LEMON-PEPPER FRIED CHICKEN
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
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
CRISPY LEMON-FRIED CHICKEN
"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
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.
FRENCH LAUNDRY'S LEMON BRINED FRIED CHICKEN
Chef Thomas Keller of Napa Valley's famous French Laundry and Ad Hoc restaurants has just written a cookbook called "Ad Hoc at Home"; this amazing dish is featured. To make this juicy and delectably crisp chicken, chef Keller soaks it in a lemony brine, then coats and fries it. The chicken, which is served every other Monday at Ad Hoc, is one of the most popular dishes at the restaurant.
Provided by Raquel Grinnell
Categories Chicken
Time P1DT1h30m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- In a very large pot, combine 1 quart of the water with 1 cup of the salt and the honey, bay leaves, garlic, peppercorns, rosemary, thyme and parsley. Add the lemon zest and juice and the lemon halves and bring to a simmer over moderate heat, stirring until the salt is dissolved. Let cool completely, then stir in the remaining 3 quarts of cold water. Add the chickens, being sure they're completely submerged, and refrigerate overnight.
- Drain the chickens and pat dry. Scrape off any herbs or peppercorns stuck to the skin and cut each bird into 8 pieces, keeping the breast meat on the bone.
- In a large bowl, combine the flour, garlic powder, onion powder, cayenne and the remaining 2 teaspoons of salt. Put the buttermilk in a large, shallow bowl. Working with a few pieces at a time, dip the chicken in the buttermilk, then dredge in the flour mixture, pressing so it adheres all over. Transfer the chicken to a baking sheet lined with wax paper.
- In a very large, deep skillet, heat 1 inch of vegetable oil to 330°. Fry the chicken in 2 or 3 batches over moderate heat, turning once, until golden and crunchy and an instant-read thermometer inserted in the thickest part of each piece registers 160°, about 20 minutes. Transfer the chicken to paper towels to drain, and keep warm in a low oven while you fry the remaining chicken pieces.
- Transfer the fried chicken to a platter, garnish with the herb sprigs and serve hot or at room temperature.
Nutrition Facts : Calories 990.7, Fat 54.2, SaturatedFat 15.6, Cholesterol 246.3, Sodium 14888.8, Carbohydrate 58.9, Fiber 3.2, Sugar 15.9, Protein 65.5
STIR-FRIED LEMON CHICKEN
Stir-fry is such a terrific entree to serve to guests because the main ingredients can be cut up and refrigerated in advance. This recipe created in out Test Kitchen has a wonderful lemon flavor.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the cornstarch and 1/4 teaspoon ginger. Stir in the soy sauce, sherry or broth and lemon juice until smooth. Add the chicken and lemon zest; toss to coat. Refrigerate for 30 minutes., Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add the rice; cook and stir for 5 minutes or until rice begins to brown. Add the broth, salt, pepper and remaining ginger. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until rice is tender., In a large skillet or wok, stir-fry peppers in 2 tablespoons oil until crisp-tender. Remove from the skillet and keep warm. In the same pan, cook chicken mixture in remaining oil until chicken juices run clear. Stir in peppers and onions. Serve with rice.
Nutrition Facts : Calories 615 calories, Fat 25g fat (4g saturated fat), Cholesterol 94mg cholesterol, Sodium 1123mg sodium, Carbohydrate 53g carbohydrate (3g sugars, Fiber 2g fiber), Protein 41g protein.
PAN FRIED CHICKEN WITH GARLIC AND LEMON
Sometimes I really don't want to be creative with my dinner. Then I usually make this pan fried chicken breast. A little garlic, shallots, lemonjuice and parsley, and dinner is ready!
Provided by Myfoodpassion
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Fry the onion with 1 tbsp olive oil, 3 minutes in a frying pan over medium-high heat.
- Remove onion from the pan, keep on a plate. Add the chicken fillets to the pan and fry them in remaining olive oil on high heat until cooked through. Add the fried onion,crushed garlic and sprinkle over some seasalt. Pour in the lemonjuice and toss everything together with the chopped parsley. Cook for another minute then serve.
PAN FRIED PAPRIKA, GARLIC AND LEMON DIJON CHICKEN BREASTS
Stunningly easy but really impressive recipe! Simply marinade the chicken breasts in the sauce & pan fry them for an elegant but simple supper! Serve with rice, pasta or a medley of fresh seasonal vegetables with steamed new potatoes.This is one of my "fail safe" recipes - it is also brilliant on the Barbeque or oven baked! Also great with roasted Cherry Tomatoes. You can also use lean pork chops for this recipe.
