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Lemon Pepper Fried Chicken

 

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Lemon Pepper Fried Chicken
 

 

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Recipe

Lemon Pepper Fried Chicken

A grown-up version of chicken fingers, this recipe will please eaters of all ages. The coating is a tempura batter that works well for zucchini, red bell pepper strips, and eggplant, as well.

Times

  • Prep Time : 10 min
  • Cook Time : 10 min
  • Ready Time : 20 min

Servings

6 Servings

Ingredients

  • 4 boneless, skinless chicken breast halves
  • canola or vegetable oil
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon coarse black pepper or 2 teaspoons finely ground black pepper
  • zest and juice of 1 lemon
  • 1 1/2 cups cold water
  • 4-5 ice cubes
  • fine sea salt
  • 1 cup mayonnaise
  • 1 tablespoon chopped fresh dill or 1 teaspoon dried dill

Directions

1) Thinly slice the chicken into long, very thin, bias-cut strips. Set aside.
2) Pour oil into a heavy medium pot to come three-fourths of the way up the sides. Heat over medium to 350˚F.
3) While the oil is heating, prepare the batter: In a medium metal bowl, whisk the flour, black pepper, zest, lemon juice, and 11⁄2 cups cold water.
4) Add the ice-cubes, as tempura batter fries up better when it is cold. Add the strips of chicken and coat them with the batter.
5) Add the coated chicken strips, a few at a time, and fry them, turning occasionally, until golden-brown. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt.
6) In a small bowl or container, mix the mayonnaise with the chopped dill, stirring to combine.
7) Serve the warm chicken strips with the dill mayonnaise.

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About Susie Fishbein

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Susie Fishbein is an everyday cook who loves to share her passion for cooking and entertaining with friends and family. Her enthusiasm for food and entertaining led to the creation of her best-selling cookbook series, Kosher by Design. Susie is a wife, mother of four children, and mother of 7 cookbooks.

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