Name: delicious chicken lemone
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4-6 serving(s)
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)

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Recipe by polly salama

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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
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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

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@polly salama

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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."

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review by IndyEater

5/31/2011

Loved it! Used Panko

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review by Chef Riccardo

3/6/2008

Simple, as well as delicious. The whole family raved about the taste. This is a great entre for a casual dinner party.

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review by cruzzo

9/15/2002

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!

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tweak by cruzzo

9/15/2002

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!

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review by Bergy

7/29/2002

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.

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