Lemon fried chicken

Lemon fried chicken

Photo and text by Panos Diotis and Mirella Kaloglou

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We all have tasted the classic fried chicken with one crust or another. Here, we will show you a recipe where the chicken is not deep fried, so it's lighter, with much less calories. We hope you 'll enjoy it as much as we did!



- 1 lemon (a bit large)
- 350gr/12.5oz chicken breast
- 2 tablespoons mustard
- 3 tablespoons butter or margarine
- 3 tablespoons olive oil
- 6-7 tablespoons flour (will be used for frying)
- 2 tablespoons oregano
-  1/2 stock cube, chicken flavor (you may also use any chicken broth available)
- 2 cups of water (for the broth, if using the stock cube)
- a bit of parsley, finely chopped
- salt, pepper


Preparation: Cut the chicken breast into equal slices/pieces, about 2cm/a bit less than an inch, thick. Try to cut them in similar thickness because this way they will be ready (cooked) at the same time. Put the pieces in a bowl.
Peel the lemon (just a thin yellow layer). Cut the peel into thin strips (julienne), squeeze the lemon, and put the juice and those strips in the bowl with the chicken.
Add salt, pepper and the mustard. Mix with the chicken and lemon and leave it aside for 40 minutes-1 hour to be marinated.
Next, put the stock cube in about 2 cups of water and give it a boil to make the broth. Leave it aside. (Skip this final step if using ready made broth).

Take the marinated chicken and shake it to remove the lemon strips. Put it in the flour so that the whole surface of the chicken is coated.
Put a good non-stick frying pan on medium to high heat, and add the butter and the oil.
Once hot, shake the chicken pieces to remove any excess flour and put them in the pan.
Fry the chicken, turning the pieces every 2 minutes or so.
Once fried, put the lemon strips from the marinade in the pan.  Also add the oregano and one cup of the chicken broth prepared.
Stir and cook until it gets thick.
Sprinkle with chopped parsley, remove the lemon strips and serve with french fries or rice and a nice green salad. Kali oreksi!



You may also keep 1-2 thin slices from the lemon, cut into 4 pieces each, in order to use them for a nicer presentation. In this case, you add directly in the serving plate, decorating the chicken.


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