Lemon Chicken (Kane)

This Lemon Chicken dish offers a perfect balance of zesty acidity and savory richness. Marinating the chicken in fresh lemon juice tenderizes the meat while infusing it with bright citrus flavor. The addition of brown sugar and lemon peel creates a delicate, caramelized glaze that complements the crispy exterior achieved through pan-frying. This recipe is ideal for weeknight dinners or casual gatherings, providing a hearty, protein-packed meal that feels both comforting and refined. Serve with steamed rice or roasted vegetables to soak up the flavorful juices. Simple ingredients come together to create a memorable dish that highlights the natural taste of high-quality chicken.

Cooking Method: Baking, Frying

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 823.7

Description

This Lemon Chicken dish offers a perfect balance of zesty acidity and savory richness. Marinating the chicken in fresh lemon juice tenderizes the meat while infusing it with bright citrus flavor. The addition of brown sugar and lemon peel creates a delicate, caramelized glaze that complements the crispy exterior achieved through pan-frying. This recipe is ideal for weeknight dinners or casual gatherings, providing a hearty, protein-packed meal that feels both comforting and refined. Serve with steamed rice or roasted vegetables to soak up the flavorful juices. Simple ingredients come together to create a memorable dish that highlights the natural taste of high-quality chicken.

Ingredients

3 pound Chicken pieces
3/4 cup Lemon juice
1 cup All-purpose flour
1/2 tsp Salt
1/4 tsp Black pepper
1/4 cup Vegetable oil
1 tbsp Lemon juice
1 whole Lemon, sliced thin
3 tbsp Brown sugar
1/2 cup Chicken stock

Directions

1
Place chicken pieces in a large bowl and pour the 3/4 cup lemon juice over them, ensuring all pieces are coated.
2
Cover the bowl and refrigerate for at least 6 hours, or overnight, turning the chicken occasionally to marinate evenly.
3
Remove chicken from the marinade, reserving 1 tablespoon of the liquid, and discard the rest. Pat chicken dry with paper towels.
4
In a shallow dish, mix flour, salt, and pepper. Dredge the chicken pieces in the flour mixture, shaking off excess.
5
Heat vegetable oil in a large skillet over medium-high heat. Fry chicken in batches until golden brown on all sides, about 5-7 minutes per side.
6
Transfer fried chicken to a large casserole dish, arranging in a single layer.
7
In a small bowl, combine lemon slices and brown sugar. Sprinkle the mixture evenly over the chicken.
8
Mix the reserved marinade tablespoon with chicken stock and pour around the chicken in the dish.
9
Bake in a preheated oven at 350&# 194;Â°F (175ÃÂ°C) for 35-40 minutes, or until chicken is cooked through and juices run clear.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 823.7kcal

% Daily Value *
Total Fat 41.0g64%
Saturated Fat 11.3g57%
Cholesterol 303.0mg101%
Sodium 279.7mg12%
Total Carbohydrate 3.1g2%
Dietary Fiber 0.1g1%
Sugars 0.9g
Protein 92.1g185%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use bone-in chicken pieces for added flavor and moisture. You can adjust the marinating time based on your schedule, but overnight yields the most tender texture.

If you prefer less sugar, reduce the brown sugar to 2 tablespoons or substitute with a sugar-free alternative.

Ensure chicken reaches an internal temperature of 165ÃÂ°F (74ÃÂ°C) before serving for food safety.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.

Keywords: chicken, lemon, marinated, baked, fried, glazed, citrus, dinner, main course, pan-fry, oven, easy, quick, family, comfort food, savory, tangy, protein, healthy, weeknight

Read it online: https://www.chefs-mate.com/recipe/lemon-chicken-kane/