Crispy Lemonade Chicken

A recipe for oven-fried chicken with a crunchy lemon and panko coating. A chicken so incredibly tender that every bite will melt in your mouth with a burst of lemon sunshine. Thanks to the marinade. A combination of fresh lemon juice, lemon zest and buttermilk. And to the coating. A mixture of panko, thyme and more lemon zest.

I think everyone should have a good, oven-fried chicken recipe up their sleeve. Just like this one. Equally delicious hot from the oven, at room temperature or cold, this is a perfect addition to your picnic basket! Nothing is more classic. With the zingy lemon, crispy crust and juicy insides this is far too tempting to pass up. Everyone will love it. It’s that good.

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Lemonade Chicken
(adapted from Food Network Magazine)

2 tablespoons grated lemon zest, divided
1/2 cup fresh lemon juice
1/3 cup water
1 cup buttermilk*
3 1/2 to 4 pounds chicken pieces, bone-in, skin-on
Kosher salt and freshly ground black pepper
2 cups panko (Japanese breadcrumbs)
1 tablespoon fresh thyme, chopped or 1 teaspoon dried
Pinch of cayenne pepper
1/4 cup mayonnaise**
Olive-oil cooking spray

1. Mix 1 tablespoon lemon zest and lemon juice in a large bowl. Whisk in water and buttermilk. Pierce chicken pieces several times with a fork and season well with salt and pepper. Toss in the marinade making sure all sides are well coated, cover and refrigerate at least 4 hours or overnight.

2. Preheat oven to 400 degrees F. Bring the chicken to room temperature. Put the panko, thyme, the remaining lemon zest, cayenne, 1 teaspoon salt, and black pepper to taste in a large resealable plastic bag and shake to mix. Put the mayonnaise in a wide, shallow bowl. Set a rack on a baking sheet and spray with cooking spray.

3. Remove the chicken from marinade, dip in the mayonnaise, then drop into the bag and shake to coat, transfer to the rack.

4. Mist the chicken with cooking spray. Bake until golden, about 35 minutes,  flip and bake until cooked through (breasts don’t need to be turned), juices should run clear and internal temperature should reach 165-174 degrees F.

*To make your own buttermilk add 1 tablespoon white vinegar or apple cider vinegar to a 1 cup measure. Fill to 1 cup line with milk. Let sit for 10-15 minutes or until the milk curdles.

**You can leave out the mayonnaise and still get good results. Make sure the chicken is well coated in the marinade before dipping in the panko.

Printable Recipe
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I’m guest hosting for my friend Allie of Eat at Allie’s today with one of my favorite dinner salads. I’d love it if you stopped by and said hi!

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