Wednesday, July 11, 2007
Crispy Lemon Chicken
This was the best recipe I have put together in a while, almost better than the Alfredo Farfalle...almost! I had some chicken to use up and I found some lemon pepper seasoning that sounded good. I didn't want to bake it completely in the oven though because it never gets as crispy as I would prefer to have it. So I decided to go all out and fry it, but I am sure you could do the same in the oven. This made the chicken so juicy! What I did was put the lemon seasoning in the plain bread crumbs and it was so good! Here is the recipe (sorry for the poor pic-the good picture didn't download correctly...perfect excuse to beg for a new camera...right?! :o) )
Crispy Lemon Chicken a la Trisha :o)
3 chicken breasts, pounded thin
2 cups plain bread crumbs
1 tbsp lemon pepper seasoning *** see notes below
1 egg, beaten
salt and pepper
oil for frying - I used canola but any would work
Preheat oven to 350 degrees. Put enough oil to lightly coat bottom of nonstick skillet. Combine the bread crumbs and the lemon pepper seasoning. Dip the chicken in the beaten egg, then sprinkle chicken with salt and pepper. Dredge in the bread crumbs, pressing down to ensure it sticks and it is all coated.
Place in hot skillet and fry on one side 5-7 minutes, until lightly browned. Flip and cook another 5 minutes. Transfer to greased cookie sheet for about 20 minutes to finish cooking. Sprinkle just a little lemon seasoning on top of crispy chicken if desired. Let rest 5 minutes before cutting.
***you may add more or less lemon seasoning. I really eyeballed it but it was about 1 tbsp. I judged it by if I could see the pepper flakes and I could smell it, there was enough there. It turned out perfectly seasoned, not too much or too little.
We served this with rice and corn (not shown). Our favorite kind of rice pilaf is the Zatarin's brand, it is so good! I would highly recommend it.