Description
This Crispy Lemon Chicken is golden on the outside, juicy on the inside, and bursting with bright, zesty flavor. It’s pan-fried to perfection and topped with a light, tangy lemon sauce. Serve it with rice, veggies, or pasta for an easy weeknight dinner that tastes like a restaurant dish.
Ingredients
For the Chicken:
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4 boneless, skinless chicken breasts (or thighs)
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1/2 cup all-purpose flour
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2 large eggs, beaten
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3/4 cup panko breadcrumbs
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1/2 teaspoon garlic powder
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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2-3 tablespoons olive oil (for frying)
For the Lemon Sauce:
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1 tablespoon butter
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2 garlic cloves, minced
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1/2 cup chicken broth
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1/4 cup fresh lemon juice (about 1-2 lemons)
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1 tablespoon honey or sugar (to balance the tartness)
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1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)
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Salt and pepper, to taste
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Optional: lemon zest and chopped parsley for garnish
Instructions
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Pound chicken to even thickness if needed.
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Set up three bowls: one with flour, one with beaten eggs, and one with panko mixed with garlic powder, salt, and pepper.
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Dredge each chicken piece in flour, then egg, then panko mixture. Press to coat well.
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Heat olive oil in a large skillet over medium heat. Add chicken and cook 4–5 minutes per side, or until golden brown and cooked through. Transfer to a plate and keep warm.
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In the same skillet, melt butter and sauté garlic for 30 seconds.
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Stir in chicken broth, lemon juice, and honey. Simmer for 2–3 minutes.
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Add cornstarch slurry and stir until the sauce thickens slightly. Season with salt and pepper to taste.
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Drizzle lemon sauce over crispy chicken and garnish with lemon zest and parsley, if desired.
Notes
For extra crispiness, use a mix of panko and regular breadcrumbs.
Works great with chicken tenders or cutlets.
The sauce also pairs well with fish or veggies!