Best Fried Lemon Pepper Chicken Recipes

LEMON-PEPPER FRIED CHICKEN

Steps:

• Mix bread crumbs, lemon-pepper seasoning, basil, oregano, garlic powder, and salt together in a shallow dish.
• Pat chicken pieces dry with paper towels, dip in beaten eggs, and dredge through bread crumb mixture.
• Heat enough oil to thickly coat the bottom of a frying pan over medium heat. Fry chicken until golden brown and no longer pink in the center, 8 to 10 minutes per side. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).

LEMON-PEPPER FRIED "CHICKEN" TENDERS

Steps:

• For the lemon-pepper "chicken": Place the tofu on a layer of paper towels on a cutting board. Top with more paper towels. Place a pot over the top and fill with heavy cans to press the excess liquid from the tofu. Let stand for 30 minutes.
• Cut the tofu into strips. Soak the strips in the broth in a bowl for 1 hour.
• Meanwhile, make the ranch dip: Stir together the mayonnaise, almond milk, parsley, vinegar, garlic powder, onion powder and dill in a small bowl. Season with salt and pepper. Refrigerate until ready to serve.
• For the lemon-pepper "chicken": Pour enough oil to reach halfway up the sides of a cast-iron skillet. Heat the oil to 350 degrees F. Line a rimmed baking sheet with a wire rack.
• Make the "buttermilk" by stirring together the almond milk and vinegar in a shallow dish. Let stand, whisking occasionally, for 10 minutes to develop a tangy flavor. Combine the flour, cornstarch, lemon-pepper seasoning and salt and pepper to taste in a separate shallow dish.
• Dip the tofu strips in the "buttermilk," then dredge in the flour mixture. Fry, in batches, turning occasionally, 7 to 8 minutes. Drain on a wire rack and sprinkle with additional lemon-pepper seasoning while still hot. Serve hot with the ranch dip.

FRIED LEMON PEPPER CHICKEN

Steps:

• Put your chicken breasts in a pan and liberally coat with lemon pepper seasoning and put in the refrigerator overnight, or 5-8 hours prior to cooking, depending on how strong you want the flavor to be.
• Remove from refrigerator and coat the chicken in flour.
• Fill large frying pan with enough vegetable oil so that it covers the chicken breasts halfway. Put it on Medium-High heat.
• Place chicken breasts in the oil and let it fry, uncovered, for 20 minutes.
• After 20 minutes, flip the chicken breasts and let sit for another 20 minutes, or until fully fried.
• Enjoy!

LEMON PEPPER HONEY FRIED CHICKEN

Steps:

• Season the chicken liberally with the salt, garlic powder, Sazon, 1 1/2 teaspoons black pepper and lemon zest. Allow the chicken to marinate for at least 30 minutes at room temperature. Then, combine the flour and cornstarch in a large bowl.
• Meanwhile, add the oil to a skillet or a deep pot and heat until it reaches about 365 degrees F.
• In the same bowl as the chicken, add the egg and buttermilk and combine well. Dredge each piece of chicken in the flour mixture and shake off the excess. Then, lower each piece of chicken into the oil and fry until golden brown and the chicken's internal temperature reaches 165 degrees F. Drain on paper towels to remove excess oil.
• To make the glaze, add the honey, lemon juice, sliced lemons, and 1 teaspoon black pepper to a pot and bring to a boil. Then, pour over the cooked chicken and enjoy.