Total Time
35mins
Prep 10 mins
Cook 25 mins

Another great recipe from Giada De Laurentiis. There is an additional (inactive) prep time of 2 hours to let the chicken soak in the lemon mixture.

Ingredients Nutrition

Directions

  1. In a large casserole dish, whisk the lemon juice, extra-virgin olive oil, and salt to blend.
  2. Add the chicken pieces and turn to coat.
  3. Cover and refrigerate at least 2 hours and up to 1 day, turning the chicken pieces occasionally.
  4. In a large cast iron frying pan or other heavy frying pan, add enough oil to come 1/3-inch up the sides of the pan.
  5. Heat the oil over medium heat.
  6. Meanwhile, drain the marinade from the chicken.
  7. Pat the chicken dry with paper towels.
  8. Sprinkle with pepper.
  9. Working in 2 batches, dredge the chicken in the flour to coat completely. Shake off the excess flour and then carefully add the chicken to the hot oil.
  10. Fry until the chicken is golden brown and just cooked through, turning occasionally, about 25 minutes.
  11. Using tongs, transfer the chicken to a paper towel-lined plate to drain the excess oil.
  12. Arrange the fried chicken on a warm platter and serve with the lemon wedges and parsley.

Reviews

(1)
Most Helpful

This recipe turned out to be outstanding. It's a flavorful twist on classic southern fried chicken. I used a traditional batter to fry my chicken by dipping the chicken in an egg wash before dredging with flour. The result was a crispy outside and juicy, tasty inside.

m_peaches07 August 27, 2006

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