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Tangy Lemon Battered Fried Chicken
Even more tangy than using buttermilk.
Ingredients
ScaleNo serving count in the source — scale by factor
- smoked paprika1 tbsp
- salt1 tbsp
- black pepper1 tbsp
- garlic granules1 tsp
- ground ginger1 tsp
- cayenne pepper1 tbsp
- chicken, thighs, legs, boneless breasts2 each
- lemon juice, freshly squeezed
- cornmeal, for dredging
- vegetable shortening16 oz
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
Combine paprika, salt, pepper, granulated garlic, ginger, and cayenne.
Moisten chicken with lemon juice and coat with seasoning mixture.
Dredge chicken in cornmeal and let rest 2–3 minutes only.
Melt shortening in a large cast iron skillet; heat to 350°F, watching carefully to prevent burning.
Place legs and breasts around the edges, then place thighs in the center.
Fry for 12 minutes, then flip to the other side and fry another 12 minutes.
Drain on a cooling or oven rack. Please don't use paper towels, which will make your chicken greasy.
Sprinkle with black pepper; serve.