Zesty Lemon Pecorino Crispy Chicken
Yields: 4 servings
Prep time: 25 minutes
Cook time: 20-25 minutes
Ingredients:
4 boneless, skinless chicken breasts (6-8 ounces each) or 8 boneless, skinless chicken thighs
1/2 cup all-purpose flour
1/2 cup finely grated Pecorino Romano cheese
1/4 cup panko breadcrumbs (for extra crunch)
2 tablespoons finely grated lemon zest (from about 2 lemons)
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
2 tablespoons milk or buttermilk
Olive oil or vegetable oil, for frying (about 1/2 inch deep in the pan)
Fresh lemon wedges, for serving
Optional garnish: Chopped fresh parsley
Instructions:
1. Prep the Chicken:
If using chicken breasts, gently pound them to an even thickness (about 1/2 inch) to ensure even cooking. Pat the chicken dry with paper towels.
2. Set Up the Dredging Stations:
In a shallow dish, combine the flour, half of the grated Pecorino Romano, panko breadcrumbs, lemon zest, garlic powder, salt, and pepper. Stir well to combine.
In another shallow dish, whisk together the eggs and milk (or buttermilk) until smooth.
3. Dredge the Chicken:
Coat each piece of chicken in the flour mixture, pressing lightly to ensure an even coat. Shake off any excess flour.
Next, dip the chicken into the egg wash, letting any excess drip off.
Finally, coat the chicken in the remaining grated Pecorino Romano, pressing gently to make sure it sticks well.
4. Heat the Oil:
In a large skillet (cast iron is ideal), heat about 1/2 inch of olive oil or vegetable oil over medium-high heat. The oil is ready when it shimmers and sizzles when a breadcrumb is dropped in.
5. Fry the Chicken:
Carefully place the coated chicken into the hot oil, making sure not to overcrowd the pan. Fry chicken breasts for about 4-6 minutes per side, or chicken thighs for 5-7 minutes per side, until golden brown, crispy, and cooked through. The internal temperature should reach 165°F (74°C). Adjust the heat if the chicken is browning too fast.
6. Drain Excess Oil:
Once cooked, remove the chicken from the skillet and place it on a wire rack lined with paper towels to drain any excess oil. This keeps the chicken crispy.
7. Serve:
Serve the Zesty Lemon Pecorino Crispy Chicken immediately while it’s hot and crispy. Garnish with fresh lemon wedges and chopped parsley for a pop of color and flavor.