EASY BAKED LEMON CHICKEN
This is a wonderful and very easy chicken dish. Everything is in one pan so it makes for easy cleanup. Goes great with mashed potatoes or rice.
Provided by SANDI149
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 3
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange chicken breasts in a large baking dish. Pour water, olive oil, and lemon juice over chicken; sprinkle with bread crumbs, garlic powder, parsley, and paprika. Season with salt and pepper. Cover baking dish with aluminum foil and cut a few slits in foil to vent.
- Bake chicken breasts in preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).
Nutrition Facts : Calories 660.3 calories, Carbohydrate 18.2 g, Cholesterol 129.2 mg, Fat 42.5 g, Fiber 1.6 g, Protein 50.3 g, SaturatedFat 6.7 g, Sodium 248.9 mg, Sugar 2.6 g
TWICE-COOKED LEMON CHICKEN
Make and share this Twice-Cooked Lemon Chicken recipe from Food.com.
Provided by Feast Your Eyes
Categories Chicken Thigh & Leg
Time 1h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Wash chicken and pat dry with paper towels.
- Pierce each chicken piece with the tip of a sharp knife (one or two 1/2-inch slits) - This will allow the marinade to better-permeate the chicken. Set aside.
- Place lemon juice, sherry, lemon zest (3 tablespoons), thyme, rosemary and garlic in a small mixing bowl, whisk to combine.
- Pour the marinade into a gallon-size resealable plastic bag; add the chicken; squeeze out the air and seal the bag. Refrigerate to marinate for two hours, turning once.
- Meanwhile, combine the flour, salt, paprika, onion powder, and black pepper in a brown paper lunch bag.
- Remove chicken thighs from the marinade; reserve 4 tablespoons and dispose of the remaining.
- Add each piece of chicken (one-at-a-time) to the flour mixture; seal the bag and shake to coat evenly.
- In a large, heavy-bottom skillet, heat the oil over a medium-high flame. Add each coated chicken thigh - without over-crowding - fry until browned, about 10 to 15 minutes.
- Preheat oven to 350 degrees F.
- Lightly coat the bottom of a 9x13 casserole dish with a no-stick cooking spray. Arrange the browned chicken in the casserole dish and sprinkle with the brown sugar. Scatter the capers around the chicken pieces.
- Mix the broth with the reserved marinade; pour over the chicken. Top each thigh with a lemon slice.
- Bake chicken for about 20 to 30 minutes, or until the juices run clear and the meat is tender.
- Remove from oven and let the chicken rest, covered in foil, for 10 minutes before serving. Transfer chicken and capers to a warmed serving platter; sprinkle with scallions and the remaining lemon zest.
- Pour the juices from the casserole dish into small serving bowl; skim the fat off the top. Serve the juices on the side with fluffy white rice and a tossed green salad.
Nutrition Facts : Calories 449.6, Fat 21.4, SaturatedFat 3.1, Cholesterol 57.3, Sodium 489.8, Carbohydrate 46.1, Fiber 2.7, Sugar 21, Protein 17.1
DOUBLE LEMON CHICKEN
The universally loved crispy chicken - from Austrian schnitzel to Korean fried chicken to the westernized lemon chicken that you'd get at your local Chinese restaurants - is found in multiple corners of the world, and is therefore served on many tables. That lemon chicken is the inspiration for this dish, where a sweet lemony sauce coats crispy fried chicken pieces. This Middle Eastern version uses a cheater's preserved lemon paste and plenty of fresh lemon to brighten it up. You'll make a little more preserved lemon paste than you need; use it for salad dressing, toss it with roasted vegetables, or swirl it into soups. Serve this dish with some lightly cooked greens and plain white rice.
Provided by Yotam Ottolenghi
Categories poultry, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Prepare the chicken: In a large bowl, whisk together the egg whites, soy sauce, cornstarch (cornflour), 1/2 teaspoon salt and a good grind of pepper just until there aren't any lumps, about 30 seconds. Working one breast at a time, place the chicken between 2 pieces of parchment paper and use a meat mallet (or the bottom of a pan) to pound the chicken evenly so it's a scant 1/2-inch/1-centimeter thick. Transfer to the egg white bowl and continue with the remaining. Stir everything together gently to coat, and refrigerate to marinate for at least an hour (or overnight if you're getting ahead).
- Meanwhile make the preserved lemon paste: Add all the ingredients to a small, lidded saucepan set over medium-high heat. Bring to a simmer, then lower the heat to medium-low, cover and cook for 12 to 14 minutes, or until the rinds start to look translucent and the juice has reduced by about half. Set aside to cool slightly, then transfer everything to a small food processor and blitz until you have a smooth, spreadable paste. (You should have about 1/4 cup.) Set aside 3 tablespoons for the sauce, then store the rest in a sealed container in the fridge for up to 4 weeks.
