Lemon Fried Chicken

  • serves 4
David Rocco
David Rocco

Lemon-marinaded chicken fried in a tempura batter.

50 Ratings
Directions for: Lemon Fried Chicken



2 lb(s) chicken leg

4 lemons, juiced

extra virgin olive oil

Tempura Batter

1 ½ cup flour

1 packet dry yeast (14 grams or 2 1/4 tablespoons)

2 cup cold water

1 pinch salt



1. Cut the boneless chicken leg into small, two bite pieces and place in a bowl. Squeeze the lemons into the bowl, enough to cover the chicken and let it marinate.

Tempura Batter

1. Mix all your dry ingredients (tempura flour, salt, dry yeast) for the tempura batter, and slowly add water until you have a beautiful thick batter. Cover with a damp tea towel and let rise for 45 minutes.

2. Remove your chicken from the marinade and pat dry. Mix into the tempura batter until the chicken is fully coated.

3. In a medium pan heat the olive oil. Once the oil is hot place the battered chicken in the pan and fry for 2-3 minutes, until beautifully golden.

See more: Citrus, Italian, Chicken, Main, Dinner, Easy, Fry


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