I always fry chicken the same way—rolled in Panko bread crumbs.
But even if that’s the case, I make sure the chicken is marinated in a different way each time I prepare it. My favorite marinate is very easy. I just rub salt on the chicken parts, let it rest for a while. Then I cut a couple of lemons, big ones (three if the lemons are super small), and squeeze them over the chicken. I place them all in a ziplock bag and refrigerate it overnight so the chicken can absorb the very simple marinate.
I love the hint of sourness in my chicken because frying uses too much oil and too much oil can be overwhelming to the taste. It is my Dad who taught me to always have a hint of sourness in a marinate if the purpose of the meat is for frying. He does the same thing except that he uses vinegar and soy sauce at times instead of salt and lemon. I don’t like using vinegar in my marinate because it takes away that hint of freshness that only citrus like lemon or lime can provide.
This recipe from the web teaches us a tasty recipe involving chicken, lemon, and cheese. It might sound like it won’t work, but it does work. This mouthwatering dish is so delicious you can serve it to anyone who wants to enjoy a hearty meal. Go check out this recipe!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: You can use other chicken parts, but you may have to adjust the cooking time based on which part you’re going to use.