Provided by French Tart
Categories Chicken Breast
Time 12h45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Grate the lemons and then squeeze them to extract the juice.
- Mix the lemon rind, juice, mustard, crushed garlic, salt, pepper & smoke paprika together until well blended.
- Coat the chicken breasts with the sauce - or even better, place ALL the ingredients including the chicken into a Zip Lock bag.
- Can be put in the fridge for up to 24 hours until needed OR can be frozen at this stage.
- If pan frying - heat the olive oil gently and add the chicken breasts.
- Cook on a high heat until they are browned and sealed - then cook gently for up to 20 minutes until juices run clear when pierced.
- At this stage you can add the optional creme fraiche or sour cream for a creamier sauce.
- The oven roasted cherry tomatoes can also be added to the pan to reheat them slightly.
- Sprinkle with some more smoked paprika before serving & fresh parsley. Garnish with a lemon wedge if required.
- Serve with fresh seasonal vegetables, steamed potatoes or rice & pasta.
- OVEN BAKED VERSION: Preheat oven to 200 C or 400 F; coat the oven proof pan with the olive oil and heat it up slightly beforehand.
- Place chicken breasts with all the sauce into the pan.
- Turn over once during cooking which should take 30 to 45 minutes.
- Add creme fraiche at this stage if using and scrape all the sauce from around the edges into the creamy sauce.
- Cook for a further 2-5 minutes.
- Serve as for pan-fried version.
Nutrition Facts : Calories 199, Fat 9.2, SaturatedFat 3.3, Cholesterol 89.2, Sodium 141.9, Carbohydrate 2.8, Fiber 0.4, Sugar 0.5, Protein 25.6
FRIED CHICKEN AND BISCUITS WITH RED-EYE GRAVY, ROMAINE SLAW AND LEMON JAM
Provided by Food Network
Categories main-dish
Time P1DT4h20m
Yield 4 servings
Number Of Ingredients 42
Steps:
- For the chicken: Combine the buttermilk, garlic powder, onion powder, paprika and pepper in a large bowl. Add the chicken thighs and marinate in the refrigerator for 24 hours.
- For the cheddar biscuits: Preheat oven to 350 degrees F. Combine the flour, baking powder, sugar, salt and pepper in the bowl of a stand mixer fitted with the paddle attachment, and mix.
- Add the shortening and butter and mix on low speed until the mixture resembles cornmeal. Add the cheese and mix. Slowly stir in the buttermilk while mixing, just until combined; do not over mix.
- Turn the dough out onto a lightly floured surface and roll out to about an inch in thickness; be careful not to overwork the dough. Cut, using a 3-inch biscuit cutter, and place the biscuits on a sheet pan lined with parchment paper. Brush with melted butter. Bake until the tops are just golden brown, 12 to 15 minutes.
- For the lemon jam: Put the lemon slices in a small saucepot and cover with 1 1/2 cups water and the sugar. Cook on low heat for about 2 hours, stirring occasionally, until the mixture has cooked down to a syrup consistency.
- For the red-eye gravy: Make a roux by combining the butter and flour in a saucepan. Cook over medium heat, stirring frequently, about 20 minutes. Add the brewed and ground espresso, milk, cream and sausage, and stir well to incorporate the roux. Add the hot sauce, paprika, garlic powder, and salt and pepper to taste. Cook on low heat until the mixture has a thick, gravy consistency, about 45 minutes.
- For the romaine slaw: Combine the romaine, sour cream, olive oil, red onions, chives, pickled jalapenos and salt and pepper to taste in a large salad bowl and toss well.
- To finish the fried chicken: Heat a few inches of canola oil in a fryer or deep skillet to 320 degrees F. Combine the flour, salt, pepper and smoked paprika in a shallow bowl. Drain the thighs in a colander, and then dredge in the flour mixture. Fry a few pieces at a time in the hot oil until the chicken reaches an internal temperature of 165 degrees F and has a golden brown crust.
- For each serving, place a dollop of red-eye gravy in the center of the plate. Cut a biscuit in half and place the bottom half atop the gravy. Top with a fried chicken thigh, another dollop of gravy, a fried egg, 1/2 cup romaine slaw and a dollop of lemon jam. Place the top half of the biscuit on top and drizzle with 1/2 cup more gravy. Repeat with the remaining ingredients.
