If you are looking for a dinner that is bright, zesty, and incredibly satisfying, this Crispy Lemon Pepper Chicken is about to become your new favorite. There is something so refreshing about the combination of cracked black pepper and fresh lemon zest paired with a golden, crunchy crust. It is the kind of meal that feels light enough for spring but comforting enough for any night of the week.
What sets this recipe apart from the rest is the clever two step coating process. Instead of just using egg or milk, we start by dipping the chicken in a homemade lemon infused oil. This ensures that every single bite is bursting with citrus flavor from the inside out. When that meets the savory panko and flour breading, you get a texture that is perfectly crispy on the outside while staying juicy and tender on the inside.
The Secret to Extra Crispy Chicken
The key to success with this dish is all about the thickness of your chicken. You want to use thin cutlets to ensure the meat cooks through at the exact same time the breading reaches that beautiful golden brown color. If your chicken breasts are too thick, the outside might overcook before the center is ready. If you have thick breasts on hand, simply slice them in half lengthwise or give them a quick pound with a meat mallet for the best results.
Expert Tips for Success
- Timing is Everything: Do not add your fresh lemon slices to the skillet until the last five minutes of cooking. This allows them to soften and release their juices without burning or becoming bitter.
- The Cooling Rack Trick: Once you remove the chicken from the pan, let it rest on a cooling rack rather than a flat plate. This allows air to circulate underneath, preventing the bottom from getting soggy so your chicken stays crispy all the way around.
- Fresh is Best: For the most vibrant flavor, use fresh lemon zest and freshly cracked black pepper. The oils in the fresh zest make a massive difference compared to bottled juice.
Make Ahead and Storage Instructions
To store your leftovers and keep that hard earned crispiness, let the chicken cool completely first. Instead of using a tight airtight container which can trap steam and make the breading soft, place the chicken on a plate and cover it loosely with foil. When you are ready to enjoy it again, reheat it in the oven at 400 degrees Fahrenheit for about 20 minutes. This will bring that crunch back to life much better than a microwave would!
Serving Suggestions
This lemon pepper chicken is incredibly versatile. It pairs beautifully with a side of roasted asparagus, a light arugula salad, or even over a bed of buttery garlic pasta. If you want to keep things extra fresh, serve it with a side of steamed green beans and a fluffy pile of quinoa or white rice to soak up any extra lemon juices.
Frequently Asked Questions
Can I use an Air Fryer? Yes! You can air fry these cutlets at 375 degrees Fahrenheit for about 12 to 15 minutes, flipping halfway through, until they reach an internal temperature of 160 degrees.
Is Panko necessary? While you can use regular breadcrumbs, Panko is highly recommended for that extra light and airy crunch that makes this dish so special.
Can I freeze this? You can freeze the breaded (but uncooked) chicken for up to a month. Just thaw it in the fridge before pan frying as usual.
Equipment Needed
- Large deep skillet
- Two shallow bowls or dishes for coating
- Zester or fine grater
- Meat thermometer
- Cooling rack
Crispy Lemon Pepper Chicken
Ingredients
For the Lemon Oil:
- 3 tablespoons olive oil
- Zest of 3 lemons
For the Breading:
- 1/2 cup all purpose flour
- 1/4 cup panko bread crumbs
- 2 1/2 teaspoons ground black pepper
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon dried parsley
- 1/4 teaspoon paprika
For the Chicken:
- 4 chicken breast cutlets or 2 large breasts sliced in half
- 3 tablespoons olive oil for frying
- 1 lemon cut into 1/4 inch thick slices
Instructions
- In a small shallow dish, whisk together 3 tablespoons of olive oil and the fresh lemon zest. Set this aside to let the flavors infuse.
- In a separate shallow dish, combine the flour, panko bread crumbs, black pepper, garlic powder, salt, dried parsley, and paprika. Mix well.
- Place a large deep skillet over medium heat and add the remaining 3 tablespoons of olive oil.
- Prepare the chicken by dipping each cutlet first into the lemon oil mixture, ensuring both sides are coated.
- Immediately press the chicken into the flour and breadcrumb mixture until fully coated on both sides. Place the breaded cutlets on a plate or foil.
- Once the skillet is hot, add the chicken cutlets. Cook for 5 to 6 minutes on the first side until golden brown.
- Flip the chicken and cook for another 5 minutes.
- Add the fresh lemon slices to the pan during the last 5 minutes of cooking. Continue cooking until the chicken reaches an internal temperature of 160 degrees Fahrenheit.
- Remove the chicken from the skillet and place it on a cooling rack. Let it rest for 2 to 3 minutes before serving to keep the crust crispy.
