Lemon Breaded Fried Chicken
Crisp, golden, and bursting with bright citrus flavor, this Lemon Breaded Fried Chicken takes your classic fried chicken to a whole new level! Juicy bone-in, skin-on chicken thighs are coated in a zesty trio of lemon-infused eggs, Parmesan-enriched panko breadcrumbs, and a perfectly seasoned flour mixture, creating an irresistibly crunchy and flavorful crust. The key to its signature flavor lies in the fresh lemon zest and juice, which add a refreshing tang that complements the savory seasoning. Perfectly fried to a golden perfection and served with lemon wedges for an extra zing, this dish is an ideal choice for dinner parties, family meals, or comfort food indulgence. Garnish with fresh parsley for a burst of color and enjoy every crispy, juicy bite of this easy yet restaurant-quality meal.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 1 cup All-purpose flour
- 0.25 cup Cornstarch
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 2 large Eggs
- 1 tablespoon Lemon zest
- 2 tablespoons Lemon juice
- 1.5 cups Panko breadcrumbs
- 0.25 cup Grated Parmesan cheese
- 2 cups Vegetable oil (for frying)
- 4 wedges Lemon wedges (for serving)
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Pat the chicken thighs dry with paper towels and set aside in a large bowl or tray.
In a shallow bowl, whisk together the all-purpose flour, cornstarch, 1 teaspoon of salt, 0.5 teaspoon of black pepper, garlic powder, and paprika.
In a separate bowl, beat the eggs and add in the lemon zest and lemon juice. Whisk until well combined.
In a third shallow bowl, mix together the panko breadcrumbs, grated Parmesan cheese, and the remaining 1 teaspoon of salt and 0.5 teaspoon of black pepper.
Dredge each piece of chicken in the flour mixture, making sure to coat it evenly and shaking off any excess.
Next, dip the floured chicken into the egg mixture, ensuring it gets fully coated.
Finally, press the chicken into the panko breadcrumb mixture, covering it completely and pressing firmly to adhere the coating.
Place the breaded chicken pieces onto a tray or baking sheet and allow them to rest for 5 minutes while you prepare the oil.
In a large, deep skillet or frying pan, heat the vegetable oil over medium heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
Carefully place 2-3 pieces of chicken into the hot oil, avoiding overcrowding the pan. Fry for 7–9 minutes per side or until golden brown and the internal temperature reads 165°F (74°C).
Remove the cooked chicken from the oil and place it on a wire rack or a plate lined with paper towels to drain excess oil.
Repeat with the remaining chicken pieces, ensuring the oil returns to temperature before adding more chicken to the pan.
Garnish with fresh parsley (optional) and serve with lemon wedges for a zesty finishing touch.
Nutrition Facts
Calories |
7005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 632.5 g | 811% | |
| Saturated Fat | 114.6 g | 573% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1121 mg | 374% | |
| Sodium | 6460 mg | 281% | |
| Total Carbohydrate | 180.9 g | 66% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 10.2 g | ||
| Protein | 207.6 g | 415% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 488 mg | 38% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 2245 mg | 48% | |
*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.
