Crispy Lemon Chicken
If you are like me you will be a fan of crispy chicken. Chicken that is pounded until tender, coated in panko crumbs and lightly fried . . . I just love the stuff. Crispy on the outside and tender and juicy on the inside. It is one of my weaknesses! (And yes, I know I have many!)
Once again it is the time of year where I struggle with the natural light when it comes to taking photos of my recipes. You wouldn't think the time of year would make much of a difference but it really does. I really should be taking my food outside to photograph it now, but lately I have been feeling very tired. I'm not sure what's up with that. I just take my pictures on my dining room table in front of the back window. That's the place that gets the most natural light for most of the day. I can't be bothered with light boxes and the like. What you see is what you get!
Don't let the photos put you off of making this chicken. Its so, so, SO delicious! A little bit of a faff with the breading, but believe me, that is the worst of it.
Once you have them breaded and the breading has set, the worst part is over. The rest is simple and easy to do . . . just heat some oil and fry them, 4 minutes on each side will do it. Then they will be crisp, golden and tender . . . juicy and perfectly cooked.
The sauce could not be any simpler . . . it uses only a few ingredients. Butter, garlic, cream, lemon juice and zest, and some grated Parmesan cheese . . . simple.
Rich and creamy, and yes . . . something you would only want to make once in a blue moon as it is rather high in fat and calories . . . but oh boy, is it every tasty!
Altogether with the frying of the chicken and all that butter and cream, this is one dish you will want to reserve for special occasions, or for when you have company.
If you are on a diet, you won't want to be indulging in this for sure . . . sad but true.
But if your only concern is taste, then . . . Dig IN! and ENJOY!
In retrospect I am thinking you could also use ready breaded chicken breasts if you wanted to. The frozen ones. That would save a lot of time really . . . but for myself, I prefer to do it myself. So I know exactly what I am eating.
Yield: 4
Crispy Lemon Chicken
prep time: 15 minscook time: 20 minstotal time: 35 mins
Crisp golden, moist chicken served with a luscious creamy lemon sauce. This goes great with rice or pasta.
ingredients:
For the chicken:
4 boneless, skinless chicken breast halves, pounded to an even thickness
salt and freshly ground black pepper
45g plain flour (1/4 cup)
2 medium free range eggs
125g of Japanese Panko, or other fine dried bread crumbs (1 1/3 cups)
60ml of vegetable oil for frying (1/4 cup)
For the sauce:
4 TBS of butter
1 tsp minced fresh garlic
1/4 tsp freshly ground black pepper
1 medium unwaxed lemon, zest and juice
240ml double cream (1 cup, heavy cream)
90g freshly grated Parmesan cheese (1/2 cup)instructions:
Season the pounded chicken breasts with some salt
and pepper. Place the flour on a plate. Beat the eggs in a shallow
bowl. Place the Panko into another shallow bowl. One at a time,
dredge the chicken breasts into first the flour, then the eggs, and
finally the Panko, coating them evenly and pressing the crumbs on to
adhere. Set aside on a lined baking sheet while you heat the oil.
and pepper. Place the flour on a plate. Beat the eggs in a shallow
bowl. Place the Panko into another shallow bowl. One at a time,
dredge the chicken breasts into first the flour, then the eggs, and
finally the Panko, coating them evenly and pressing the crumbs on to
adhere. Set aside on a lined baking sheet while you heat the oil.
the oil in a large frying pan until very hot, but not smoking. Add
the chicken breasts and reduce the heat to medium. Cook, turning once,
until the crumbs are golden brown and the chicken feels firm when
pressed in the centers, about four minutes per side. Adjust the heat
as needed so that the crumbs don't burn. Keep warm in a low oven until your sauce is made.
To
make the sauce melt the butter in a saucepan. Once it begis to foam,
add the garlic and cook until fragrant, stirring constantly. Do not let
brown. Whisk in the cream and black pepper. Reduce heat to very low.
Whisk in the lemon zest and juice. Turn off the heat and whisk in the
cheese until melted.
make the sauce melt the butter in a saucepan. Once it begis to foam,
add the garlic and cook until fragrant, stirring constantly. Do not let
brown. Whisk in the cream and black pepper. Reduce heat to very low.
Whisk in the lemon zest and juice. Turn off the heat and whisk in the
cheese until melted.
Created using The Recipes Generator
This goes great with either some pasta or steamed rice. I like brown rice myself. A green vegetable also goes well.
Crisp, tender and filled with rich tangy flavour. This is a real winner/winner chicken dinner! Bon Appetit!
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