Light and crispy panko breadcrumbs form a perfect coating on this lemon pepper fried chicken.
|1||Maple Leaf® Prime® Naturally Whole Chicken, cut into pieces|
|2-3 cups||(500 mL-750 mL) Buttermilk|
|1 cup||(250 mL) Flour|
|2 tbsp||(30 mL) Lemon pepper|
|2 tbsp||(30 mL) Water|
|2 cups||(500 mL) Panko bread crumbs|
|Oil for frying|
PLACE chicken pieces in a large container and pour enough buttermilk over the chicken to cover. Add onion, bay leaves and peppercorns. Cover and refrigerate overnight.
REMOVE chicken from the buttermilk and pat dry with paper towels. Discard buttermilk mixture.
PLACE flour seasoned with lemon pepper in a shallow container. Whisk together eggs and water in a separate shallow container. Place bread crumbs in a third shallow container. Dredge chicken in seasoned flour, shaking off any excess. Dip into egg mixture and finally into the breadcrumbs, rolling around to evenly coat.
PREHEAT oven to 350˚F (180˚C).
HEAT 1 inch (2.5 cm) of oil in a large skillet over medium-high heat. Fry chicken, working in batches if necessary, until golden brown on both sides. Place on a parchment paper lined baking sheet and bake in preheated oven 20-25 minutes or until internal temperature reaches 185˚F (85˚C).
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