Are you looking for new ways to cook Lemon Chicken? Or maybe you want to try something different from your chicken or beef recipes? Well, here are some great ideas to get you started.
One of the most delicious and simple-to-make skillet meals is boneless chicken tenders doused in a sauce made from lemon juice and fresh parsley. This easy weekday entrée of boneless chicken tenders cooked in white wine, capers, vegetable broth, lemon juice, and parsley is perfect for when you need to have dinner on the table fast but still impress your guests.
What is Lemon Chicken?
Chickens are a great source of lean protein and iron but contain some fat. However, cooking them properly helps reduce their fat content and makes them healthier overall. This article will show you how to cook Lemon Chicken recipes perfectly.
Chicken contains B vitamins, selenium, zinc, vitamin D, and omega-3 fatty acids. In addition, it has less saturated fat than beef or pork, and its high fiber content keeps you feeling full longer.
How to make Lemon Chicken?
The best way to make Lemon Chicken is to marinate them overnight in a mixture of soy sauce, honey, garlic powder, salt, pepper, onion powder, and cayenne pepper. After marinating them for at least 2 hours, place them into a hot pan with some oil until golden brown. Then add cheese, bacon bits, and ranch dressing mix. Cook for another 10 minutes or so, then serve.
What kind of chicken should you use?
Since they are tiny enough to be shredded easily, boneless, skinless chicken breast tenders are my go-to.
It’s easier to cook through and shred if you cut whole chicken breasts into quarters. They do not always cook uniformly when full chicken breasts are stacked in an instant pot. Spreading them out as much as possible before placing them in the instant pot will help ensure even cooking.
Chicken breasts from the freezer can be cooked in a pressure cooker for 20 minutes at high pressure, followed by a rapid release.
Tools/Equipment You’ll Need
This recipe requires a large instant pot or skillet (if you want to deep fry). Use two pans if your pan isn’t big enough for the chicken thighs. It would help if you had a cutting board and another large bowl. Make sure you keep all ingredients at room temperature.
Recipe 1(Instant Pot)
Prep time: 5 min
Cook Time: 15 min
Serving: 8 people
Cooking Difficulty: Easy
Course: Main course
Calories: 208 calories
Amount Per Serving: CALORIES: 208 TOTAL FAT: 5gSATURATED FAT: 1gTRANS FAT: 0gUNSATURATED FAT: 3gCHOLESTEROL: 99mgSODIUM: 525mgCARBOHYDRATES: 2gFIBER: 0gSUGAR: 1gPROTEIN: 36g
- All-purpose flour (or gluten-free) – for dredging 2 pounds of boneless chicken tenders
- 3 tablespoons of olive oil
- 1 stick of butter
- A tablespoon of capers
- One-third of a cup of white wine
- Half a cup of low-sodium chicken or veggie broth
- Extract the juice from 2 lemons.
- Parsley, Italian, 3/4 cup, Freshly Chopped
- Add salt and pepper to taste.
- Distribute the chicken tenders to the Instant Pot’s cooking pot.
- Use a pinch of sea salt to season the chicken.
- Prepare the dish by adding the hot sauce.
- Close the Instant Pot’s lid, set the pressure cooker to manually high, and cook for 7 minutes.
- Allow the pressure to drop gradually for 5 minutes before performing a rapid drop.
- Take off the lid, and using two forks, shred the chicken.
- Place on buns or top with salad fixings.
Chicken breasts, without their bones and skin, can be used instead. To use the quick pot, simply chop each potato into quarters.
Frozen chicken breasts can be used; the cooking time should be increased to 20 minutes, followed by a rapid release.
The dish freezes beautifully. Place the chicken and any leftover liquids in a freezer-safe container and freeze for up to two months.
Recipe 2 (Air fried)
Prep time: 10 min
Cook Time: 20 min
Serving: 20 meatballs
Cooking Difficulty: Easy
Course: Main course
Calories: 52 calories
- Calories 52Calories from Fat 18
- Fat 2g3%
- Cholesterol 14mg5%
- Sodium 141mg6%
- Potassium 97mg3%
- Carbohydrates 1g0%
- Protein 6g12%
- Vitamin A 705IU14%
- Vitamin C 0.7mg1%
- Calcium 16mg2%
- Iron 0.3mg2%
- As for the chicken, I’m using two pounds of bone-in, skin-on thighs.
- Seasoning salt and pepper for flavoring and spicing.
- Olive Oil, I like to use olive Oil since it has a mild flavor that complements the chicken.
- Mustard – I’ve got both yellow mustard and Dijon grainy mustard in my fridge right now.
