Lemon Pepper Ranch Chicken Recipes

LEMON PEPPER-RANCH CHICKEN

Steps:

• Heat oven to 425°F. Line cookie sheet with foil; spray foil with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick.
• In shallow bowl, place dressing. Dip chicken in dressing; coat evenly with bread crumbs. Place on cookie sheet. Drizzle with melted butter.
• Bake 10 minutes. Turn chicken; bake 5 to 10 minutes longer or until juice of chicken is clear when center of thickest part is cut (165°F) and coating is light golden brown. Garnish with parsley.

LEMON-PEPPER FRIED "CHICKEN" TENDERS

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.

SALT AND PEPPER ROAST CHICKEN WITH LEMON DRESSING

Steps:

• For the salt and pepper roast chicken: Liberally season the chicken inside and out with kosher salt and pepper. Refrigerate the chicken uncovered on lowest shelf of fridge in a rimmed pan or dish overnight or up to 24 hours and a minimum of 1 hour.
• For the lemon dressing: Heat a medium cast-iron or heavy skillet over medium-high heat, then sear the lemons cut-side down to caramelize them and sweeten juices, about 4 minutes. Remove lemons from the skillet, add 1/4 cup EVOO and reduce heat a bit. Add shallots and garlic and stir 5 to 6 minutes to soften, then add 1/4 cup water and let it absorb. Turn off heat and cool mixture a bit to room temp. Place cooled mixture in a medium glass bowl and add the juice of the lemons, lemon zest, oregano, red pepper flakes and parsley. Whisk in remaining 3/4 cup EVOO to form a thick dressing.
• Preheat your oven to 425 degrees F, rack at center. Roast the chicken in the skillet on one side for 20 minutes, then turn to opposite side and roast 20 minutes more. Finally turn the chicken on its back (breast-side up), spoon juices over the skin, and continue to roast for 15 to 20 minutes or until the chicken registers 160 to 165 degrees F. Rest bird and carve, then serve with sauce to pass and crusty bread.

LEMON PEPPER CHICKEN I

Steps:

• Melt butter in a small skillet. Pepper the skillet with 1/2 tablespoon of the pepper, then lay the chicken breast onto the pepper. Squeeze fresh lemon juice onto the chicken, then season with the remaining pepper.
• Saute chicken breast for about 5 to 7 minutes, then turn to the other side, squeeze lemon juice onto the other side and saute for another 5 to 7 minutes (or until chicken is cooked through and juices run clear).

LEMON-PEPPER CHICKEN

Steps:

• Flatten chicken to 1/2-in. thickness. In a large skillet, cook chicken in 1 tablespoon butter over medium heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm., In the same skillet, combine the green onion, lemon juice, sherry, Worcestershire sauce, mustard, lemon-pepper and remaining butter. Cook and stir over medium heat for 3-4 minutes or until heated through. Serve with chicken.