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Lemon Fried Chicken Recipes

Lemon fried chicken tenders served with lemon aioli and fresh salad
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Lemon-infused fried chicken is crispy, juicy, and packed with bright citrus flavor. This Southern-meets-Mediterranean dish combines zesty lemon, savory spices, and a golden crunchy crust for an unforgettable meal.

Ingredients

Scale

For the Chicken & Marinade

  • 2 lbs 900g bone-in, skin-on chicken thighs and drumsticks (or boneless breast strips for tenders)
  • 1 cup buttermilk (for extra tenderness)
  • ¼ cup fresh lemon juice
  • Zest of 1 lemon
  • 3 cloves garlic (minced)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika (for depth of flavor)
  • ½ teaspoon cayenne pepper (optional, for a little heat)

For the Coating

  • 1 ½ cups all-purpose flour
  • ½ cup cornstarch (for extra crispiness)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon lemon pepper seasoning
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika

For Frying

  • Vegetable oil or peanut oil (for deep-frying, about 4 cups)
  • Extra lemon zest and fresh parsley (for garnish, optional)

Instructions

Step 1: Marinate the Chicken

  1. In a large bowl, mix buttermilk, lemon juice, lemon zest, garlic, salt, pepper, paprika, and cayenne.
  2. Add the chicken pieces, ensuring they are fully submerged.
  3. Cover and refrigerate for at least 2 hours, but overnight (12 hours) is ideal for maximum tenderness.

Step 2: Prepare the Coating

  1. In a shallow dish, combine flour, cornstarch, garlic powder, onion powder, lemon pepper seasoning, salt, black pepper, and paprika.
  2. Remove the chicken from the marinade, letting the excess drip off.

Step 3: Coat the Chicken for Maximum Crispiness

  1. Dredge each chicken piece in the flour mixture, pressing firmly to coat.
  2. For an extra crispy crust, dip the coated chicken back into the buttermilk marinade, then re-dredge in the flour mixture. (Double coating = extra crunch!)
  3. Let the coated chicken rest for 10 minutes before frying—this helps the crust adhere.

Step 4: Fry the Chicken

  1. In a large deep skillet or Dutch oven, heat oil to 350°F (175°C).
  2. Fry the chicken in small batches for 12-15 minutes, turning occasionally.
  3. Tip: If using boneless tenders, fry for 6-8 minutes.
  4. Transfer the fried chicken to a wire rack to drain excess oil (avoid paper towels to keep it crispy).
  5. Sprinkle extra lemon zest and chopped parsley for a fresh finish.

Nutrition

Find it online: https://www.cuisinecrafted.com/lemon-fried-chicken-recipes/