- Honey is a flavorful component.
- Six minced fresh cloves of garlic.
- 1 1/2 tablespoons or one fresh clove.
- For more heat, sprinkle on some red pepper flakes.
- Start by setting the air fryer temperature to 400 degrees Fahrenheit.
- Prepare the chicken and sauce per the recipe’s directions, and brush the chicken with the sauce.
- Arrange the chicken thighs in a single layer, skin side up, in the basket of an air fryer.
- Brown and cook the chicken in an air fryer for 18 to 20 minutes.
- The chicken thighs are done when an instant-read thermometer registers 165 degrees Fahrenheit.
Recipe 3 (Deep Fried)
Prep time: 5 min
Cook Time: 1 hour
Cooking Difficulty: Easy
Course: Main course
Calories: 530 kcalories
Calories: 529.65kcal Carbohydrates: 28.64gProtein: 33.03gFat: 30.61gSaturated Fat: 8.81gCholesterol: 173.2mgSodium: 630.71mgPotassium: 492.33mgFiber: 1.17gSugar: 3.28gVitamin A: 502.54IUVitamin C: 0.46mgCalcium: 87.9mgIron: 2.74mg
- Marinade in buttermilk
- One Fluid Ounce of Buttermilk
- 1/4 of a cup sugar 1 tsp. salt
- 2 g of dried garlic, 1 tsp
- 1/4 of a fresh onion
- Black pepper, 1/2 teaspoon
- Half a dash of cayenne pepper
- A pinch of paprika
- Thigh or breast of chicken weighing three pounds, skinned and boned
- For making bread
- 2 cups of all-purpose flour
- Half-teaspoon of salt
- One-fourth of a teaspoon of pepper
- Paprika, one teaspoon
- Food-grade corn oil for frying
- Olive oil and butter should be heated over low heat in a big skillet.
- Season chicken tenders with salt and pepper as you wait. Lightly sprinkle both sides of the chicken with flour, then place in a small bowl and shake to coat.
- Raise the heat to medium, add the chicken, and brown it for about 3 to 4 minutes on each side.
- Mix in the capers and the white wine, then cover. Chicken tenders just need three minutes in the simmering liquid.
- Turn off the heat and stir in some chopped fresh parsley, lemon juice, and vegetable broth. Season to taste with salt and pepper.
- Keep it covered and let it simmer for another 3–4 minutes. Then, discard the heat and move to a serving platter. Before serving, sprinkle some extra chopped parsley over the top.
Recipe 4 (Oven-baked)
Prep time: 5 min
Cook Time: 35 min
Serving: 6 people
Cooking Difficulty: Easy
Course: Main course
Calories: 403 calories
Serving: 1thigh Calories: 403kcal (20%) Carbohydrates: 8g (3%)Protein: 25g (50%)Fat: 30g (46%)Saturated Fat: 7g (44%)Cholesterol: 148mg (49%)Sodium: 563mg (24%)Potassium: 322mg (9%)Fiber: 1g (4%)Sugar: 6g (7%)Vitamin A: 143IU (3%)Vitamin C: 1mg (1%)Calcium: 18mg (2%)Iron: 1mg (6%)
- Breast from two chickens, skin and bones included;
- salt and pepper to taste;
- For Sauce
- Four teaspoons of butter
- One tablespoon of mustard and one tablespoon of whole-grain dijon mustard
- Honey, 2 Tablespoons
- Six minced garlic cloves 1/4 teaspoon crushed red pepper flakes.
- Turn the oven temperature up to 425 degrees F.
- Spread the chicken in a basin and season them with salt and pepper.
- In a tiny bowl, mix all the sauce ingredients.
- Smother the thighs in sauce and mix thoroughly.
- Put the chicken thighs and any extra sauce in a 9-by-13-inch baking dish. There’s no need to oil the pan.
- The chicken should reach an internal temperature of 165 degrees Fahrenheit and crisp to the skin after being baked in the oven for about 35 minutes.
- Put the chicken on a platter, tent it with foil, and let it rest for 10 minutes before serving.
How do I know when my chicken is done?
Using a meat thermometer is the only surefire method of checking whether or not the chicken is cooked all the way through. The internal temperature of cooked chicken should register between 165 and 175 degrees Fahrenheit on a meat thermometer inserted into the thickest portion of the bird.
Due to the minerals in the bones, whole chicken on the bone might sometimes be somewhat pink even after being cooked for the recommended amount of time.
Why Should you choose the recipe?
