 teaspoon Chinese hot prepared mustard
4 skinless, boneless chicken breasts, cut into small chunks, or more to taste
½ cup cornstarch
2 tablespoons canola oil
1 cup chicken broth
2 tablespoons lemon juice
1 tablespoon honey
1 tablespoon cornstarch

Steps:

  • Whisk soy sauce, egg, lemon juice, rice vinegar, sugar, and hot mustard together in a medium bowl. Add chicken, cover, and let marinate in the refrigerator for at least 1 hour.
  • Remove chicken from marinade and toss in a large mixing bowl with 1/2 cup cornstarch. Be sure to coat thoroughly. Discard marinade.
  • Heat oil in a large skillet over medium heat. Pan-fry chicken in batches until browned and no longer pink in the center, about 5 minutes per batch. Transfer to a tray covered with paper towels to absorb excess oil.
  • Whisk chicken broth, lemon juice, honey, and cornstarch together in a medium saucepan. Bring to a boil; reduce heat and stir constantly until sauce becomes translucent and begins to thicken, about 10 minutes. Remove from heat and top cooked chicken with sauce.

Nutrition Facts : Calories 342.8 calories, Carbohydrate 30.1 g, Cholesterol 112.6 mg, Fat 11.2 g, Fiber 0.8 g, Protein 29.7 g, SaturatedFat 1.7 g, Sodium 3990.8 mg, Sugar 8.5 g

CRISP LEMON CHICKEN



Crisp Lemon Chicken image

Make and share this Crisp Lemon Chicken recipe from Food.com.

Provided by Doreen Randal

Categories     Chicken

Time 36m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 egg whites
1/2 cup cornflour
2 tablespoons water
350 g chicken tenderloins (I use breast slices)
1 tablespoon oil
spring onion, chopped
1 tablespoon cornflour
1/4 cup lemon juice
1 teaspoon lemon, rind of, grated
1 1/2 cups chicken stock
1 teaspoon ginger, grated
1 tablespoon brown sugar

Steps:

  • Lemon Sauce:- Mix cornflour with the lemon juice. Mix the lemon rind, stock, ginger, brown sugar and cornflour mixture together in a saucepan.
  • Bring to the boil and cook for 1 minutes.
  • Set aside while preparing chicken.
  • Crisp Chicken:- Lightly beat the egg whites, cornflour and water together.
  • Dip the chicken in this mixture. Heat the oil in a wok or frying pan and fry the chicken until the juices run clear.
  • Pour over the lemon sauce and served garnished with chopped spring onion.

Nutrition Facts : Calories 236.4, Fat 6.5, SaturatedFat 1.2, Cholesterol 47.4, Sodium 210.8, Carbohydrate 20.8, Fiber 1.4, Sugar 5.4, Protein 23.2

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