LEMON BATTER CHICKEN

LEMON BATTER CHICKEN image

Yield 4-5

Number Of Ingredients 12

Lemon Chicken
by Cathy Weeden
Marinade
3T olive oil
4T lemon juice
1/4 tsp. salt
1/8 tsp. pepper
Chicken
4 chicken breast halves, boned and skinless
flour sprinkled with salt and pepper
beaten eggs, lightly salted (start with one; two may be needed)
olive oil

Steps:

Pound chicken breasts to 1/4" thickness. Cut pounded breast halves in half or to the size you wish to serve. Marinate 2-6 hours. Dredge breasts in flour mixture, then in beaten egg, then in flour mixture again. Fry over medium heat in about 1/8" of olive oil about 5 minutes on each side or until lightly golden. Gently transfer to baking dish and complete cooking for 30 minutes at 325 degrees. You can also refrigerate the chicken at this point and complete cooking at 325° for 1/2 to 3/4 hour. Hint: You'll probably have to brown the chicken in several batches. Scoop out any batter left in the oil between batches because it overcooks and will stick to the next batch of chicken.