Crispy chicken and tangy lemon sauce combine in this fun takeout-inspired dish. Homemade bread crumbs make the crispiest coating.
I'll admit, grabbing Chinese takeout is definitely a guilty pleasure of mine! We don't do fast food, and we don't eat out often in general. But sometimes the hankering just hits - and other times you don't want to leave the house. This is delightfully crispy with a tangy citrus sauce so you won't miss the takeout.
Sweet and Sour Meatballs are one of our kids' favourites to make, and it's so easy. For an all in one meal, Shrimp Fried Rice is delicious. You can even go wild and make your own Smoked Salmon Sushi at home.
Key Ingredients
Chicken - Yup, your standard boneless skinless chicken breasts. Many people enjoy chicken but want new ways to make it, so dig in!
Bread crumbs - No need to keep a "can" on hand in the pantry. Most people have bread hanging around and you can very easily make your own bread crumbs for the crunchiest breading around.
Lemons - I like fresh, but it's often hard to get them here, especially in the dead of winter. I do keep a bottle on hand!
Butter - This makes the base for your sauce, combined with some honey and soy sauce. It's the best way to have a silky sauce that coats your dish.
How to Make Crispy Lemon Chicken
***See recipe card below for precise measurements and instructions.***
Step 1: If your bread isn't super stale, go ahead and toast then cool.
Step 2: Grind in a food processor or high powered blender.
Step 3: Dip chicken in beaten eggs.
Step 4: Gently press breading into chicken.
Step 5: Place on oiled baking sheet.
Step 6: Bake until cooked through.
Step 7: Whisk sauce ingredients and place on the stove.
Step 8: Simmer until thickened and serve.
FAQs
One of the best tips to remember when breading any meat is to have a wet hand and a dry hand. This means one hand (or fork) will work the chicken through the egg and carry it to the bread crumb bowl. Then use your other hand to toss bread crumbs onto the top so you have a dry hand! Press the crumbs into the chicken and use your dry hand to move to the baking sheet. Super easy and your fingers won't be as coated as the chicken.
Yes, this would be exceptional with orange juice! It's easy to swap in different citrus. You'll want about ¼ cup or a bit more, which is 2 lemons or 1 orange or just go with anywhere from 4-6 tablespoons if measuring from a bottle. The size and ripeness of the fruit makes a difference in how much you get out of it. Always use room temp fruit, and gently roll it around on the counter before cutting to squeeze.
Your bread must be super stale - so it's often a good idea to toast it, unless you've got really old bread that got shoved into the corner and forgotten. Toast until well done but not burnt. Then it's important to allow it to cool completely in order for it to turn into true crumbs. Using hot toast or fresh bread will turn into a bit of a gummy mess. You can also use plain Panko bread crumbs if you are buying at the store.
Photos by Dante from Shire by the Sea
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Crispy Lemon Chicken
Ingredients
- 4 cups lightly toasted bread crumbs or Panko
- 1 egg
- 3 boneless skinless chicken breasts
- ¼ cup lemon juice from 2 lemons
- 2 tablespoons cornstarch
- 1 cup butter
- 2 tablespoons soy sauce
- 3 cloves garlic minced or crushed
- Salt and pepper to taste
Instructions
- Lightly toast 3 to 4 slices of bread with the crusts removed or small flat breads. Make sure it is toasted through. Let cool completely.
- In your food processor with grater blade in, add pieces of the toast until all is grated. Add salt and pepper and set aside.
- Preheat oven to 350°F.
- In a shallow bowl beat egg well.
- Add chicken breasts to the egg and cover completely with the egg, reaching into the crevices of the breast.
- Place the egged chicken into the breadcrumbs and thoroughly coat each breast.
- Lightly coat the baking sheet with oil and place each breast on the baking sheet.
- Place in the middle of the oven and cook for 20 minutes.
- In a small saucepan, whisk cornstarch into lemon juice until smooth.
- Add butter, honey, soy sauce, and garlic over low heat.
- Stir until sauce bubbles and begins to thicken.
- Take your lightly browned chicken breasts out of the oven plate and pour lemon sauce on top of chicken liberally.
Notes
- Try orange juice instead of the lemon juice.
Amber
Yummy!!