Lemon Breaded Fried Chicken Recipes

CRISPY LEMON-FRIED CHICKEN

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.

LEMON CHICKEN RECIPE

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.

BREADED LEMON-GARLIC CHICKEN BREASTS

Steps:

• Preheat oven to 350°.
• Butter an 11 x 7-inch or a 9-inch baking pan baking dish (if doubling the recipe to make 12 breasts, use a 13 x 9-inch pan.
• In a bowl, combine the dry breadcrumbs, parmesan cheese, garlic powder, parsley, salt and pepper.
• In another bowl combine the melted butter/garlic mixture and lemon juice; whisk well to combine (if you run out of butter when dipping the breasts, which has happened to me many times, just melt about another 1/4 cup butter and add in about 1 tablespoon more of lemon juice in the microwave.
• Dip chicken in butter mixture, then roll in crumbs (patting down the crumbs into the chicken breasts).
• Roll-up chicken jelly-roll style; place seam side down in a greased baking dish drizzle with any remaining butter mixture; sprinkle with paprika if desired.
• Place a slice of cheese on top the last 10 minutes of baking if desired.
• Bake uncovered for 35-45 minutes or until the chicken is cooked though (baking time will vary depending on how thin you pounded the chicken).

CHICKEN FRIED WITH BREAD CRUMBS

Steps:

• Crack the eggs into a bowl and lightly beat with a fork. Put the flour in another bowl, and add the salt and pepper. In the third bowl, put the bread crumbs.
• Dip a piece of chicken in the flour, covering both sides. Gently shake off any excess. Dip the floured chicken in the egg and let the extra drip off. Then lay it in the bread crumbs, and scoop some over to cover the top. Press down gently all over, then lift from the bowl and set on a plate. Do that for all the chicken.
• Melt the butter in a large pan over medium heat, and when the white foam floats to the top, use a spoon to skim it off. Then put in the chicken and cook for about 7 minutes on each side, or until the crumbs are nicely browned. (Fish will take less time.) Use a spatula to turn the chicken over, and cook 5 more minutes or so. Serve with lemon wedges.

EASY PAN-FRIED LEMON CHICKEN RECIPE

Steps:

• In a large plastic ziptop bag, combine the chicken breast, lemon zest & juice, olive oil, salt and pepper. Press the air out of the bag and seal.
• Use a meat pounder or rolling pin to flatten the chicken breast into one even thickness.
• Let the chicken marinate for at 30 minutes for best results but you can cook it right away if needed.
• Heat a skillet over medium-high heat and add more of your fat of choice, such as coconut oil.
• Cook the chicken for 4-5 minutes per side or until completely cooked through.
• Let the meat rest for at least 5 minutes before slicing.

LEMON-PEPPER FRIED CHICKEN

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).

LEMON-BREADED FRIED CHICKEN

Steps:

• Place chicken and lemon juice into a zip-lock bag.
• Refrigerate for 2 hours turning pieces occasionally.
• Remove chicken from bag and pat dry with paper towels.
• In a medium mixing bowl, blend together salt and flour.
• Place each chicken breast into flour and shake off excess.
• In another bowl, lightly beat egg.
• After chicken is dipped into flour dip it then into the beaten egg.
• In a skillet, brown chicken breasts in oil.
• The oil should be 1/4 inch at all times during frying.
• If you can't fry all the chicken at the same time, place cooked chicken on a warm platter in an oven preheated to 200°F.
• Cover cooked chicken with aluminum foil.
• Place cut lemon wedges on platter with chicken before serving.

BREADED CHICKEN WITH LEMON CAPER SAUCE

Steps:

• The sauce is easy. Melt the butter in a small sauce pan. Add the lemon and whole capers. Heat them together over a low heat. (The capers are already tender, so focus on letting the flavors merge with a little warming and the time you spend frying the chicken.) I don't like to pound on top of a kitchen countertop, but if you make this out of chicken, you should cut the chicken breast into "fingers" to help it to cook faster and without as much concern that the internal temperature will not become high enough to kill bacteria in a skillet. Dip this in the beaten egg and water mix then into the Italian Fish Breading. Fry this in a frying pan as you would fish. When the chicken is done, and the internal temperature is high enough to kill any bacteria (based on whatever standard is in use when you prepare this recipe) remove it from the pan. Arrange the chicken fingers on a plate and pour the sauce over them. (If you soak the chicken fingers in the sauce, they won't be very crunchy, so don't pour the sauce on until last.) Serve with a side of steamed or roasted vegetables, pasta, or both.