Tender chicken breast brined in lemon and hot sauce, lightly pounded then pan fried and sprinkled with a fresh lemon pepper seasoning. Topped with creamy white gravy.
WHAT’S GOING ON HERE:
Chicken Breast: Similar to chicken fried steak chicken breast is best thinly pounded. Chicken breast can take on alot of amazing flavor making it the perfect cut for chicken fried chicken.
Lemon Pepper Seasoning: Lemon pepper seasoning gives the chicken fried steak alot of tang and flavor. My lemon pepper seasoning for this dish is simple its just a little lemon zest, crushed peppercorn and garlic powder. With the addition of squeezed lemon juice and a sprinkle of salt over the freshly fried chicken makes it the perfect comfort food dish.
Lemon/hot sauce brine: Hot sauce and a squeeze of lemon makes for a simple and delicious brine for the chicken breast to marinade in. The touch of lemon really drives the lemon flavor home while the hot sauce helps tenderizes the chicken.
White Gravy: White gravy is pretty much a staple with chicken fried chicken. My gravy consists of a simple roux, half and half, peppercorn and butter. The rich silky gravy with the addition of the lemon pepper seasoning really play nice together.
TIPS & TRICKS FOR THE BEST LEMON PEPPER CHICKEN FRIED CHICKEN
handling the chicken: chicken fried chicken works best when the chicken is lightly pounded. which requires a little preparation on your end. to lightly pound the chicken first place it onto a cooking board. cover it lightly with plastic or parchment to keep any splatter contained. then lightly tap the chicken breast with a kitchen mallet working in a sweeping motion. don’t directly hit the chicken breast or it can results in uneven and patchy chicken
the brine: the brine is three ingredients. lemon juice, celery seed, and hot sauce. since the brine is highly acid do not leave your chicken to marinade overnight. use the chicken within 6 hours of marinating.
making the seasoning: this lemon pepper seasoning is super easy to make. when prepping the lemons for the recipes. remember to first zest the lemons prior to squeezing them for the dish that way its easier and safer to remove the zest.
the oven: chicken fried chicken cooks really quick due to the thin cutlet. you want to make sure the cooking oil comes up to at least half of the chicken cutlet. that way you’ll ensure not only it cooks throughout but its remains juicy. cooking the chicken breast all the way through is important. if you’re working in batches keep the chicken fried chicken warm by preheating an oven to 170F and holding the chicken in there.
SIMILAR INGREDIENTS TO
ENJOY THIS RECIPE WITH:
- SMOKED ONION GRAVY + CLASSIC MASHED POTATOES
- STRAWBERRY COLESLAW
- CHEESY GRUYERE & SWISS ROASTED ASPARAGUS