Lemon Fried Chicken - Aunt Marilyn
This is one of Scott's favorite meals. He loves to make it as well. His aunt, Marilyn, made the recipe.
Batter:
In a shallow dish, combine:
Batter:
1 egg
½ C milk
1 T lemon juice (from lemon)
1 C flour grated rind of 1 lemon
Mix together in a deep bowl.
Mix together in a deep bowl.
In a shallow dish, combine:
1 ½ C dry bread crumbs
1 ½ t garlic salt
Cut four skinned and de-boned chicken breasts into 3” strips. Stir chicken pieces into
batter. Remove chicken pieces one at a time and roll in crumbs. Heat oil in stock pot (enough for frying) to temp range of 350-375 (Check after each batch). Deep fry in oil on medium high heat until golden brown (safe internal temperature for chicken in 165 F). Drain on paper towels. Serve with additional lemon juice if desired.
Cut four skinned and de-boned chicken breasts into 3” strips. Stir chicken pieces into
batter. Remove chicken pieces one at a time and roll in crumbs. Heat oil in stock pot (enough for frying) to temp range of 350-375 (Check after each batch). Deep fry in oil on medium high heat until golden brown (safe internal temperature for chicken in 165 F). Drain on paper towels. Serve with additional lemon juice if desired.
Note: This process take about 1 1/2 hours.
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