The ingredients are simple:
6 boneless skinless chicken thighs seasoned with desired amounts of salt & pepper (if you prefer breasts....go for it, but I'd recommend 3 breasts, butterflied)
Essence from 2 lemons (save the lemons to squeeze for the juice)
1 egg, slightly beaten
1/2 cup fresh lemon juice (about 2 - 3 lemons)
1/2 cup sour cream
1/2 - 3/4 cup all purpose flour
2 cups Panko
Lemon slices for garnishing
In a heavy skillet, heat up about 1/4" of vegetable oil. You want it splattering hot when you add the chicken.
Get out 3 shallow, wide bowls (pie pans work great, but I couldn't find mine }: )
First off, get your lemon essence taken care and toss it into one of the wide bowls. Now squeeze the bald lemons and add the juice to the essence.
Add the egg and sour cream to the lemon bowl and mix well:
Put the flour in one of the other bowls and the Panko into the last bowl. Line them up: flour bowl first, then the lemon mixture bowl and finally the Panko bowl. Once you have your assembly line ready its time to get rolling...errr....dipping.
Then thoroughly coat that sucker with Panko, patting it down and adding more as needed:
Fry the chicken in your hot oil until they're dark golden brown, and thoroughly cooked, turning once. If you find that the chicken is getting too brown and not cooked inside, you can stick it in a hot oven for a few minutes.
Serve over your favorite rice. Garnish with a lemon slice for drizzling.