SPICY PAN FRIED CHICKEN LIVERS WITH LEMON GARLIC DIPPING SAUCE
This recipe is a mix between the fried chicken livers they sold at the state fair in Michigan growing up, and the fried chicken livers I had in New Orleans. Very good! Even people who HATE liver have drooled over these spicy little gems.
Provided by graniteangel
Categories Chicken Livers
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Soak chicken livers in mixture of buttermilk, hot sauce, and worcestershire sauce for at LEAST 2 hours in the fridge.
- For the sauce you want to mix mayo, sour cream, lemon juice, garlic, old bay seasoning and worcestershire sauce in a bowl until fully incorperated. You want to make it before you fry the livers to give the flavors time to mingle. Place in fridge until just about to serve.
- In a bowl combined corn flour, all purpose flour, black pepper, cayenne pepper, old bay and creole seasoning.
- Add your peanut oil to a large sauce pan. Make sure it's large enough to fit the livers, but leave enough room in between so they are not too crowded. Or you can do them in batches.
- Roll the livers in the dry seasoned mixture and place in the hot pan. Try to keep the heat between Med-high to Med.
- Cook about 8-10 minutes on each side. It depends on the size of the livers. Turn down the temp if they start getting too brown too fast.
- If not sure on their being done, you can just brown them on each side and then pop them in a 350F for about 10 minutes.
- Once done, serve immediately with a generous spoon full of dipping sauce.
Nutrition Facts : Calories 458.9, Fat 36.9, SaturatedFat 8.4, Cholesterol 209.9, Sodium 244, Carbohydrate 19.2, Fiber 0.9, Sugar 4.8, Protein 13.5
LEMON-PEPPER FRIED "CHICKEN" TENDERS
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
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.
OVEN FRIED CHICKEN WITH PANKO, LEMON, GARLIC & PARMESAN
Steps:
- Preheat oven to 400 Blend panko, almonds, lemon zest, parmesan cheese, cilantro or parsley (if using), salt and garlic in food processor. Place in shallow bowl for rolling. Combine eggs, lemon juice in separate bowl and mix well. Dip each chicken breast first in the egg mixture and then thoroughly roll in cheese/panko mixture. Place into 13x9 inch pans (2), patting on additional crumbs as needed. Let set for 15 minutes to dry a bit. Bake for 1 hour uncovered.
LEMON-BREADED FRIED CHICKEN
If you like the taste of Lemon, you will like this chicken. Served with Parsley Potatoes and Garlic Green beans and you have a great meal.
Provided by Audrey M
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
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.
STIR-FRIED LEMON CHICKEN
Tart and a bit sweet. A quick stir-fry which is nice served with plain rice and some steamed vegetables. Fridge time is not included.
Provided by PetsRus
Categories Chicken Breast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Mix the egg white with the corn flour, combine with the chicken, cover and put in the fridge for about 30 minutes.
- Heat the oil in a wok until moderately hot and stir-fry the chicken for about one minute until they have turned white.
- Drain the chicken in a sieve or colander, discard the oil and wipe the wok clean.
- Reheat the wok, add all the sauce ingredients, except the corn flour mix, and bring it to the boil, then add the corn flour mix and simmer for one minute.
- Return the chicken strips to the wok and continue to stir-fry them for a few minutes until done and coated with the sauce.
- Do a last taste check for soy, sugar and lemon juice.
CHICKEN CUTLETS WITH FRIED CAPERS, PARSLEY, AND LEMON
Steps:
- Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then fry capers, stirring, until slightly crisp and a shade darker, about 2 minutes. Transfer capers with a slotted spoon to paper towels to drain.
- Pat chicken dry and season well with salt and black pepper. Heat oil remaining in skillet over moderately high heat until hot but not smoking, then sauté chicken in batches, turning once, until golden brown, 1 to 1 1/2 minutes per side. Transfer to a platter and keep warm, covered.
- Remove skillet from heat. Add parsley and lemon juice to skillet and simmer over moderately high heat, stirring and scraping up any brown bits from bottom of skillet, 1 minute. Pour sauce over chicken and top with fried capers.
FRIED LEMON PEPPER CHICKEN
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
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
STIR FRIED CHICKEN WITH LEMON GRASS, GINGER, AND CHILI
Make and share this Stir Fried Chicken With Lemon Grass, Ginger, and Chili recipe from Food.com.
Provided by morgainegeiser
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a heavy based frying pan or wok.
- Add the onion, garlic, ginger, lemon grass and chili and stir for 3 to 5 minutes over medium heat until the mixture is lightly golden.
- Take care not to burn the mixture or it will become bitter.
