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Lemon Pepper Chicken Fried Chicken

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.

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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

  1. CRISPY FRIED CHICKEN WINGS
  2. LEMON PARMESAN FRIED CHICKEN DRUMSTICKS
  3. LEMON PEPPER CHICKEN WINGS

ENJOY THIS RECIPE WITH:

  1. SMOKED ONION GRAVY + CLASSIC MASHED POTATOES
  2. STRAWBERRY COLESLAW
  3. CHEESY GRUYERE & SWISS ROASTED ASPARAGUS

Lemon Pepper Chicken Fried Chicken

Lemon Pepper Chicken Fried Chicken
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INGREDIENTS

  • 3-4 Chicken Breast; thinly pounded
  • BRINE
  • 2c Hot Sauce
  • 1 Lemon, juiced
  • 1tsp Celery Seed
  • SEASONED FLOUR
  • 2c Flour
  • 1Tb Black Pepper
  • 1Tb Garlic Powder
  • 2tsp Onion Powder
  • 2tsp Salt
  • 1Tb Paprika
  • 1tsp Sage, dried
  • 1tsp Herb Seasoning
  • WHITE GRAVY
  • 4Tb Butter, softened
  • 3TB Flour
  • 1Tb Garlic Powder
  • 1tsp Onion Powder
  • 1 Bay Leaf
  • 2tsp Black Pepper
  • Salt
  • 1.5-2 Half and Half, room temp
  • 1 Shake Hot Sauce
  • LEMON PEPPER SEASONING:
  • 2 Lemons , zest
  • 2TB Peppercorns, crushed
  • 1Tb Garlic Powder
  • Salt
  • Cooking Oil

INSTRUCTIONS

  • Make the lemon pepper seasoning by zesting the lemons and reserving the zest and juice separately.
  • Once the lemons are zested. Combine the zest with peppercorn and garlic powder.
  • Set to the side.
  • Once the chicken has been prepped and thinly pounded. Place it into the lemon juice, hot sauce and celery seed.
  • Let sit for 2 hours.
  • Heat a pan over medium high heat. Fill with 1-2 inches of cooking oil and heat.
  • Remove the chicken from the brine and season both sides with salt and pepper.
  • Season the flour with the black pepper, garlic, onions, paprika, salt, sage and herb seasoning.
  • Toss the chicken in flour then place it into the hot cooking oil.
  • Cook on both sides till golden brown for about 7 minutes. Depending on doneness. Work in batches so you don't overcrowd the pan.
  • While you're frying the chicken make the gravy.
  • In a sauce pan over medium heat melt 2Tb butter. Once melted add in flour. Start stirring. Stir till flour is combined with the butter. Once combined season with garlic powder, onions, bay leaf and black pepper. Add in half and half. Stir till thickened. Stir till all the flour lumps are worked out.
  • Once the gravy is thick and creamy then season with salt to taste. Add in hot sauce, and stir in last 2Tb of Butter. Remove bay leaf before serving.
  • Once the chicken is removed from the pan immediately sprinkle it with salt and lemon pepper seasoning. Squeeze on some lemon juice to really drive it home. Once you're ready to serve top it with the creamy white gravy.
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