Lemony Fried Chicken Recipes

LEMON FRIED CHICKEN

Lemon Fried Chicken image

Provided by Food Network

Time 1h5m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 pounds boneless chicken legs
Juice of 4 lemons
1 1/2 cups all-purpose flour
Pinch kosher salt
One 14-gram packet dry yeast (2 1/4 teaspoons)
Extra-virgin olive oil, for frying

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.

LEMONY FRIED CHICKEN

Lemony Fried Chicken image

Provided by Giada De Laurentiis

Categories main-dish

Time 4h55m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/2 cup buttermilk
1/4 cup extra-virgin olive oil
2 teaspoons coriander seeds, toasted and cracked
2 teaspoons lemon zest (2 lemons)
Kosher salt
One 3 1/2-pound chicken, cut into 8 pieces
2 cups vegetable oil
1 1/2 cups gluten-free flour, such as Cup4Cup
Lemon wedges, for serving

Steps:

In a large re-sealable plastic bag, mix together the buttermilk, olive oil, coriander, lemon zest and 1 1/2 teaspoons salt. Add the chicken pieces, seal the bag and massage to coat. Refrigerate for at least 4 hours and up to 1 day, turning the chicken pieces occasionally.
Add enough oil to a large, heavy frying pan (preferably cast iron) to come 1 inch up the sides of the pan. Heat over medium until the oil reaches 325 degrees F on a deep-frying thermometer.
Place the flour in a medium bowl and season with 1/2 teaspoon salt. Working one piece at a time, remove the chicken from the marinade and dredge in the seasoned flour. Shake off the excess flour, then add the chicken to the hot oil. Fry, turning occasionally, until the chicken is golden brown and just cooked through, about 25 minutes. Using tongs, transfer the chicken to a cooling rack over a baking sheet and allow to drain.
Arrange the fried chicken on a warm platter and serve with lemon wedges.

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

Ingredients

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.

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

Ingredients

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

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