Crispy Lemon Pepper Chicken

Crispy on the outside, juicy on the inside and full of amazing flavor! This crispy lemon pepper chicken is sure to become a family favorite in no time! This crispy lemon pepper chicken is flavorful without being overly peppery. It has an amazing lemon flavor but is not sweet. Step into a world of zesty delight with our Lemon Pepper Chicken! In just 30 minutes, you can enjoy a dish that’s a delightful mix of sharp lemon tang and a spicy pepper kick, sure to become a family favorite in no time!

Ingredients:
For the Lemon Oil:
3 tbsp olive oil
zest of 3 lemons

For the Breading:
½ cup all purpose flour
¼ cup panko bread crumbs
2½ tsp ground black pepper
2 tsp garlic powder
1 tsp salt
½ tsp dried parsley
¼ tsp paprika

For the Chicken:
4 chicken breast cutlets, or 2 large breasts, cut in half
3 tablespoons olive oil
1 lemon, cut into 1/4-inch thick slices

Instructions:
In a small bowl or rectangular dish, combine the olive oil and lemon zest. Set aside.
In a small bowl or rectangular dish, combine the flour, bread crumbs, pepper, garlic powder, salt, parsley, and paprika. Set aside.
Set a large deep skillet over medium heat and add the remaining olive oil.
Take each chicken cutlet and dip both sides in the olive oil mixture, then in the breading. Place onto a plate or piece of aluminum foil. Repeat with the remaining cutlets.
Place the cutlets into the pan and cook on one side for 5-6 minutes before flipping. Continue cooking for an additional 5 minutes. Place the lemon slices in the pan and continue cooking until the chicken reaches an internal temperature of 160F (71C)
Remove from the skillet and place on a cooling rack. Let rest for 2-3 minutes before slicing and serving. Enjoy!

Notes:
– The chicken must be thin to be cooked thoroughly in a timely manner. If the chicken is not thin enough, the breading will begin to burn.
– Do not add the lemon slices until the last 5 minutes of cooking time, or they will end up burnt as well. Timing is everything!
– For crisp chicken, serve immediately.
– To STORE leftovers, let the lemon pepper chicken cool completely before placing it in the fridge. Rather than keeping it in an airtight container, place the chicken on a plate and cover it with a piece of foil.
– To REHEAT and keep the breading nice and crispy, bake it at 400F (about 200C) for 20 minutes while covered with a piece of foil.

Please follow & like us: