First of all….who doesn’t LOVE fried chicken?

This recipe for Lemon Fried Chicken is out of this world. 

 

This has the best crunchy breading because of the panko and use as little or as much lemon as you like!

It makes for a finger lickin’ good meal!

 

 

 

2 – 1 1/4 pound packages thinly sliced chicken breasts

4 large eggs

3-4 cups panko

1 cup vegetable oil

kosher salt

3 lemons, halved

 

Rinse & pat dry the chicken breasts. Then place on a work surface & between 2 layers of plastic wrap, gently pound with a meat tenderizer until about 1/8 inch thick.

 

In a large shallow dish, beat the eggs. Pour the panko on another large, shallow dish. Working one piece at a time, coat the chicken on both sides with the egg. Let the excess drip off & then dredge both sides in panko. Place the chicken on a large baking sheet & continue with remaining chicken.

Line 1-2 platters with paper towels. In a large skillet over medium high heat, heat oil until hot, but not smoking. Place as may pieces of chicken as you can fit without crowding. Fry until golden brown on both sides, 2-3 minutes per side. Transfer chicken onto platter & IMMEDIATELY sprinkle chicken with salt & squeeze generously with lemon juice. Repeat with all chicken and add more oil if needed. 

 

*Another way to cook the chicken is to place it in a deep fryer after it is all breaded instead of cooking it on the stove. Just place in deep fryer basket & let cook until golden brown on each side 2-4 minutes*