delicious chicken lemone
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this is a favorite at our house. a friend of mine made something similar and i changed it around to get this recipe. the buttermilk makes the chicken very juicy and tender. i learned that at a restaraunt i used to work for.
- Ready In:
- 40mins
- Serves:
- Units:
7
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ingredients
- 4 -6 boneless skinless chicken breasts (trim All the fat off)
- 4 lemons, juice of
- fresh ground pepper
- 2 cups breadcrumbs
- 3 eggs
- 1 pint buttermilk
- 2 cloves garlic, minced
- 1⁄2 cup oil (of your chioce)
directions
- the night before cooking the chicken,put it in a zip lock baggie with the buttermilk.
- the next day rinse the chicken off and marinate in lemon juice with garlic and as much ground pepper as you like.
- leave for at least three hours.
- dredge the chicken through the whisked eggs and then add bread crumbs to cover both sides of chicken.
- heat the oil to hot but not smoking and add the chicken breasts.
- fry on each side for about 4-5 minutes.
- you can also cut the chicken into strips before you put in the buttermilk and have chicken lemone tenders.
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RECIPE MADE WITH LOVE BY
@polly salama
Contributor
@polly salama
Contributor
"this is a favorite at our house. a friend of mine made something similar and i changed it around to get this recipe. the buttermilk makes the chicken very juicy and tender. i learned that at a restaraunt i used to work for."
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This had a great flavor! I used thin sliced chicken cutlets instead of breasts because I don't like thick cuts of meat. The only problem I had was that the breadcrumb coating fell off some of the chicken. I just scooped it up with the spatula though and heaped it on (it was just me and my DH)! I deglazed the pan with a little wine, butter and garlic and had a yummy sauce, too. Thanks for the recipe!15Reply
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This had a great flavor! I used thin sliced chicken cutlets instead of breasts because I don't like thick cuts of meat. The only problem I had was that the breadcrumb coating fell off some of the chicken. I just scooped it up with the spatula though and heaped it on (it was just me and my DH)! I deglazed the pan with a little wine, butter and garlic and had a yummy sauce, too. Thanks for the recipe!Reply
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This is a taste pleaser! I cut back on the crumbs to 1 cup and cut back on the oil to 3 tbsp (just to cut back a bit on fat & calories) - worked, no problem. I think the buttermilk does something special to the chicken Ooops I did increase the garlic. The lemon flavor was just right and even cutting back there were still enough crumbs to have a crisp outside. Thanks Polly this is a winner.15Reply
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