It has been a monumental week for me. My friends had a baby, I received some great news about my sailing career, and I got to enjoy the weekend with my father. So, I decided to celebrate, JP style. I dug up a killer recipe from the internet, Lemon Fried Chicken, grabbed a pack of Sam Adams, and made a herb infused French Bread in my new bread maker! The best part is that the recipes were simple to make and bursting with flavor, a staple of all the recipes that I post. I will admit, as you can see from the pictures below, that I had a hard time getting the breadcumbs to stick to the chicken. I knew from the onset that it would be an issue because the recipe did not call for an eggwash. But that’s okay. Cooking should be fun, as well as a learning adventure. Whenever I try a new recipe, I make it exactly how the author says to make it, right or wrong. Then, if the recipe is worthy to create again, I tweak it and make it my own. I encourage you to do the same thing. If you adapt one of my recipes, I’d love to hear about it. Either leave a review or email me at jazzpantry@gmail.com. In my humble opinion, no recipe is set in stone. And that was the beauty of this dish. It took less than half an hour to make and it had remendous flavor. Nest time, I’ll include an eggwash and throw in a little chile for heat. Or smoked paprika for that delicious smokiness. Try this out on your own and let me know what you think. I got this recipe from hostthetoast.com.
Lemon Fried Chicken
Ingredients
- 2 large skinless, boneless, chicken breasts
- 1/3 C lemon juice
- 1 1/2 C seasoned breadcrumbs
- Vegetable oil, to pan fry
- Lemon Pepper, to taste
Directions
- Step 1 Slice the chicken breasts in half horizontally, so that you have four thin breasts. Lay down a piece of plastic wrap on the counter and lay the breasts on top of the plastic. Cover the top of the breasts with another sheet of plastic and pound the breasts until they are about 1/4″ thick.
- Step 2 Heat 1’4″ of vegetable oil in a high walled pan
- Step 3 In a shallow bowl, pour in the lemon juice. In a separate bowl, add your breadcrumbs. Dip each chicken breast slice, one at a time, into the lemon juice and let sit for 2 minutes on each side. Transfer chicken slice to the breadcrumbs and firmly press down so that the breadcrumbs adhere to the breast. Repeat on the other side.
- Step 4 Place two chicken breast slices at a time to the pan and fry for approx. 4 minutes each side, or until cooked through. Season both sides with the lemon pepper, to taste. Do not overcrowd the pan. The internal temperature should be 165 degrees for 1 second.
- Step 5 Serve immediately and garnish with parsley.
