Monday, April 27, 2015

Crispy Breaded Lemon Chicken


Crispy, breaded chicken is what's for dinner a lot around here. It's a no-brainer recipe that's a big hit with everyone. There's something so simple and irresistible about juicy chicken coated in golden- brown, crunchy breadcrumbs. A squeeze of fresh lemon juice is the perfect finishing touch. Some fresh basil is nice with it too.  It's great hot or cold, meaning you can make it in the morning and keep it in the fridge until dinner. Perfect for summer picnics and dinners on the patio.




Crispy Breaded Lemon Chicken Recipe


Serves 2

Some Notes:

I have been baking chicken for years. What works is a hot oven and quality, humanely-raised chicken. To make juicy, flavorful and tender chicken you must start with the best brand. I have been purchasing Bell & Evans chicken for a long time. It's my favorite, even surpassing fresh chicken that I've bought at farm markets. Bell and Evans recently earned Cooks Illustrated's highest recommendation. 

Swap the lemons for limes if that's what you prefer. 

If you find that your breaded chicken needs a little more browning, you can turn the oven up to 450, during the last 10 minutes of cooking, to crisp the bread crumbs. But, be careful and watch for burning.   


Ingredients


  • 1 package of bone-in split chicken breasts halves weighing around 1.5 pounds. I use Bell & Evans Brand.
  • 1-2 lemons
  • 1/2 tablespoon of dried oregano (optional)  
  • 3/4 cup of breadcrumbs
  • 1 tablespoon of olive oil 
  • Salt and pepper to taste. I use sea salt.

Instructions


Preheat the oven to 425 and line a baking pan with foil. Zest a lemon and put it in the prepared pan with the breadcrumbs, olive oil, oregano, salt and pepper. Using your clean hands, mix the breadcrumbs with the other ingredients in the pan until they're nicely coated. Put the chicken in the pan and press the breadcrumb mixture onto all sides. Try to generously coat the chicken with the coated breadcrumbs. Discard the extra breadcrumbs and bake the chicken in the oven for about 45-55 minutes. Let it rest for 5-10 minutes and serve with lemon wedges.

Bon Appetit!

3 comments:


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    1. Thank you Joy! Will do! Happy Cooking! xx ~ Jilly

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