Fewer micronutrients are found in turkey, yet it still has many of the same health benefits as chicken. Lemon Chicken is an excellent source of lean protein, with only 170 calories and 21 grams of protein per 4-ounce serving. Maintaining muscle mass is impossible without protein, which is crucial for cell structure, metabolic function, and nutrition delivery.
B vitamins, especially niacin (B6), are abundant in Turkey. Niacin is essential for the body to produce energy and communicate with its cells. In addition, it’s a great source of selenium, a mineral that plays a crucial role in maintaining a healthy metabolism.
What should I serve with the recipe?
A picnic without fried chicken isn’t complete, and neither is a Sunday supper without it. So my family and I enjoy a robust lunch of fried chicken thighs, mashed potatoes prepared in advance, green garlic beans, and homemade biscuits.
Hot or cold, these fried chicken thighs satisfy your hunger, making them ideal for picnics and other outdoor gatherings. Serve with traditional American accompaniments such as Creamy Walnut Coleslaw, Fruit Salad, Lemon Herb Red Potato Salad, Bacon Green Bean Salad, and Creamy Cornbread Casserole.
Things you should avoid
When cooking Lemon Chicken, avoid adding too much onion powder, garlic powder, salt, pepper, paprika, cayenne pepper, oregano, basil, thyme, rosemary, sage, bay leaves, black peppercorns, and nutmeg. These ingredients can mask the flavor of the meatball, making them bland.
Also, do not use all butter when sauteeing the meatballs. Instead, use only half the butter and add some olive oil. This will prevent the meatballs from sticking together, which would be difficult to break apart once cooked.
How to Store?
Any leftover fried chicken should be stored in a sealed plastic bag or container in the fridge. They can be kept for up to four days without becoming bad. To reheat the fried chicken, place the pieces on a baking sheet and bake at 400 degrees Fahrenheit for around 20 minutes. Raising the temperature will keep the crispness for longer.
The chicken can be frozen after it has cooled completely and stored in an airtight container or freezer bag. Use within four months of freezing for optimal quality. Refrigerate overnight to defrost, then reheat as directed above.
The safest way to thaw a frozen whole Lemon Chicken or frozen Lemon Chicken pieces is in the refrigerator. One day of thawing is required for every four pounds of frozen poultry. Plan, especially considering the time needed to brine the turkey.
Expert Tips about the recipe
- One frequent technique for preventing fried chicken breading from flaking off is to let the chicken lie on a baking sheet after cooking.
- If you’re dredging the chicken in buttermilk and flour, dust off any excess before patting it dry. After shaking off the excess flour, pat the chicken dry before cooking.
- Make sure the chicken is not overcrowded in the pan when frying it. Crowding the oven will lower the temperature, preventing a golden, crisp surface from forming.
- If you have a lot of chicken thighs to fry, you might knock off the breading when you flip the one next to it.
- Top-Rated Frying Oil – When frying meat, selecting an oil with a high smoke point is essential.
- Corn oil is my go-to because it’s cheap and delicious. But other fats like peanuts, avocado, and safflower can be used instead.
- If you want to get rid of the thigh bone, lay the Thigh on the cutting board so the bone is facing up. Cut tightly along the length of the thigh bone on both sides using the point of a sharp knife, such as a boning knife. When the bone is visible on both sides, you can cut along its length by sliding the knife under it. Remove any excess sinew or cartilage from your thighs.
- Turkeys from certain popular grocery brands are pre-brined. Look for the word “salt” or “salt solution” on the label. If your Lemon Chicken has already been brined, you can omit the salt from the buttermilk marinade and keep it in the flour coating.
- Because of the temperature differences that occur while frying in batches, a deep-fry thermometer is essential for preparing poultry like Lemon Chicken or chicken. Before frying a new set, increase the oil temperature to 350 degrees Fahrenheit and keep it there throughout the frying process.
- Do not crowd the pan, as this will cause the oil temperature to drop, making for a soggy, greasy crust.
- Using an instant-read thermometer is the most reliable method for determining when something is done cooking. Lemon Chicken should be cooked to an internal temperature of 165 degrees Fahrenheit. If you want an exact temperature reading from the drumstick, keep the thermometer away from the bone.
Suggestions for Preparation
- The fried boneless Lemon Chicken pieces can be used to make the best Lemon Chicken club sandwich with any leftovers, or you can try any of the other delicious recipes below.
- The spice mixture can be prepared a week ahead of time and kept in an airtight container at room temperature.
- The day before, prepare the seasoned flour in a baking dish. (The buttermilk mixture should not be added until the food is ready to be cooked.) Store unrefrigerated and covered.
- Since bringing a Lemon Chicken for 8 hours overnight, you should do the prep work the day before. Maintain cold storage.
How long does it take to cook?