- Make the sauce: Add the 3 tablespoons preserved lemon paste, the stock, butter, garlic, sugar, turmeric and half the cumin to a medium saucepan, then place it over medium-high heat. Bring to a boil, then cook, stirring occasionally, for 15 minutes, until reduced by about a third. Measure out roughly 3 tablespoons of the sauce into a small bowl, then add the cornstarch (cornflour) and whisk until there are no lumps. Whisk this back into the sauce pot and cook for 1 minute, whisking continuously, until smooth and thickened slightly. Remove from the heat.
- Heat the oil in a large high-sided frying pan over a medium-high heat. Once hot (a sprinkle of cornstarch dropped into the oil should sizzle right away), fry two of the chicken breasts for 3 minutes per side, or until nicely browned and just cooked through. It should release easily from the skillet with a little help from a metal spatula. Transfer to a paper towel-lined plate and continue with the remaining 2 breasts. It might spit, so turn down the heat if needed. Wipe out the frying pan, add the sauce and bring to a simmer over medium-high heat. Add back all the chicken breasts and cook for just 3 minutes, gently turning them halfway. Remove from the heat and stir in the 2 tablespoons of lemon juice.
- Transfer the chicken breasts (cut them into strips, if you like) to a large serving platter with a lip and pour the sauce all over. Sprinkle with the remaining cumin. In a small bowl, toss together the spring onion, cilantro and remaining 2 tablespoons of lemon juice, and spoon this all over.
TWICE-FRIED CHICKEN
Chef Michael Solomonov fries his famous chicken Korean-style! That means it's thinly battered, then fried twice for an extra-crunchy crust with very juicy meat. (Note: The double-frying method also means the the first fry can happen up to a day in advance before serving.)
Provided by Michael Solomonov
Categories main-dish
Time 5h20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cure chicken: In a large bowl, add salt and mustard and onion powders, and combine until well blended. Add the chicken pieces and get in there with your hands to coat each piece well. Put the coated pieces of chicken on a baking sheet lined with parchment paper, keeping the skin intact; lightly cover with parchment paper or plastic wrap. Refrigerate for at least 4 hours or up to overnight.
- Bring the cured chicken to room temperature. (You don't want to fry ice-cold chicken, because it won't cook all the way through, plus it will chill the frying oil.) Meanwhile, make the batter: In a large bowl, add the cornstarch, flour, and salt. Slowly pour in the cold water, whisking continuously, until the mixture is smooth and the consistency of thin pancake batter. Add more water as needed to thin the batter.
- Heat oil: Clip a candy or deep fry thermometer onto a large, heavy pot. Add enough canola oil to fully submerge the chicken pieces-about halfway up the side of the pot. (Oil expands as it heats, so don't overfill the pot.) Heat the oil over low heat until it reaches 300 degrees F. (It's fine if the oil temperature goes up to 350 degrees F, because it will drop once the chicken goes in.) Coat chicken: When the oil is hot, add all the chicken into the batter and fully coat each piece.
- First fry: Starting with the dark meat, use tongs to pick up each piece and allow the excess batter to drip off. Gently swirl the tip of the chicken in the oil to set the crust; this will prevent the chicken from sticking to the bottom of the pot. Then ease the rest of the piece into the oil. Repeat with all the chicken pieces. Fry for 10 minutes.Use a slotted spoon or spider strainer to make sure the chicken pieces don't stick together or to the bottom of the pot. If they do stick, gently separate them with the spoon; try not to tear the delicate crust!
- After 10 minutes, use the slotted spoon to transfer the chicken pieces to drain on a wire rack or paper towels on a baking sheet. The chicken will not be fully cooked-there's a second fry. Let the chicken rest, 15-20 minutes. Meanwhile, reheat the oil to 350 degrees F. (Note: The chicken can be made to this point up to 1 day ahead and refrigerated; bring it back to room temperature before the second fry.) Second fry: When the oil is hot, fry the chicken pieces again, this time for 4 minutes or until golden brown and crispy.
- Use the slotted spoon to transfer the chicken pieces to a clean wire rack set over a paper towel-lined baking sheet. Let cool for 5-10 minutes, then serve. (Note: Frying oil can be reused several times for frying chicken. Cool the oil completely, then pour through a fine-mesh strainer into a clean jar. Cover and store in the refrigerator for up to two weeks.)
MULTI-COOKER CILANTRO LEMON CHICKEN
This fall-off-the-bone cilantro chicken with lemon is very easy to prepare and is a wonderful way to cook a whole chicken. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 4h50m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine cilantro, 2 tablespoons oil, lemon juice, garlic, salt and lemon zest. Loosen skin around chicken breast, leg and thigh. Rub cilantro mixture under skin. Rub any remaining mixture into the cavity. Drizzle with remaining 1 tablespoon oil. Sprinkle with paprika and pepper., Place chicken on wire rack with handles. Lower into inner pot of a large multi-cooker; add wine. Cover with glass lid. Press slow cook function; select poultry setting. Set to short cook time (4 hours). Start. , Remove glass lid. Cover with air frying lid. Press air fry function; select poultry setting. Press timer; set to 25 minutes. Start. Chicken should reach 170°-175° and be lightly browned. If desired, sprinkle with flaked sea salt before serving.
