Monday, February 7, 2011

Garlic and Lemon Pan Fried Chicken

There are so many creative ways to cook chicken, but this method (breading and pan frying) is my favorite. This chicken starts out with pan-roasted garlic. The garlic is browned and removed from the pan, leaving behind a flavorful garlic oil. The garlic is then smashed and mixed into the breading for the chicken, and the chicken is cooked in the garlic oil. The lemon zest adds a bright, fresh flavor. The chicken itself is nice and crisp on the outside and incredibly moist on the inside. This chicken is super easy to make.

3 tablespoons olive oil
2 big cloves garlic, peeled and smashed
2/3 cup italian breadcrumbs
1/3 cup Parmesan cheese
zest of a lemon
1 tablespoon of lemon juice
1 egg
4-5 chicken tenders
salt and pepper

Heat a medium skillet over medium-low heat and add oil. When oil is hot, add garlic and cook, stirring occasionally until golden brown and softened. Remove the garlic with a slotted spoon and place in a small bowl. Add the egg and lemon juice to the smashed garlic and whisk to combine.

Combine the breadcrumbs, Parmesan, and lemon zest in a shallow dish.

Season the chicken with salt and pepper. Dip the chicken into the egg mixture, then the breadcrumb mixture. Heat the garlic oil over medium heat.Once the oil is hot, add the chicken and cook until browned on both sides.
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1 comment:

  1. I used fresh lime juice and lime zest instead of lemon because that's what I had on hand. Loved it.