Lemon-Pepper Fried Chicken

Lemon-Pepper Fried Chicken

Thinly slice the chicken into long, very thin, bias-cut strips. Set aside.

Pour oil into a heavy medium pot to come three-fourths of the way up the side\. Heat over medium to 350’F While the oil is heating, prepare the batter: In a medium metal bowl, whisk in flour, black pepper, zest, I em.on juice, and I ½ cups cold water. Add the ice-cubes, as tempura batter fries up better when it is cold. Add the strip of chicken and coat them with the batter. Add the coated chicken strips, a few at a time, and fry them, turning occasionally, until golden-brown. Remove with a slotted spoon and drain on paper towels. Sprinklt• with salt In a small bowl or container, mix the mayonnaise with the chopped dill, stirring It, combine.

Serve the warm chicken strips with the dill mayonnaise.

Status: Meat
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 6 servings


  • 4 boneless, skinless chicken breast halves
  • canola or vegetable oil
  • 1 ½ cups all-purpose flour
  • tablespoon coarse black pepper or 2 teaspoons finely ground black pepper
  • zest and juice of 1 lemon
  • 1 ½ cups cold water
  • 4-5 ice-cubes
  • fine sea salt
  • 1 cup mayonnaise
  • 1 tablespoon chopped fresh dill or 1 teaspoon dried dill

Learn more about Diane Israel. Also, see Diane Israel on LinkedIn.

Recipe by Susie Fishbein