Lemon fried chicken
Main course
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Cook Time
8 h 25 min
Servings
2
Difficulty
Easy
Prep Time
25 Min
Description
I love preparing this lemon fried chicken! Marinating in lemon juice makes the chicken incredibly tender and flavorful. The crispy batter, enriched with poppy seeds, adds a crunchy note and a touch of originality. Perfect as a tasty appetizer or as a main course accompanied by a fresh salad. The preparation is simple, but it requires some time for marinating, so I recommend preparing it in advance. A delicious idea for an informal dinner or a brunch with friends. The contrast between the acidity of the lemon and the crispiness of the frying is simply irresistible!
Ingredients (10 ingredients)
-
300 g Chicken breast
-
2 piece Lemons
-
50 g 00 Flour
-
50 g Rice flour
-
1 pinch Sodium bicarbonate
-
1 tbsp Poppy seeds
-
100 ml Sparkling water
-
1 qb Seed oil for frying
-
1 pinch Salt
-
1 qb Black pepper
Preparation (9 steps)
Lemon zest julienne
Obtain the zest of 2 lemons with a potato peeler, being careful not to include the bitter white part. Cut the peels into thin julienne strips. Squeeze the lemon juice and set it aside.
Chicken cutting
Cut 300g of chicken breast into strips about 1 cm thick.
Chicken marinade
In a bowl, combine the chicken strips with the juice and lemon zest, a pinch of salt and a grind of black pepper. Mix well to ensure the chicken is well covered in the marinade. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 8 hours, ideally overnight.
Batter preparation
Sift 50g of 00 flour and 50g of rice flour into a bowl. Add a pinch of sodium bicarbonate and mix.
Batter mixing
Gradually add 100ml of very cold sparkling water to the flours, stirring with a whisk until you obtain a smooth and fluid batter, with a consistency similar to that of crepes. Be careful not to form lumps.
Poppy seeds addition
Add 1 tablespoon of poppy seeds to the batter and mix gently to distribute them evenly.
Chicken frying
Pour plenty of seed oil into a pot and heat over medium heat. To check the oil temperature, immerse a small piece of bread: if it sizzles and browns quickly, the oil is ready. Drain the chicken strips from the marinade and quickly dip them in the batter, making sure they are well coated. Gently dip the chicken strips in the hot oil, a few at a time, to avoid lowering the oil temperature too much.
Cooking and drying
Fry the chicken for about 2-3 minutes per side, or until golden brown and crispy. Drain the fried chicken sticks with a slotted spoon and place them on a sheet of absorbent paper to remove excess oil.
Service
Serve the fried chicken immediately on a bed of fresh salad.
Finished cooking? Great! 🎉
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Created by
Giulia Caruso
5
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Allergens
- Cereals containing gluten
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