This lemon-kissed fried chicken is marinated overnight for maximum flavor, then fried to golden, crispy perfection. It’s the kind of dish that makes folks line up at the kitchen door, napkin in hand.
Servings: 8
Honey, if fried chicken is a Southern love language, then this Lemon-Marinated Fried Chicken is speakin’ straight to the heart. Soaked overnight in a lemony brine with fresh herbs and garlic, this chicken is tangy, juicy, and oh-so-flavorful from the inside out. It’s then double-dredged and fried to a deep golden crisp—because around here, we don’t mess around with our crust. Whether you’re hosting Sunday dinner or need a potluck showstopper, this one’s gonna have folks beggin’ for seconds.
Ingredients
For the Brine
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4 cups water
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½ cup salt
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¼ cup sugar
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6 lemons, halved
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6 cloves garlic, smashed
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4 bay leaves
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1 tablespoon ground black pepper
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1 bunch fresh thyme
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4 cups ice
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1 (5-pound) whole fryer chicken, cut into 8 pieces (breasts halved if large)
For the Breading
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3 cups all-purpose flour
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1 teaspoon garlic salt
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1 teaspoon onion powder
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1 teaspoon ground black pepper
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2 cups whole buttermilk
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2 large eggs
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Peanut oil, for frying
Supplies Needed
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Large stockpot
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Dutch oven or deep cast-iron pot
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Wire rack and baking sheet
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Deep-fry thermometer
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Mixing bowls
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Tongs
Instructions
Make the Brine
In a large stockpot, combine 4 cups water, salt, sugar, lemon halves, garlic, bay leaves, pepper, and thyme. Bring to a boil over medium-high heat. Once it’s bubbling, remove from heat and stir in the ice to cool it down completely.
Marinate the Chicken
Add the chicken pieces to the cooled brine. Cover and refrigerate for at least 8 hours or overnight. When ready to cook, remove the chicken from the brine and pat it dry with paper towels.
Preheat the Oven
Set your oven to 350°F. Place a wire rack on a baking sheet and set it aside for your fried chicken.
Prepare the Breading Station
In a shallow dish, stir together the flour, garlic salt, onion powder, and pepper. In a separate bowl, whisk together the buttermilk and eggs until smooth.
Heat the Oil
Fill your Dutch oven halfway with peanut oil and heat over medium-high until it reaches 360°F. Use a deep-fry thermometer to keep that temp steady.
Bread and Fry the Chicken
Dredge each piece of chicken in the flour mixture, shaking off the excess. Dip into the buttermilk mixture, then coat again in the flour mixture, pressing lightly so the crust sticks real good.
Working in batches, fry the chicken pieces in the hot oil—start with the larger ones. Cook until golden brown and crispy, about 6 minutes. Place on the prepared rack to drain.
Bake to Finish
Once all the chicken is fried, bake in the preheated oven until a meat thermometer inserted into the center of a breast reads 165°F—about 10 to 15 minutes.
Storage Tips
Refrigerator
Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F until warmed through and crispy again.
Freezer
Freeze fried chicken pieces on a baking sheet, then transfer to a freezer-safe bag. Reheat from frozen in a 375°F oven until hot and crispy.
Recipe Tips & Tricks
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For extra lemony goodness, zest one of the lemons into your flour mixture.
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Want an extra crispy crust? Let the breaded chicken rest for 15 minutes before frying.
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Serve with honey, hot sauce, or even a tangy lemon aioli for dunkin’.
Variations
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Hot Honey Twist: Drizzle with spicy honey right before serving.
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Air Fryer Hack: Bread as directed and cook in the air fryer at 375°F for 25–30 minutes, flipping halfway.
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Lemon Herb Ranch Fried Chicken: Add dry ranch seasoning to the flour mix and a little lemon zest for a herby twist.
FAQ
Can I use boneless chicken?
Sure can! Just adjust your frying time since boneless cooks quicker—about 4–5 minutes per side.
Do I have to bake it after frying?
You could skip it if your chicken is fully cooked, but baking guarantees a crispy outside and juicy inside without burning your crust.
What’s the best oil for frying?
Peanut oil is perfect for that golden finish, but vegetable or canola oil works too!
Sugar, this Lemon-Marinated Fried Chicken is everything you love about Southern cookin’—crispy, juicy, a little tangy, and a whole lotta comfort. Make it once, and I promise you’ll be dreamin’ about that zesty crunch long after the last bite. Now go on and fry up a little joy tonight, darlin’—Mama Bear style.
Sweetheart, this post might have a few affiliate links tucked in. That just means if you click and buy, Mama Bear gets a little commission—just enough to keep the pantry stocked with flour, lemons, and love. Thank you kindly for your support!