Fried Lemon Pepper Chicken Recipes

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LEMON-PEPPER FRIED CHICKEN



Lemon-Pepper Fried Chicken image

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

2 cups bread crumbs
3 tablespoons lemon-pepper seasoning
2 teaspoons dried basil
1 teaspoon dried oregano
1 ½ teaspoons garlic powder
salt to taste
4 skinless, boneless chicken breast halves
2 large eggs, beaten
vegetable oil for frying

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

FRIED LEMON-PEPPER WINGS



Fried Lemon-Pepper Wings image

These lemon-pepper wings are perfect for game day. Try these out if you've been stuck in a chicken wing rut. Add grated lemon zest to the butter mixture if you want a more pronounced lemon flavor. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2 dozen.

Number Of Ingredients 8

2-1/2 pounds chicken wings
1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon pepper
Oil for deep-fat frying
2 tablespoons butter, melted
1-1/2 teaspoons lemon-pepper seasoning
2 tablespoons minced fresh parsley

Steps:

  • Cut wings into 3 sections; discard wing tip sections. In a large bowl, combine flour, salt and pepper. Add wings, a few at a time, and toss to coat., In an electric skillet or deep fryer, heat oil to 375°. Fry wings, a few at a time, until no longer pink, 3-4 minutes on each side. Drain on paper towels. In a large bowl, combine butter and seasoning. Add wings; toss to coat. Sprinkle with parsley. Serve immediately.

Nutrition Facts : Calories 107 calories, Fat 9g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 92mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.

FRIED LEMON PEPPER CHICKEN



Fried Lemon Pepper Chicken image

Make and share this Fried Lemon Pepper Chicken recipe from Food.com.

Provided by Raja635

Categories     Chicken Breast

Time 45m

Yield 3 serving(s)

Number Of Ingredients 4

flour
3 boneless skinless chicken breasts (or as many as you want)
lemon pepper seasoning
vegetable oil

Steps:

  • Put your chicken breasts in a pan and liberally coat with lemon pepper seasoning and put in the refrigerator overnight, or 5-8 hours prior to cooking, depending on how strong you want the flavor to be.
  • Remove from refrigerator and coat the chicken in flour.
  • Fill large frying pan with enough vegetable oil so that it covers the chicken breasts halfway. Put it on Medium-High heat.
  • Place chicken breasts in the oil and let it fry, uncovered, for 20 minutes.
  • After 20 minutes, flip the chicken breasts and let sit for another 20 minutes, or until fully fried.
  • Enjoy!

Nutrition Facts : Calories 129.8, Fat 1.5, SaturatedFat 0.4, Cholesterol 68.4, Sodium 76.7, Protein 27.2

LEMON-PEPPER FRIED "CHICKEN" TENDERS



Lemon-Pepper Fried

Crispy on the outside and tender on the inside, these not-so-chicken tenders satisfy that craving because the tofu is soaked in a "not chicken" broth, yielding an umami flavor. Don't be tempted to skip the pressing of the tofu-that's crucial in removing its liquid so it can soak up that broth.

Provided by Kardea Brown

Categories     main-dish

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 17

Two 14-ounce packages firm tofu
3 cups "no chicken" broth (or broth made with no chicken base)
Peanut or canola oil, for frying
1 1/2 cups unsweetened almond milk
1 1/2 tablespoons white vinegar
2 cups all-purpose flour
1/4 cup cornstarch
1/4 cup lemon-pepper seasoning, plus more for sprinkling
Kosher salt and freshly ground black pepper
1 cup vegan mayonnaise
1/4 cup unsweetened almond milk
1 teaspoon dried parsley
1 teaspoon white vinegar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon dried dill
Kosher salt and freshly ground black pepper

Steps:

  • For the lemon-pepper "chicken": Place the tofu on a layer of paper towels on a cutting board. Top with more paper towels. Place a pot over the top and fill with heavy cans to press the excess liquid from the tofu. Let stand for 30 minutes.
  • Cut the tofu into strips. Soak the strips in the broth in a bowl for 1 hour.
  • Meanwhile, make the ranch dip: Stir together the mayonnaise, almond milk, parsley, vinegar, garlic powder, onion powder and dill in a small bowl. Season with salt and pepper. Refrigerate until ready to serve.
  • For the lemon-pepper "chicken": Pour enough oil to reach halfway up the sides of a cast-iron skillet. Heat the oil to 350 degrees F. Line a rimmed baking sheet with a wire rack.
  • Make the "buttermilk" by stirring together the almond milk and vinegar in a shallow dish. Let stand, whisking occasionally, for 10 minutes to develop a tangy flavor. Combine the flour, cornstarch, lemon-pepper seasoning and salt and pepper to taste in a separate shallow dish.
  • Dip the tofu strips in the "buttermilk," then dredge in the flour mixture. Fry, in batches, turning occasionally, 7 to 8 minutes. Drain on a wire rack and sprinkle with additional lemon-pepper seasoning while still hot. Serve hot with the ranch dip.

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.

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