Yum Peaceful Cooking: Crispy Lemon Chicken with Fried Rice

Monday, January 19, 2009

Crispy Lemon Chicken with Fried Rice

I've been trying to get this recipe right ever since "Simply Chicken" was sold, renamed and revamped, several years ago. Each time I think I'm close, I end up making a slight change the next time and it's even better. This time was no different. It's hit the spot perfectly, along with some fried rice and simple steamed vegetables. This recipe made 6 chicken thighs and there's only 2 left (only  3 of us ate tonight) and all the rice is gone. The veggies weren't a great culinary achievement but I wish the family ate more veggies.
Here's what I did for the chicken:

4 boneless skinless chicken breasts, or 6 boneless skinless chicken thighs
2/3 cup sour cream
2/3 cup fresh lemon juice
essence from 2 lemons (save the lemons to squeeze over the chicken when served)
Flour (I don't have an exact measurement, but its not all that important)
Panko crumbs (a lot)

Combine sour cream, lemon juice and lemon essence. Add enough flour to make mixture the consistency of thin pancake batter. Dip the chicken into the batter, then cover with panko crumbs. Heat enough oil in a hot pan to cover the bottom with about 1/8" of oil. Add more as needed. Fry chicken until golden brown and thoroughly cooked (the amount of time will depend on what cuts of chicken you use.)

The fried rice recipe came from my old Betty Crocker Cookbook, with a couple of minor changes:

1 small onion, chopped (about 1/4 cup)
2 tablespoons chopped green pepper
2 tablespoons vegetable oil
2 cups cooked rice (a little on the dry side is best)
1 garlic clove, chopped
4 oz sliced mushrooms
2 tablespoons soy sauce
3 eggs, beaten

Cook and stir onion and green pepper in oil in 10" skillet until onion is tender, about 3 minutes. Stir in rice, mushrooms, garlic and soy sauce. Cover over low heat, stirring frequently, 5 - 7 minutes. Stir in eggs (I push everything to the sides to made an opening in the center to cook the eggs more solidly. You may need to add a bit more oil if the pan is on the dry side). Cook and stir until eggs are done, 4 - 5 minutes longer.

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