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delicious chicken lemone

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:

ingredients

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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  1. IndyEater
    Loved it! Used Panko
    Reply
  2. Chef Riccardo
    Simple, as well as delicious. The whole family raved about the taste. This is a great entre for a casual dinner party.
    Reply
  3. cruzzo
    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
  4. cruzzo
    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
  5. Bergy
    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.
    Reply
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