Zesty Lemon Herb Chicken Fried Chicken

🕒 Prep: 20 min
🔥 Cook: 15 min
🍽 Serves: 4
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Get ready for a flavor-packed twist on a classic: Zesty Lemon Herb Chicken Fried Chicken. This recipe combines the comforting crunch of fried chicken with a bright, herby kick. Perfect for a weekend treat or when you want to impress without too much fuss.

Ingredients for Zesty Lemon Herb Chicken Fried Chicken

The marinade starts with buttermilk, which tenderizes the chicken and adds a subtle tang. The lemon zest infuses the chicken with a bright, citrusy aroma. Fresh herbs like thyme and rosemary bring a fragrant earthiness that complements the zest. For the coating, all-purpose flour is your base, while smoked paprika adds a hint of smokiness. Garlic powder gives depth, with black pepper and salt seasoning it to perfection. Fry it all up in vegetable oil for a crispy, golden finish.

Tips & Tricks

  • Make sure the oil is at the right temperature; too hot and it'll burn, too cold and it'll absorb oil.
  • Let the chicken rest after frying to retain juiciness.
  • For extra crispy chicken, double dredge: dip in buttermilk again after the first flour coating, then flour once more.

Serving Suggestions

This zesty chicken pairs beautifully with a light arugula salad or roasted vegetables. For a heartier meal, serve alongside garlic mashed potatoes or a creamy coleslaw. The lemon wedges are a must, adding that final touch of brightness.

Frequently Asked Questions

Can I use chicken thighs instead?
Absolutely! Just adjust the cooking time as thighs may take a bit longer to cook through.
What if I don't have buttermilk?
You can make a substitute by mixing 2 cups of milk with 2 tablespoons of lemon juice or vinegar and let it sit for 5 minutes.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.

Zesty Lemon Herb Chicken Fried Chicken Recipe Walkthrough

Start by mixing buttermilk, lemon zest, thyme, and rosemary in a bowl. Immerse your chicken breasts in this marinade, cover, and let them soak up the flavors in the fridge for at least 2 hours. This step ensures your chicken is juicy and packed with flavor.

While the chicken marinates, prepare the dredging mixture. Combine flour, smoked paprika, garlic powder, black pepper, and salt in a separate bowl, mixing until evenly distributed. This will be your crispy coating, so make sure it's well blended.

When ready to cook, heat up vegetable oil in a deep pan over medium-high heat. You'll want it to reach 350°F for optimal frying. Use a thermometer for accuracy if you have one.

Take each marinated chicken breast and dredge it in the flour mixture, ensuring every part is covered. Shake off any excess flour before carefully placing the chicken into the hot oil.

Fry each chicken breast for about 6-8 minutes per side, or until they're golden brown and cooked through. The internal temperature should reach 165°F if you check with a meat thermometer.

Once done, remove the chicken and let it drain on paper towels. This helps keep them crisp. Serve immediately with lemon wedges on the side for an extra burst of flavor.

Why You'll Love This Recipe

  • Brings a fresh citrusy twist to traditional fried chicken.
  • Herbs add a layer of aromatic flavor that elevates the dish.
  • Marinating ensures the chicken is juicy and flavorful.
  • Simple ingredients that pack a punch, easy to find in your pantry.

Ingredients

4 boneless skinless chicken breasts
2 cups buttermilk
2 tablespoons lemon zest
1 tablespoon freshly chopped thyme
1 tablespoon freshly chopped rosemary
2 cups all-purpose flour
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt
Vegetable oil for frying
Lemon wedges for serving

Step-by-step Instructions

1. In a bowl, combine buttermilk, lemon zest, thyme, and rosemary, then marinate the chicken breasts in this mixture for at least 2 hours in the refrigerator.
2. In a separate bowl, mix flour, smoked paprika, garlic powder, black pepper, and salt.
3. Heat vegetable oil in a deep pan over medium-high heat until it reaches 350°F.
4. Dredge each marinated chicken breast in the flour mixture, ensuring an even coat.
5. Carefully place the chicken in the hot oil, frying each side for about 6-8 minutes or until golden brown and fully cooked.
6. Remove and drain on paper towels, then serve with lemon wedges for an extra zest.

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