Lemon-Fried Chicken
This chicken is first marinated in a bright lemon and herb mixture for a tangy, deep flavor. The pieces are then pan-fried to a crispy golden brown and finished in the oven, a method which ensures the chicken is perfectly juicy inside.
An original recipe by Forkin
- Total time
- 2 hr
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1.6 kgwhole chicken, cut into 8 pieces
marinade
- 60 mllemon juice, freshly squeezed
- 60 mlvegetable oil
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
- 0.5 tspdried thyme
coating
- 0.5 cupall-purpose flour
frying
- 60 mlvegetable oil
Equipment
tongs · large skillet · large bowl · wire rack · baking sheet · whisk · oven
The method
Step by step
- 1
In a large bowl, whisk together the lemon juice, marinade vegetable oil, salt, black pepper, and dried thyme.
About 2 min
- 2
Add the chicken pieces to the marinade and turn to coat them thoroughly.
About 2 min
Cook’s note: Ensure every piece of chicken is well-coated for the best flavor.
- 3
Cover the bowl and place it in the refrigerator to marinate for at least 1 hour.
About 1 hr
Cook’s note: You can marinate for up to 4 hours for a more intense lemon flavor, but don't go longer as the acid can affect the texture.
- 4
Preheat your oven to 175°C (350°F).
About 10 min
- 5
Remove the chicken from the marinade, allowing any excess to drip off, and discard the remaining marinade.
About 2 min
- 6
Place the all-purpose flour on a shallow plate and dredge each chicken piece, shaking off any excess flour.
About 5 min
Cook’s note: A light, even coating of flour is key to a crispy, non-gummy crust.
- 7
Heat the frying vegetable oil in a large, heavy-bottomed skillet over medium-high heat until it shimmers.
About 3 min
Cook’s note: The oil is ready when a pinch of flour sizzles immediately upon hitting the pan.
- 8
Carefully place the chicken pieces in the hot oil in a single layer, skin-side down. Fry in batches if necessary to avoid overcrowding.
About 4 min
Cook’s note: Overcrowding the pan will lower the oil temperature and result in soggy, greasy chicken.
- 9
Fry for 3-4 minutes per side, until the chicken is golden brown all over.
About 8 min
- 10
Transfer the browned chicken to a wire rack set on a baking sheet.
About 2 min
Cook’s note: Using a wire rack allows air to circulate, keeping the bottom of the chicken crispy.
- 11
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the juices run clear.
About 30 min
Cook’s note: For accuracy, use a meat thermometer; the internal temperature should reach 74°C (165°F) in the thickest part.
- 12
Let the chicken rest on the wire rack for 5 minutes before serving.
About 5 min
Cook’s note: Resting allows the juices to redistribute, resulting in a more tender piece of chicken.
Keep it good
Store leftover chicken in an airtight container in the refrigerator.
Reheat in an oven at 175°C (350°F) until warmed through to maintain crispiness.
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