This was yummy and a perfect summer supper!
Crunchy Lemonade Chicken
adapted from Food Network Magazine
Ingredients
2 TBS grated lemon zest (3 large lemons)
1/2 cup fresh lemon juice (use the lemons from above)
3 TBS packed light brown sugar
1/3 cup buttermilk
4-5 chicken breasts
1 tsp Kosher salt
1 tsp black pepper
2 cups Panko breadcrumbs
1 TBS dried thyme
1/8 tsp cayenne pepper (optional - this gave it quite a kick so beware!)
1/4 cup mayonnaise (I used light with good results)
Directions
Mix 1 TBS lemon zest and the lemon juice in a bowl. Add 1 cup water and the brown sugar whisking until the sugar dissolves. Whisk in the buttermilk. Either pour into a ziploc bag with the chicken or put a lid/plastic wrap on your bowl. Marinate for 4-5 hours.
Preheat the oven to 475. Put the panko, thyme, salt, pepper, remaining TBS of lemon zest and cayenne (if you choose) into a plastic bag or bowl. Shake or toss to mix. Put the mayonnaise in a bowl. Cover a baking sheet with foil and place a rack on top. Coat the rack with vegetable oil cooking spray.
Take the chicken from the marinade, shaking off excess liquid and dip in the mayonnaise. Coat each side slightly. Drop the chicken into the breadcrumb mixture and coat thoroughly. Transfer to the rack. Once coated, spray each breast with cooking spray. Bake for 30 minutes or until golden.
adapted from Food Network Magazine
Ingredients
2 TBS grated lemon zest (3 large lemons)
1/2 cup fresh lemon juice (use the lemons from above)
3 TBS packed light brown sugar
1/3 cup buttermilk
4-5 chicken breasts
1 tsp Kosher salt
1 tsp black pepper
2 cups Panko breadcrumbs
1 TBS dried thyme
1/8 tsp cayenne pepper (optional - this gave it quite a kick so beware!)
1/4 cup mayonnaise (I used light with good results)
Directions
Mix 1 TBS lemon zest and the lemon juice in a bowl. Add 1 cup water and the brown sugar whisking until the sugar dissolves. Whisk in the buttermilk. Either pour into a ziploc bag with the chicken or put a lid/plastic wrap on your bowl. Marinate for 4-5 hours.
Preheat the oven to 475. Put the panko, thyme, salt, pepper, remaining TBS of lemon zest and cayenne (if you choose) into a plastic bag or bowl. Shake or toss to mix. Put the mayonnaise in a bowl. Cover a baking sheet with foil and place a rack on top. Coat the rack with vegetable oil cooking spray.
Take the chicken from the marinade, shaking off excess liquid and dip in the mayonnaise. Coat each side slightly. Drop the chicken into the breadcrumb mixture and coat thoroughly. Transfer to the rack. Once coated, spray each breast with cooking spray. Bake for 30 minutes or until golden.
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