Lemon-Fried Chicken

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 1

   In a large bowl, whisk together the lemon juice, marinade vegetable oil, salt, black pepper, and dried thyme.

   Ongeveer 2 min

2. 2

   Add the chicken pieces to the marinade and turn to coat them thoroughly.

   Ongeveer 2 min

   Tip van de kok: Ensure every piece of chicken is well-coated for the best flavor.

3. 3

   Cover the bowl and place it in the refrigerator to marinate for at least 1 hour.

   Ongeveer 1 uur

   Tip van de kok: 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. 4

   Preheat your oven to 175°C (350°F).

   Ongeveer 10 min

5. 5

   Remove the chicken from the marinade, allowing any excess to drip off, and discard the remaining marinade.

   Ongeveer 2 min

6. 6

   Place the all-purpose flour on a shallow plate and dredge each chicken piece, shaking off any excess flour.

   Ongeveer 5 min

   Tip van de kok: A light, even coating of flour is key to a crispy, non-gummy crust.

7. 7

   Heat the frying vegetable oil in a large, heavy-bottomed skillet over medium-high heat until it shimmers.

   Ongeveer 3 min

   Tip van de kok: The oil is ready when a pinch of flour sizzles immediately upon hitting the pan.

8. 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.

   Ongeveer 4 min

   Tip van de kok: Overcrowding the pan will lower the oil temperature and result in soggy, greasy chicken.

9. 9

   Fry for 3-4 minutes per side, until the chicken is golden brown all over.

   Ongeveer 8 min

10. 10

    Transfer the browned chicken to a wire rack set on a baking sheet.

    Ongeveer 2 min

    Tip van de kok: Using a wire rack allows air to circulate, keeping the bottom of the chicken crispy.

11. 11

    Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the juices run clear.

    Ongeveer 30 min

    Tip van de kok: For accuracy, use a meat thermometer; the internal temperature should reach 74°C (165°F) in the thickest part.

12. 12

    Let the chicken rest on the wire rack for 5 minutes before serving.

    Ongeveer 5 min

    Tip van de kok: Resting allows the juices to redistribute, resulting in a more tender piece of chicken.