Fried Lemon Pepper Chicken
Crispy, tangy, and perfectly seasoned, Fried Lemon Pepper Chicken takes comfort food to the next level with its bright citrus twist and irresistible crunch. A flavorful marinade of buttermilk and fresh lemon juice tenderizes bone-in chicken pieces, while a zesty dredge featuring lemon zest, black pepper, and a hint of paprika creates a golden, crispy coating. Expertly fried to golden perfection, this dish boasts bold flavors and a satisfying texture. Serve your lemon pepper chicken hot with a sprinkle of parsley and fresh lemon wedges for an elegant touch, and pair it with classic sides like coleslaw or mashed potatoes to complete the meal. Ideal for weeknight dinners or gatherings, this recipe is a must-try for chicken lovers looking for a delicious upgrade!
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Recipe Information
Ingredients
- 2 pounds Bone-in chicken pieces (drumsticks, thighs, wings, etc.)
- 2 cups Buttermilk
- 2 tablespoons Lemon juice
- 2 cups All-purpose flour
- 0.25 cups Cornstarch
- 1 tablespoon Lemon zest
- 2 teaspoons Ground black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 2 teaspoons Salt
- 4 cups Vegetable oil (for frying)
- 1 tablespoon Parsley (optional, for garnish)
- 4 pieces Lemon wedges (optional, for serving)
Instructions
Place the chicken pieces in a large bowl or resealable plastic bag. Add buttermilk and lemon juice, ensuring all pieces are coated. Cover or seal and refrigerate for at least 2 hours or overnight for best results.
In a shallow bowl, combine flour, cornstarch, lemon zest, ground black pepper, garlic powder, onion powder, paprika, and salt. Mix well to create the dredge mixture.
Remove the chicken from the refrigerator and allow excess buttermilk to drip off slightly. Dredge each piece of chicken in the flour mixture, pressing gently to ensure an even coating. Shake off any excess flour.
Heat the vegetable oil in a deep, heavy-bottomed skillet or Dutch oven over medium heat until it reaches 350°F (175°C). Use a kitchen thermometer to monitor the temperature to ensure consistent frying.
Carefully place the chicken pieces into the hot oil, working in batches if necessary to avoid overcrowding. Fry for 10-12 minutes per side or until the chicken's internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy.
Using tongs, remove the fried chicken from the oil and place it on a plate lined with paper towels to drain any excess oil.
Optionally, sprinkle additional lemon zest and black pepper over the cooked chicken for an extra burst of flavor. Garnish with chopped parsley if desired.
Serve hot with lemon wedges on the side. Pair with your favorite sides like mashed potatoes or coleslaw for a complete meal.
Nutrition Facts
Calories |
2894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 276.7 g | 355% | |
| Saturated Fat | 45.6 g | 228% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 1263 mg | 55% | |
| Total Carbohydrate | 72.2 g | 26% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 9.1 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 201 mg | 15% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 829 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
