Crunchy Lemon Chicken By Mr Food Recipes

MR. FOODS' CRUNCHY CHICKEN

Steps:

• In a large shallow dish combine pecans, cheese, garlic salt and basil.
• Place lemon juice in another shallow dish; dip chicken in juice, then coat with pecan mix.
• In a large nonstick skillet, heat oil over medium high heat.
• Add chicken; cook 3-5 minutes on each side or until golden and cooked through.

CRUNCHY LEMON-GARLIC-PARMESAN CHICKEN TENDERS

Steps:

• Pound out chicken tenders with a meat mallet until very thin. Remove membranes.
• Set up a breading station with 3 shallow dishes. Combine flour, 1/4 cup and 2 tablespoons Parmesan cheese, garlic, salt, paprika, granulated onion, and pepper in the first bowl; mix until well combined. Whip eggs and remaining Parmesan cheese together in the second dish. Pour panko bread crumbs into the third dish.
• Heat oil in a skillet over medium high heat until oil reaches 350 degrees F (175 degrees C).
• Dredge chicken tenders in flour mixture, shaking off excess flour. Then dip tenders into egg mixture, and finally into panko bread crumbs, pressing to make sure panko adheres.
• Pan-fry chicken tenders in the hot oil until browned, about 90 seconds on each side. Remove tenders to a lined drip tray to drain excess fat before serving.

CRISPY LEMON 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).

CRUNCHY LEMON CHICKEN BY MR. FOOD

Steps:

• place chicken between 2 sheets of heavy-duty plastic wrap and flatten to 1/2" thickness.
• Combine egg, salt and pepper. Dip each piece of chicken in egg mixture, and dredge in wheat germ.
• Melt butter in a large nonstick skillet over medium heat. Add chicken; cook on each side until done. Remove chicken & keep warm. Add lemon juice to skillet. Cook over high heat, deglazing skillet by scraping bits that cling to bottom; pour over chicken.

CRUNCHY LEMON MUFFINS

Steps:

• 1. Turn oven to fan bake 210 degrees celsius, with oven rack just below the middle.
• 2. Sift flour into large bowl. Add the sugar and mix together lightly.
• 3. Warm milk in microwave.
• 4. Melt butter (approx 40 seconds).
• 5. Combine milk, butter, egg and lemon rind and whisk together.
• 6. Make a well in flour mixture and pour the liquid inches.
• 7. Combine mixture with a fork quickly.
• 8. Spoon mixture into muffin tin.
• 9. Bake for 10minutes
• 10. Combine together 1/4 cup sugar and 1/4 cup lemon juice with a teaspoon. Glaze muffins when slightly cool.