Crispy Lemon Pepper Chicken
Golden, crunchy, and bursting with fresh citrus flavor! This easy 30 minute chicken recipe uses a unique lemon oil dip to ensure every bite is zesty and delicious.
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.