- Increase heat to high; when the pan is very hot, add the chicken and toss well.
- Sprinkle the sugar over the chicken and cook for about 5 minutes, tossing regularly until the chicken is just cooked.
- Add the fish sauce, cook for another 2 minutes and serve immediately, garnished with the mint.
Nutrition Facts : Calories 232, Fat 11.3, SaturatedFat 2, Cholesterol 94.2, Sodium 453.8, Carbohydrate 8.5, Fiber 1, Sugar 4.7, Protein 23.4
STIR-FRIED CHICKEN WITH LEMON, CAPERS AND BASIL
Make and share this Stir-fried Chicken with Lemon, Capers and Basil recipe from Food.com.
Provided by JustJanS
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat a wok until hot, add half the oil and swirl to coat.
- Add the onion and stir-fry for 2-3 minutes or until softened.
- Remove from the wok and set aside.
- Reheat the wok, add another teaspoon of oil and half the butter, and stir-fry the chicken in two batches for 3-5 minutes each batch, or until browned, adding the remaining oil and butter between batches.
- Return all the chicken to the wok with the onion.
- Stir in the rind, capers and lemon juice.
- Toss well and cook until heated through.
- Add the basil and season with salt and freshly ground black pepper.
LEMON FRIED CHICKEN
Steps:
- Cut the chicken into small 2-bite pieces and place in a bowl. Pour the lemon juice over the chicken to cover, and let marinate.
- Combine the flour, salt and yeast together for the tempura batter. Slowly mix in 2 cups cold water until you have a beautiful thick batter. Cover with a damp tea towel and let rise, 45 minutes.
- Remove the chicken from the marinade and pat dry. Stir into the tempura batter until the chicken is fully coated.
- Heat olive oil in a medium pan until hot. Fry the chicken in batches until beautifully golden on both sides, 2 to 3 minutes.
STIR FRIED LEMON CHICKEN WITH PEARS AND GINGER
Make and share this Stir Fried Lemon Chicken With Pears and Ginger recipe from Food.com.
Provided by dicentra
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- To make sauce, combine soy sauce, lemon peel, lemon juice, sugar, cornstarch, garlic, ginger and water.
- Heat vegetable oil in a large nonstick frying pan. Add chicken and stir fry over high heat for 2 minutes. Remove to platter.
- Add snow peas to pan and stir fry for 1 minute. Reduce heat to medium. Return chicken to the pan.
- Add scallions, pears and sauce. Cook, stirring, until sauce boils and thickens, about 3 minutes.
Nutrition Facts : Calories 324.2, Fat 15, SaturatedFat 3.2, Cholesterol 54.5, Sodium 562.3, Carbohydrate 28, Fiber 5.5, Sugar 16.3, Protein 21.1
LEMON PEPPER HONEY FRIED CHICKEN
Provided by Food Network
Time 1h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season the chicken liberally with the salt, garlic powder, Sazon, 1 1/2 teaspoons black pepper and lemon zest. Allow the chicken to marinate for at least 30 minutes at room temperature. Then, combine the flour and cornstarch in a large bowl.
- Meanwhile, add the oil to a skillet or a deep pot and heat until it reaches about 365 degrees F.
- In the same bowl as the chicken, add the egg and buttermilk and combine well. Dredge each piece of chicken in the flour mixture and shake off the excess. Then, lower each piece of chicken into the oil and fry until golden brown and the chicken's internal temperature reaches 165 degrees F. Drain on paper towels to remove excess oil.
- To make the glaze, add the honey, lemon juice, sliced lemons, and 1 teaspoon black pepper to a pot and bring to a boil. Then, pour over the cooked chicken and enjoy.
EASY PAN-FRIED LEMON CHICKEN
Steps:
- 1. In a plastic zip top bag, combine the chicken breast, lemon juice, olive oil, salt and pepper. Press the air out of the bag and seal. 2. Use a meat pounder or rolling pin to flatten the chicken breast into one even thickness. I have also used an empty Nalgene bottle for the same purpose when I didn't have a meat pounder. Improvise. Be a MacGuyver. 3. Let the chicken marinate for at 30 minutes for best results but you can cook it right away if needed. 4. Heat a skillet over medium-high heat and add more of your fat of choice, such as coconut oil. 5. Cook the chicken for 4-5 minutes per side or until completely cooked through. 6. Let the meat rest for at least 5 minutes before slicing. http://stupideasypaleo.com/2013/07/10/easy-pan-fried-lemon-chicken/
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