Nutrition Facts : Calories 375 calories, Fat 24g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 878mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein.
TWICE COOKED CHICKEN
Make and share this Twice Cooked Chicken recipe from Food.com.
Provided by Lori 13
Categories Whole Chicken
Time 3h5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Rub chicken all over with salt. Rinse. Place in pot over a pot filled with water.
- Add the jujubes.
- Steam 3 hours, replenishing water often.
- Remove skin. Flake meat.
- Mix with jujubes, any acumulated juices and soy sauce in bowls.
- YUM!
Nutrition Facts : Calories 732.1, Fat 51.3, SaturatedFat 14.7, Cholesterol 255.4, Sodium 7311.7, Protein 63.3
More about "twice cooked lemon chicken recipes"
EASY LEMON CHICKEN - DAMN DELICIOUS
From damndelicious.net
TWICE BAKED CHICKEN LEGS - YUM EATING - NEVERMORE …
From nevermorelane.com
EASY LEMON CHICKEN THIGHS WITH HERBS - INSPIRED TASTE
From inspiredtaste.net
QUICK AND EASY HONEY LEMON CHICKEN - THE ENDLESS MEAL®
From theendlessmeal.com
QUICK AND EASY CHICKEN THIGHS COOKED IN LEMON RECIPE - DRIZZLE …
From drizzleanddip.com
BAKED LEMON CHICKEN WITH HERBS | SO TENDER AND JUICY!
From yellowblissroad.com
LEMON CHICKEN (30 MIN MEAL) - SPEND WITH PENNIES
From spendwithpennies.com
LEMON CHICKEN - AN EASY CLASSIC - COOKTHESTORY
From cookthestory.com
TWICE-COOKED WHOLE CHICKEN — EVERYDAY GOURMET
From everydaygourmet.tv
15-MINUTE SKILLET LEMON CHICKEN - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
PAN ROASTED LEMON CHICKEN - DAMN DELICIOUS
From damndelicious.net
COOK ONCE, EAT TWICE WITH CHEF JOHN'S BEST TWOFER RECIPES
From allrecipes.com
CHINESE LEMON CHICKEN – HOW TO MAKE IN 3 SIMPLE STEPS
From tasteasianfood.com
EASY LEMON CHICKEN RECIPE - SAVVY SAVING COUPLE
From savvysavingcouple.net
COOK ONCE, EAT TWICE: MAKE LEMON-THYME CHICKEN AND USE …
From today.com
LEMON BUTTER CHICKEN - A WEEKNIGHT FAVORITE! - KYLEE COOKS
From kyleecooks.com
TWICE-COOKED LEMON CHICKEN - PLAIN.RECIPES
From plain.recipes
TWICE-COOKED SOY SAUCE CHICKEN | MARION'S KITCHEN
From marionskitchen.com
35 LEMON CHICKEN RECIPES - TASTE OF HOME
TWICE-ROASTED CHICKEN IN LEMON SAUCE - FARMER'S WEEKLY
From farmersweekly.co.za
TWICE COOKED CHICKEN CHINESE S - COOKBUZZ
From cookbuzz.com
CRISPY LEMON CHICKEN - CAFE DELITES
From cafedelites.com
CROCKPOT LEMON CHICKEN - EASY CHICKEN RECIPES
From easychickenrecipes.com
HEALTHY LEMON CHICKEN RECIPE (EASY LEMON CHICKEN IN SKILLET)
From themediterraneandish.com
EASY LEMON ROASTED CHICKEN - SIMPLY DELICIOUS
From simply-delicious-food.com
ROAST CHICKEN WITH LEMONS RECIPE - MARCELLA HAZAN | FOOD & WINE
From foodandwine.com
EASY BAKED LEMON CHICKEN - SIMPLY DELICIOUS
From simply-delicious-food.com
STOVE TOP LEMON CHICKEN - JULIA'S CUISINE
From juliascuisine.com
SKILLET LEMON CHICKEN (THE EASIEST RECIPE!) - RASA MALAYSIA
From rasamalaysia.com
TWICE CHICKEN - RECIPES | COOKS.COM
From cooks.com
LEMON PARMESAN CHICKEN - TOGETHER AS FAMILY
From togetherasfamily.com
BAKED LEMON CHICKEN {ONE PAN RECIPE!} - WELLPLATED.COM
From wellplated.com
OVEN BAKED LEMON CHICKEN - HORSES & HEELS
From horsesandheels.com
BAKED LEMON CHICKEN - DINNER AT THE ZOO
From dinneratthezoo.com
SKILLET LEMON PEPPER CHICKEN RECIPE (SO EASY!) - AVERIE COOKS
From averiecooks.com
TWICE COOKED FRIED CHICKEN — SPOON & SWALLOW
From spoonandswallow.com
CHICKEN LIMONE RECIPE - RECIPES.NET
From recipes.net
CHINESE LEMON CHICKEN - JO COOKS
From jocooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search