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Italian Lemon Fried Chicken captures zesty, savory harmony with crispy texture.
Italian Lemon Fried Chicken brings a vibrant twist to your table with its zesty aroma and addictive crunch. The chicken's crispy coating locks in moisture, while the tang of lemon captures the essence of a summer afternoon in Italy. Paired with artichokes, each bite is a delightful balance: a dance between citrus and savory notes that makes this dish hard to resist.
A key to mastering this delightful dish lies in the timing. When frying, keep an eye on the artichokes and chicken, flipping them once the edges achieve a golden-brown hue. This ensures they are both crispy outside and tender inside. Meanwhile, the lemon slices, briefly fried, add a splash of brightness to the ensemble, enhancing flavors with surprising depth.
Sharing this dish connects conversation, laughter, and good company. It's a wonderful option for gatherings, where each guest can savor a piece of Italy. The sauce, concocted with wine and lemon juice, thickens into a silky finish that ties every element together beautifully. Sprinkled with parsley, the platter becomes a feast for both the eyes and the palate, inviting everyone to gather around and dig in.
Ingredients
- 2 lemons plus more, to taste, wedged, for garnish
- 1 cup all-purpose flour
- 3 tablespoons Parmigiano-Reggiano cheese finely grated
- 2 teaspoons kosher salt plus more, to taste
- 1 teaspoon cornstarch
- 3 eggs
- 3 tablespoons water
- 1/2 cup extra-virgin olive oil
- 1 (14-ounce) can halved artichoke hearts drained and patted dry
- 1 pound chicken breasts boneless and skinless, cut into 2-inch pieces
- 4 tablespoons unsalted butter
- 1 cup white wine
- 2 cups chicken stock
- freshly cracked black pepper to taste
- 1/4 cup flat-leaf parsley finely chopped, for garnish
Directions
- Zest and juice 1 of the lemons. Slice the remaining whole lemon into thin rounds, removing the seeds. Set them aside.
- In a shallow bowl, add the flour, the Parmigiano-Reggiano cheese, 2 teaspoons of the kosher salt, the cornstarch, and the lemon zest and whisk to combine.
- Reserve 4 tablespoons of the flour mixture and set it aside.
- In a second shallow bowl, add the eggs and the water and beat to combine.
- In a 12-inch skillet over medium heat, add the olive oil until it is shimmering.
- Dip the artichokes in the remaining flour mixture and then in the egg wash to coat them completely.
- Immediately fry the artichokes in batches in the hot oil, flipping them once, until golden-brown, about 3-4 minutes per side.
- Transfer the artichokes to a large platter or baking sheet and immediately season them with the extra salt.
- Repeat until all the artichokes are fried and seasoned.
- Dredge the chicken pieces into the remaining flour mixture and then in the egg wash so all the pieces are completely coated.
- Immediately fry the chicken in batches until the chicken pieces reach an internal temperature of 165 degrees F, about 3-4 minutes per side.
- Transfer the chicken pieces to the same large platter with the artichokes and immediately season them with the extra salt.
- Repeat until all the chicken pieces are fried and seasoned.
- Dip the reserved lemon slices into the remaining flour mixture and then in the egg wash so all the slices are completely coated on both sides.
- Add the lemon slices in batches to the hot oil and fry, flipping them once, until golden-brown, about 1 minute per side.
- Add the fried lemon slices to the platter with the fried artichokes and the fried chicken and season them lightly with the extra salt.
- Repeat until all the lemon slices are fried and seasoned.
- Transfer the pan from the heat and drain the oil from it and wipe the pan clean.
- In the same pan over medium heat, melt the butter.
- Add the reserved flour mixture to the melted butter and cook, while whisking, until it begins to brown.
- Add the wine and the reserved lemon juice and whisk constantly to combine.
- Add the chicken stock and allow the mixture to bubble and thicken, about 10 minutes.
- Season the sauce mixture with the extra salt and the pepper.
- Drizzle the sauce over the fried chicken-artichoke-lemon mixture on the platter.
- Serve garnished with the parsley and the extra lemon wedges.
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