DinnerMain Course

Lemon-Fried Chicken

Name: Lemon-Fried Chicken
Prep time: 15 min
Cook time: 40 min
Total time: 2 h
Yield: 4 portioner
Cuisine: american
Ingredients: 1,6 kg whole chicken cut into 8 pieces; 60 ml lemon juice freshly squeezed; 60 ml vegetable oil; 1 tsk. salt; 0,5 tsk. black pepper freshly ground; 0,5 tsk. dried thyme; 0,5 kop all-purpose flour; 60 ml vegetable oil

This chicken is first marinated in a bright lemon and herb mixture for a tangy, deep flavor. The pieces are then pan-fried to a crispy golden brown and finished in the oven, a method which ensures the chicken is perfectly juicy inside.

En original opskrift af Forkin

Tid i alt: 2 t.
Portioner: 4
Sværhedsgrad: Mellem

Allergenoplysninger: kan indeholde gluten. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

1,6 kgwhole chicken, cut into 8 pieces

marinade

60 mllemon juice, freshly squeezed
60 mlvegetable oil
1 tsk.salt
0,5 tsk.black pepper, freshly ground
0,5 tsk.dried thyme

coating

0,5 kopall-purpose flour

frying

60 mlvegetable oil

Udstyr

tongs · large skillet · large bowl · wire rack · baking sheet · whisk · oven

Fremgangsmåde

Trin for trin

1
In a large bowl, whisk together the lemon juice, marinade vegetable oil, salt, black pepper, and dried thyme.
Ca. 2 min.
2
Add the chicken pieces to the marinade and turn to coat them thoroughly.
Ca. 2 min.
Kokkens note: Ensure every piece of chicken is well-coated for the best flavor.
3
Cover the bowl and place it in the refrigerator to marinate for at least 1 hour.
Ca. 1 t.
Kokkens note: You can marinate for up to 4 hours for a more intense lemon flavor, but don't go longer as the acid can affect the texture.
4
Preheat your oven to 175°C (350°F).
Ca. 10 min.
5
Remove the chicken from the marinade, allowing any excess to drip off, and discard the remaining marinade.
Ca. 2 min.
6
Place the all-purpose flour on a shallow plate and dredge each chicken piece, shaking off any excess flour.
Ca. 5 min.
Kokkens note: A light, even coating of flour is key to a crispy, non-gummy crust.
7
Heat the frying vegetable oil in a large, heavy-bottomed skillet over medium-high heat until it shimmers.
Ca. 3 min.
Kokkens note: The oil is ready when a pinch of flour sizzles immediately upon hitting the pan.
8
Carefully place the chicken pieces in the hot oil in a single layer, skin-side down. Fry in batches if necessary to avoid overcrowding.
Ca. 4 min.
Kokkens note: Overcrowding the pan will lower the oil temperature and result in soggy, greasy chicken.
9
Fry for 3-4 minutes per side, until the chicken is golden brown all over.
Ca. 8 min.
10
Transfer the browned chicken to a wire rack set on a baking sheet.
Ca. 2 min.
Kokkens note: Using a wire rack allows air to circulate, keeping the bottom of the chicken crispy.
11
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the juices run clear.
Ca. 30 min.
Kokkens note: For accuracy, use a meat thermometer; the internal temperature should reach 74°C (165°F) in the thickest part.
12
Let the chicken rest on the wire rack for 5 minutes before serving.
Ca. 5 min.
Kokkens note: Resting allows the juices to redistribute, resulting in a more tender piece of chicken.

Bevar den gode smag

Opbevaring

Store leftover chicken in an airtight container in the refrigerator.

Genopvarmning

Reheat in an oven at 175°C (350°F) until warmed through to maintain crispiness.