Crispy Lemon Chicken Recipe
Boneless marinated chicken breast topped with our house lemon sauce
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Ingredients
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Marinated Chicken
Crisp Coating
House Lemon Sauce
Method
Marinated Chicken
- 1
Prepare and marinate
Pound each chicken breast to an even thickness about 1/2 inch using a meat mallet or the bottom of a heavy pan. This ensures even cooking. In a bowl whisk together 2 tbs olive oil, 2 tbs soy sauce, 2 tbs fresh lemon juice, minced garlic (2 cloves), 1 tsp salt and 1 tsp freshly ground black pepper. Add the chicken breasts, turning to coat fully. Cover and refrigerate for at least 30 minutes and up to 2 hours.
Crisp Coating & Frying
- 2
Make coating batter
In a shallow bowl combine 1 cup all-purpose flour, 1/2 cup cornstarch, 1/2 tsp baking powder, 1/2 tsp salt, 1/2 tsp black pepper and 1/2 tsp paprika. In a separate small bowl whisk together 1 large egg and 3/4 cup cold water. Stir the wet mixture into the dry ingredients until a smooth, slightly thick batter forms. The batter should coat a spoon — adjust with a tablespoon of water or flour if needed.
- 3
Heat oil
Pour about 1" (approximately 1 cup) neutral oil into a large skillet or shallow frying pan. Heat over medium-high until the oil reaches 350°F (175°C) or a wooden chopstick inserted into the oil forms steady bubbles.
- 4
Coat and fry chicken
Remove chicken from marinade, letting excess drip off. Dip each breast into the batter, fully coating. Carefully place into hot oil and fry 3-4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Fry in batches if needed to avoid crowding. Transfer cooked chicken to a wire rack set over a baking sheet or paper towel-lined plate to drain and keep warm in a low oven (200°F / 95°C) while you make the sauce.
House Lemon Sauce
- 5
Saute aromatics
In a medium saucepan melt 2 tbs unsalted butter over medium heat. Add 1 clove minced garlic and sauté 30 seconds until fragrant — do not brown.
- 6
Build the sauce
Add 1/2 cup fresh lemon juice, 1 tsp lemon zest, 1/2 cup low-sodium chicken stock, 1 tbs honey and 1 tsp soy sauce. Stir and bring to a gentle simmer for 2 minutes to meld flavors.
- 7
Thicken and finish
Whisk together 1 tsp cornstarch and 1 tbs cold water to make a slurry. While whisking the simmering sauce, slowly pour in the slurry. Continue to simmer 1-2 minutes until the sauce thickens slightly. Taste and season with 1/4 tsp salt and 1/4 tsp black pepper as needed. Remove from heat and stir in chopped fresh parsley (1 tbs).
- 8
Plate
Place a fried chicken breast on each plate and spoon the hot house lemon sauce generously over the top. Garnish with extra lemon zest or parsley if desired and serve immediately.
