Crunch Coated Lemon Chicken Recipes

CRUNCHY LEMON CHICKEN

Steps:

• PLACE Crispy Fried Onions into plastic bag. Lightly crush with hands or with rolling pin. Mix in lemon zest and seasonings. Transfer to pie plate or waxed paper.
• Whisk mayonnaise and lemon juice together in small bowl. Coat chicken pieces all over with mayonnaise.
• DIP chicken into onion crumbs, pressing firmly to adhere; flipping over to coat both sides. Place chicken on baking sheet.
• BAKE at 350°F for 20 min. or until no longer pink in center.

LEMON CHICKEN BAKE

Steps:

• Preheat oven to 350°. In a shallow dish, combine butter, lemon juice, garlic, salt and pepper. Place bread crumbs in another dish. Dip chicken in butter mixture, then coat with crumbs. , Place in a greased 13x9-in. baking dish. Drizzle with remaining butter mixture. Bake, uncovered, until a thermometer inserted in chicken reads 165°, 25-30 minutes.

PARMESAN-CRUSTED LEMON-PEPPER CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Place chicken breasts on a flat work surface. Slice horizontally through the thickest part of the breasts, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book.
• Combine butter, lemon juice, garlic, salt, and pepper in a shallow dish.
• Combine bread crumbs, Parmesan cheese, parsley, and basil in another dish.
• Dip chicken in butter mixture, then coat in Parmesan-crumb mixture. Place into the prepared baking pan.
• Bake in the preheated oven until chicken breasts are no longer pink and juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center of a breast should read at least 165 degrees F (74 degrees C).

ROASTED LEMON CHICKEN

Steps:

• Loosen skin around chicken breast, leg and thigh. Combine the seasonings; rub half under skin. Cut half of the lemon into quarters and place in the cavity along with rosemary sprigs. Skewer openings; tie drumsticks together with kitchen string. , Place chicken breast side up on a rack in a roasting pan. Squeeze the remaining lemon over chicken; rub with remaining spice mixture. Bake, uncovered, at 375° for 1 to 1-1/2 hours or until chicken juices run clear and a thermometer reads 180° (cover loosely with foil if browning too quickly). Cover and let stand for 15 minutes. Remove and discard skin, and discard lemon and herbs from cavity before carving.

CRUNCH-COATED LEMON CHICKEN

Steps:

• Place chicken between two sheets of heavy-duty plastic wrap, and flatten to 1/2 inch thickness, using a meat mallet or rolling pin.
• Combine egg, salt, and pepper.
• Dip each piece of chicken in egg mixture, and dredge in wheat germ.
• Melt butter in a large skillet coated with cooking spray over medium heat.
• Add chicken; cook 3 minutes on each side or until done.
• Remove chicken, and keep warm.
• Add lemon juice to skillet.
• Cook over high heat, deglazing skillet by scraping bits that cling to bottom; pour over chicken.
• Garnish, if desired.