Lemon Fried Chicken (Eva's Kitchen)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 3,499.8
- Total Fat: 159.2 g
- Cholesterol: 1,394.0 mg
- Sodium: 5,484.5 mg
- Total Carbs: 197.7 g
- Dietary Fiber: 0.2 g
- Protein: 299.4 g
View full nutritional breakdown of Lemon Fried Chicken (Eva's Kitchen) calories by ingredient
Introduction
From Eva's Kitchen by Eva Longoria From Eva's Kitchen by Eva LongoriaNumber of Servings: 1
Ingredients
-
2 - 1.25 pound packages thinly sliced chicken breasts
4 - large eggs
3-4 cups Panko
1 cup Vegetable oil or as needed
Kosher salt to taste
3 lemons, halved
Directions
1. Rinse and pat dry the chicken breasts. Lay them on a work surface between two layers of plastic wrap. Gently pound with a meat tenderizer until they are about 1/8 inch thick.
2. In a large, shallow dish, beat the eggs. Pour the panko in another large, shallow dish. Working with one piece at a time, coat the chicken on both sides with egg. Let the excess run off and then dredge both sides in the panko. Place the chicken on a large baking sheet or platter and continue with the remaining chicken.
3. Line 1 or 2 platters or baking sheets with paper towels. In a large skillet over medium-high heat, heat the oil until shimmery and hot but not smoking. Place as many pieces of chicken as can fit without crowding. Fry until golden brown on both sides, 2 to 3 minutes per side. Transfer the chicken to prepared platters. Immediately sprinkle the chicken lightly with salt and squeeze over a generous amount of lemon juice from a halved lemon. Repeat until all of the chicken is cooked, adding more oil to the pan if necessary. Serve.
Serving Size: makes 6-8 servings
Number of Servings: 1
Recipe submitted by SparkPeople user BERVOLTEN.
2. In a large, shallow dish, beat the eggs. Pour the panko in another large, shallow dish. Working with one piece at a time, coat the chicken on both sides with egg. Let the excess run off and then dredge both sides in the panko. Place the chicken on a large baking sheet or platter and continue with the remaining chicken.
3. Line 1 or 2 platters or baking sheets with paper towels. In a large skillet over medium-high heat, heat the oil until shimmery and hot but not smoking. Place as many pieces of chicken as can fit without crowding. Fry until golden brown on both sides, 2 to 3 minutes per side. Transfer the chicken to prepared platters. Immediately sprinkle the chicken lightly with salt and squeeze over a generous amount of lemon juice from a halved lemon. Repeat until all of the chicken is cooked, adding more oil to the pan if necessary. Serve.
Serving Size: makes 6-8 servings
Number of Servings: 1
Recipe submitted by SparkPeople user BERVOLTEN.