CRISPY LEMON SKILLET CHICKEN, crispy and flavorful without flour, a perfect main course recipe for lunch or dinner without an oven, ideal for summer.

Delicious lemon skillet chicken breaded with cornmeal, perfect for those with gluten intolerance, remains crispy and delightful and was loved by the little one in the house.

I usually bake it, but yesterday I prepared the skillet chicken enriched with lemon marinade just for a change, and I must say it was really delicious.

A very simple recipe that you can obviously bake if you prefer, but since it’s still warm, I avoided turning it on, and it was much appreciated.

For the breading, I used cornmeal, the one typical for polenta, which I love for making crispy fried foods. Of course, you can eliminate it or use rice flour or all-purpose flour.

White meat is perfect for a diet; obviously, in this case, it might be better to bake it.

Join me in the kitchen today for some lemon skillet chicken!

Difficulty: Very easy
Cost: Very cheap
Rest time: 20 Minutes
Preparation time: 15 Minutes
Portions: 2 people
Cooking methods: Stovetop
Cuisine: Italian

247.62 Kcal

calories per serving

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Energy 247.62 (Kcal)
Carbohydrates 5.99 (g) of which sugars 0.44 (g)
Proteins 25.11 (g)
Fat 13.80 (g) of which saturated 4.57 (g)of which unsaturated 9.09 (g)
Fibers 0.49 (g)
Sodium 80.33 (mg)

Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

2.2 lbs chicken (drumsticks and thighs)
1 lemon
2.1 oz cornmeal (the kind for polenta)
1 sprig rosemary

Preparation

Prepare a marinade of lemon juice, rosemary, water, and oil.
Place the chicken in a wide, shallow bowl and pour the marinade over it, letting it rest for about twenty minutes, turning the pieces.
After the time has passed, drain the chicken and coat it in cornmeal for polenta. This is optional but makes it crispier.
Lightly oil a non-stick pan and cook the chicken well on one side, then turn it to the other side.
Cook without a lid for the first few minutes, then cover to prevent it from over-frying, adding the marinade from time to time during cooking.
It takes about 30-40 minutes for the total cooking of the chicken, obviously depending on the size of the pieces.
Bon appétit
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