Crispy lemon- aid fried chicken
Irisa Raina 9
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- 4 chicken breast, skin on bone off “pounded to ¼ inch “
- 4 teaspoons sea salt, divided in ½
- 12 oz of frozen lemon juice divided in ½
- 12 ounce can of a lemon/lime soda divided in ½
- 1 cup cake flour or bisquick
- zest from one lemon
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon fresh ground pepper
- 1 – 2 teaspoons all purpose flour
- oil for frying
1Place chicken pieces in a large plastic zip bag; add 2 teaspoons salt, ½ of the lemon aid and ½ of the soda, add the chicken, seal the bag and refrigerate at least for 2 hours or overnight. Toss the chicken occasionally.
2Drain the chicken thoroughly and dry with a paper towel.
3In a zip lock plastic bag, combine the cake flour, paprika, pepper, salt, onion powder, garlic powder and seal and shake to mix thoroughly.
4Add chicken pieces; seal bag and toss to coat, several times.
5In a large skillet, heat ½ inch of oil. Add chicken; brown on all sides, about 15 minutes. Reduce heat and continue cooking till the chicken is done.
Turn the chicken as needed.
6Remove the chicken, cover and set aside. Reserve about 2 tablespoon of the oil from the chicken, and scrape the bottom of the pan.
7Add the flour “1 teaspoon at a time “to the hot oil, and mix with a whisk till the flour has started to cook.
8Carefully add remaining lemon aid, zest & soda and once this starts to boil, turn down the heat and keep whisking, cook till this is thick and hot. Check for salt and pepper, adding as necessary.
9To serve drizzle the lemon gravy over the chicken or serve on the side.