About
Italian Lemon Fried Chicken isn't just a fried chicken dinner. This is a truly fried dinner; every component is fried other than the creamy, tangy lemon-butter sauce! The chicken is golden and crispy, with a juicy, savory center, as are the tangy fried artichokes. But perhaps it is the fried lemon slices that really help this meal feel both so unique and so, so tasty! Italian Lemon Fried Chicken is going to raise the game when it comes to fried food!
Ingredients
- 2 lemons, plus more, to taste, wedged, for garnish
- 1 cup all-purpose flour
- 3 tablespoons Parmigiano-Reggiano cheese, finely grated
- 2 teaspoons kosher salt, plus more, to taste
- 1 teaspoon cornstarch
- 3 eggs
- 3 tablespoons water
- 1/2 cup extra-virgin olive oil
- 1 (14-ounce) can halved artichoke hearts, drained and patted dry
- 1 pound chicken breasts, boneless and skinless, cut into 2-inch pieces
- 4 tablespoons unsalted butter
- 1 cup white wine
- 2 cups chicken stock
- freshly cracked black pepper, to taste
- 1/4 cup flat-leaf parsley, finely chopped, for garnish
Directions
Step 1 -Zest and juice 1 of the lemons. Slice the remaining whole lemon into thin rounds, removing the seeds. Set them aside.
Step 2 -In a shallow bowl, add the flour, the Parmigiano-Reggiano cheese, 2 teaspoons of the kosher salt, the cornstarch, and the lemon zest and whisk to combine.
Step 3 -Reserve 4 tablespoons of the flour mixture and set it aside.
Step 4 -In a second shallow bowl, add the eggs and the water and beat to combine.
Step 5 -In a 12-inch skillet over medium heat, add the olive oil until it is shimmering.
Step 6 -Dip the artichokes in the remaining flour mixture and then in the egg wash to coat them completely.
Step 7 -Immediately fry the artichokes in batches in the hot oil, flipping them once, until golden-brown, about 3-4 minutes per side.
Step 8 -Transfer the artichokes to a large platter or baking sheet and immediately season them with the extra salt.
Step 9 -Repeat until all the artichokes are fried and seasoned.
Step 10 -Dredge the chicken pieces into the remaining flour mixture and then in the egg wash so all the pieces are completely coated.
Step 11 -Immediately fry the chicken in batches until the chicken pieces reach an internal temperature of 165 degrees F, about 3-4 minutes per side.
Step 12 -Transfer the chicken pieces to the same large platter with the artichokes and immediately season them with the extra salt.
Step 13 -Repeat until all the chicken pieces are fried and seasoned.
Step 14 -Dip the reserved lemon slices into the remaining flour mixture and then in the egg wash so all the slices are completely coated on both sides.
Step 15 -Add the lemon slices in batches to the hot oil and fry, flipping them once, until golden-brown, about 1 minute per side.
Step 16 -Add the fried lemon slices to the platter with the fried artichokes and the fried chicken and season them lightly with the extra salt.
Step 17 -Repeat until all the lemon slices are fried and seasoned.
Step 18 -Transfer the pan from the heat and drain the oil from it and wipe the pan clean.
Step 19 -In the same pan over medium heat, melt the butter.
Step 20 -Add the reserved flour mixture to the melted butter and cook, while whisking, until it begins to brown.
Step 21 -Add the wine and the reserved lemon juice and whisk constantly to combine.
Step 22 -Add the chicken stock and allow the mixture to bubble and thicken, about 10 minutes.
Step 23 -Season the sauce mixture with the extra salt and the pepper.
Step 24 -Drizzle the sauce over the fried chicken-artichoke-lemon mixture on the platter.
Step 25 -Serve garnished with the parsley and the extra lemon wedges.
