Southern Oven-Fried Lemony Pepper Chicken is the best of both worlds, juicy boneless chicken thighs marinated in freshly squeezed lemon juice, buttermilk, seasoned to perfection with a delicious homemade lemon pepper seasoning, coated with one of the best Southern chicken batters, then smothered in a Lemon and Cream based Gravy made from the perfect roux.
Fried Chicken, Lemon
Author: The McCallum's Shamrock Patch - Heidy L. McCallum
Southern Oven-Fried Lemony Pepper Chicken
10-12boneless and skinless chicken thighs
Juice of 3 lemons
1cupof all-purpose flour for dredging
3large fresh eggs lightly beaten
3cupsall-purpose flour for the batter
1teaspoonof Lemon Pepper seasoning + 1 tablespoon of the batter
Kosher salt to own taste
Freshly ground black pepper to own taste
3tablespoonsmelted unsalted butter to brush chickenoptional
fresh herbs for garnish
White Lemony Gravy
4tablespoonsof unsalted butter
4tablespoonsof all-purpose flour
1and 3/4 cups whole milk
1/4of a cup half and half cream
Juice of 1 lemon
kosher salt to own taste
fresh ground black pepper to own taste
Preheat the oven to 350 degrees F
Wash the packaged chicken thighs in cold water to remove any nasty impurities and then pat dry the chicken thighs with a paper towel.
In a large plastic container with tight-fitting lid or glass baking dish big enough to fit 10-12 boneless and skinless chicken thighs, add 3 cups of buttermilk and the juice of 3 lemons; stir around a bit to mix the buttermilk and lemon juice.
Place all the boneless skinless chicken thighs in the mixture turn a few times before placing in the refrigerator and marinating for 8 hours or overnight if desired. I usually turn mine about 3-4 times in the marinade.
Once the chicken thighs have marinated 8 hours drain off the marinade and promptly dispose of the marinade down the drain.
Place marinated chicken thighs on a platter and season well with the lemon pepper seasoning on both sides about 1 teaspoon total.
In a shallow bowl place 1 cup of all-purpose flour in it to dredge the chicken thighs
Crack 3 large fresh eggs in a medium glass bowl and lightly beat them
In another bowl add 3 cups of all-purpose flour,1 tablespoon of lemon pepper seasoning, kosher salt, and freshly ground pepper to own taste; stir to mix seasoning and flour.
Dredge the chicken thighs in flour to coat both sides.
Using a utensil, dip chicken in egg thoroughly coating, let excess drip off.
Place the chicken thighs one at a time in flour and seasoning mixture, turning to coat each side.
Insert a wire baker’s rack into a metal baking sheet, place the breaded chicken thighs on the metal baking rack, lightly brush with melted butter; careful not to remove the chicken batter.
Place in a 350 F preheated the oven and bake for about 50-55 minutes, turning chicken at 30 minutes baking time.
Remove from oven let cool till the gravy is done.
In a large metal skillet, on medium heat, melt 4 tablespoons of unsalted butter, then add 4 tablespoons of all-purpose flour and stir constantly for about 2 minutes to cook off raw flour taste, very slowly add 1 and 3/4 cup of whole milk, 1/4 of a cup half and half cream, juice of 1 lemon, and kosher salt, and freshly ground pepper. Reduce the heat slightly and continue to stir till the gravy completely tightens up and becomes a thick creamy consistency. If needed add a bit more milk to thin.
Plate the Lemony Oven-fried chicken thighs in a large clean serving dish. spoon a small amount of the lemony gravy over the chicken and garnish with a lemon slice and fresh herbs if desired. Place extra gravy in a gravy boat to serve with the chicken.
Recipe by Heidy L. McCallum owner of The McCallum's Shamrock Patch Blog