Cooking Lemon Chicken takes about 60 minutes to marinate, and they taste great. The key to cooking them is using a slow cooker. If you don’t want to use a slow cooker, you should preheat your oven to 350°F for 20 minutes. Then place your Lemon Chickens inside the range for 10 to 15 minutes.
Reheating Lemon Chicken Without Overcooking It
- Chicken can be reheated in several methods, but the two most frequent are the oven and the microwave.
- Before putting anything in the oven, ensure it’s preheated to 325 degrees Fahrenheit and that a baking sheet has been lined with aluminum foil. Wrap the chicken tightly in aluminum foil by placing it in the middle and bringing the sides up (brushing with a bit of olive oil before wrapping in foil will also help to keep the chicken crispy on the outside). Wait until the interior temperature reads 165 degrees Fahrenheit.
- You can cook the chicken in the microwave by placing it in a dish that can withstand the high temperatures inside the microwave. Once more, brushing the chicken with olive oil will keep it juicy while it cooks. Microwave on high for 2–3 minutes at a time, covered, until the interior temperature reaches 165 degrees Fahrenheit. The chemicals from regular plastic wrap could leach into the chicken if you wrap it in it.
I noticed that using 99% lean Lemon Chicken in this recipe results in the meatballs is a bit drier, but they have less fat and are lighter.
If you use 94% fat ground turkey, these meatballs are juicy.
Don’t be alarmed by the extra fat that melts off while they bake. If you use 94% ground turkey, remove them from the pan, and wipe off any excess liquid.
Variations you can make:
It’s simple to discover alternatives that will produce the same number of servings if you’re unable to locate or don’t want to utilize specific Lemon Chicken parts.
- You can adjust the seasonings to your liking. Try it with Cajun seasoning, lemon pepper, dry adobo, or your unique mixture of spices in place of the standard blend. Sometimes all you need to make a delicious fried Lemon Chicken is salt and pepper.
- For a peppery bite, add cayenne to the spice mix; for milder heat, consider Aleppo pepper or ancho chili powder. Adding hot sauce to the buttermilk brine adds a smoky, spicy flavor, but if you use a lot, you may want to cut back on the salt content.
- There are several alternatives to buttermilk that can be used in its stead.
- Use cornstarch in place of approximately a fourth of the flour for a more delicate crunch.
- The Lemon Chicken can alternatively be deep-fried in a large Dutch oven or heavy-bottomed pot with about 2 inches of Oil. With this procedure, the Lemon Chicken can be ready to eat sooner than usual, so keep an eye on it.
What Makes This Recipe So Great?
The crispy fried Lemon Chicken Recipe is great for those who love spicy food. The main ingredients include fresh ground turkey, cooked rice, cheese sauce, garlic powder, onion powder, salt, pepper, and crushed red peppers. This recipe has less fat than other recipes and is easy to prepare.
Why did I choose this recipe?
The crispy fried Lemon Chicken Recipe is delicious and healthy. This recipe has all the essential ingredients for a great meal – protein, fiber, vitamins, minerals, and fat. All these nutrients help keep you full longer and boost your energy levels. Also, with fewer calories and fat, you’ll feel fuller faster. This is my so favorite to choose from again and again.
Also, we recommend you to read our Delicious Chicken Steak Recipe and try it yourself hope you will like.
Frequently Asked Questions
1. Do I need to remove the Chicken skin?
Although the skin adds flavor and texture to fried chicken, it may not be the most excellent choice for fried Lemon Chicken because of its thicker, rubberier consistency.
2. Does the seasoned flour have a hint of baking powder?
If you follow the proportions in the recipe, the baking powder should be completely flavorless. Try switching to an aluminum-free baking powder if you have doubts.
3. To what end are eggs being used in a buttermilk brine?
Because of the eggs, the Lemon Chicken stays coated. They help to cover.
4. How do you get Lemon Chicken meatballs to stick together?
You can use breadcrumbs, egg yolks, and milk to make them more sticky.
5. How do you keep meatballs moist after cooking?
You can store them in an airtight container for up to three days.
These Lemon Chickens are delicious, easy, and, best of all, made from the leftover Lemon Chicken from your holiday dinner. You can make a big batch of these and serve them to your friends and family for your next party or freeze them for a quick and easy dinner down the road. We hope you enjoy this recipe. Please share it with your friends and family, and if you end up making it, don’t forget to take a picture.
Meet Natalie P. Williams, the editor-in-chief of fryerly.com. With a background in journalism and a passion for healthy eating, Natalie has built the blog into a trusted source for air fryer cooking tips, tricks, and recipes.