Lemon Fried Chicken

This chicken dish from Eva’s Kitchen (Clarkson Potter, 2011) by Eva Longoria is so easy and so flavorful that you will make it all the time. The trick is to work fast once the chicken is cooked and add the salt and lemon as soon as you get the chicken out of the pan. Don’t worry if it looks like too much lemon juice—when the chicken is hot, the juice soaks through the crispy coating and adds fabulous flavor to the chicken.

Lemon Fried Chicken
Recipe from Eva’s Kitchen by Eva Longoria

Makes 6 to 8 servings

2 1¼-pound packages thinly sliced chicken breasts
4 large eggs
3 to 4 cups panko
1 cup vegetable oil or as needed
Kosher salt to taste
3 lemons, halved

1. Rinse and pat dry the chicken breasts. Lay them on a work surface between two layers of plastic wrap. Gently pound with a meat tenderizer until they are about 1⁄8 inch thick.

2. In a large, shallow dish, beat the eggs. Pour the panko in another large, shallow dish. Working with one piece at a time, coat the chicken on both sides with egg. Let the excess run off and then dredge both sides in the panko. Place the chicken on a large baking sheet or platter and continue with the remaining chicken.

3. Line 1 or 2 large platters or baking sheets with paper towels. In a large skillet over medium-high heat, heat the oil until shimmery and hot but not smoking. Place as many pieces of chicken as can fit without crowding. Fry until golden brown on both sides, 2 to 3 minutes per side. Transfer the chicken to prepared platters. Immediately sprinkle the chicken lightly with salt and squeeze over a generous amount of lemon juice from a halved lemon. Repeat until all of the chicken is cooked, adding more oil to the pan if necessary. Serve.