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Tangy Lemon Battered Fried Chicken
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Chicken
schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4513152
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 1 tbsp smoked paprika
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tsp granulated garlic
- 1 tsp ground ginger
- 1 tbsp cayenne pepper
- 2 ea. chicken thighs, legs, and boneless breasts
- Freshly-squeezed lemon juice
- Cornmeal as needed for dredging
- 16 ounces vegetable shortening
Directions
- Combine paprika, salt, pepper, granulated garlic, ginger, and cayenne.
- Moisten chicken with lemon juice and coat with seasoning mixture.
- Dredge chicken in cornmeal and let rest 2–3 minutes only.
- Melt shortening in a large cast iron skillet; heat to 350°F, watching carefully to prevent burning.
- Place legs and breasts around the edges, then place thighs in the center.
- Fry for 12 minutes, then flip to the other side and fry another 12 minutes.
- Drain on a cooling or oven rack. Please don't use paper towels, which will make your chicken greasy.
- Sprinkle with black pepper; serve.
Notes
The reason for putting the chicken in different spots is because there is usually a hot spot in the center of the pan.
The chicken will stay rocket-hot for a good 20 minutes after frying, so do not put the chicken into an oven—it'll just make it soggy.