LEMON FRIED CHICKEN

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Lemon Fried Chicken image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 6

2 pounds boneless chicken legs
Juice of 4 lemons
1 1/2 cups all-purpose flour
Pinch kosher salt
One 14-gram packet dry yeast (2 1/4 teaspoons)
Extra-virgin olive oil, for frying

Steps:

  • Cut the chicken into small 2-bite pieces and place in a bowl. Pour the lemon juice over the chicken to cover, and let marinate.
  • Combine the flour, salt and yeast together for the tempura batter. Slowly mix in 2 cups cold water until you have a beautiful thick batter. Cover with a damp tea towel and let rise, 45 minutes.
  • Remove the chicken from the marinade and pat dry. Stir into the tempura batter until the chicken is fully coated.
  • Heat olive oil in a medium pan until hot. Fry the chicken in batches until beautifully golden on both sides, 2 to 3 minutes.

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