DinnerMain Course

Lemon-Fried Chicken

Name: Lemon-Fried Chicken
Prep time: 15 min
Cook time: 40 min
Total time: 2 h
Yield: 4 servings
Cuisine: american
Ingredients: 1.6 kg whole chicken cut into 8 pieces; 60 ml lemon juice freshly squeezed; 60 ml vegetable oil; 1 tsp salt; 0.5 tsp black pepper freshly ground; 0.5 tsp dried thyme; 0.5 cup 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.

An original recipe by Forkin

Total time: 2 hr
Serves: 4
Difficulty: Medium

Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1.6 kgwhole chicken, cut into 8 pieces

marinade

60 mllemon juice, freshly squeezed
60 mlvegetable oil
1 tspsalt
0.5 tspblack pepper, freshly ground
0.5 tspdried thyme

coating

0.5 cupall-purpose flour

frying

60 mlvegetable oil

Equipment

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

The method

Step by step

1
In a large bowl, whisk together the lemon juice, marinade vegetable oil, salt, black pepper, and dried thyme.
About 2 min
2
Add the chicken pieces to the marinade and turn to coat them thoroughly.
About 2 min
Cook’s 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.
About 1 hr
Cook’s 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).
About 10 min
5
Remove the chicken from the marinade, allowing any excess to drip off, and discard the remaining marinade.
About 2 min
6
Place the all-purpose flour on a shallow plate and dredge each chicken piece, shaking off any excess flour.
About 5 min
Cook’s 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.
About 3 min
Cook’s 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.
About 4 min
Cook’s 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.
About 8 min
10
Transfer the browned chicken to a wire rack set on a baking sheet.
About 2 min
Cook’s 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.
About 30 min
Cook’s 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.
About 5 min
Cook’s note: Resting allows the juices to redistribute, resulting in a more tender piece of chicken.

Keep it good

Storage

Store leftover chicken in an airtight container in the refrigerator.

Reheating

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