Name: Lemon Pepper Chicken-Fried Chicken (Standard)
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 Boneless skinless chicken breasts; 1/2 cup Buttermilk; 1 1/2 cups All-purpose flour; 1 tbsp Coarse black pepper; 1 tbsp Lemon zest; 1 tsp Salt; 2 tbsp Reserved frying oil; 2 tbsp All-purpose flour; 1 cup Chicken broth; 1 tbsp Lemon juice

Recipe tier

A straightforward, crispy chicken breast coated in a simple seasoned flour dredge and served with a bright, pepper-forward pan gravy.

Total 45 min

Serves 4 servings

Steps 4

Ingredients 10

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Fire it up · 62 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 13m Cook 32m Plate 5m Reset 10m

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Chicken
4 4 Boneless skinless chicken breasts
cup 120 ml Buttermilk
Dredge
1 cups 190 g All-purpose flour
1 tbsp 15 ml Coarse black pepper
1 tbsp 15 g Lemon zest
1 tsp 5 g Salt
Gravy
2 tbsp 30 ml Reserved frying oil
2 tbsp 15 g All-purpose flour
1 cup 240 ml Chicken broth
1 tbsp 15 ml Lemon juice

Equipment

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Instructions

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Pound chicken breasts between plastic wrap to an even -inch thickness and soak in the Buttermilk for 15 minutes.
Whisk together all Dredge ingredients in a wide bowl, then press chicken firmly into the flour until craggy and fully coated.
Fry in -inch of oil at 350 degrees Fahrenheit until golden brown and the internal temperature reaches 165 degrees Fahrenheit, then drain on a wire rack.
Whisk Gravy ingredients in a small skillet over medium heat, simmering until thickened, then drizzle over the hot chicken and finish with extra cracked pepper.