Lemon and Herb Tossed Fried Chicken
Lemon and Herb-Tossed Fried Chicken
Deep fried chicken that is tossed into a flavourful lemon and herb sauce to die for
Ingredients
- Ingredients:
- 1 kg approximately 2.2 lbs chicken pieces (wings, drumsticks, or thighs work well)
- Salt to taste
- Vegetable oil or peanut oil for deep frying
- For the Tangy Herb Sauce:
- 1/2 cup white vinegar or apple cider vinegar
- 1/4 cup granulated sugar
- 1/4 cup fresh herbs a mix of parsley, cilantro, and mint works nicely, finely chopped
- 2 tablespoons olive oil
- 1 teaspoon salt or to taste
- Juice of 1 lemon
- Instructions:
Instructions
- Wash and pat the chicken pieces dry with paper towels.
- Season the chicken generously with salt.
- Deep Fry the Chicken:
- Heat the vegetable or peanut oil in a deep fryer or large, heavy-bottomed pot to 350°F (175°C).
- Carefully add the chicken pieces to the hot oil, ensuring not to overcrowd the pot. Fry in batches if necessary.
- Fry the chicken until golden brown and cooked through (about 12-15 minutes, depending on the size of the pieces).
- Remove the chicken from the oil and place it on a wire rack or paper towel-lined plate to drain excess oil.
- Make the Tangy Herb Sauce:
- In a blender, combine the vinegar and sugar. Blend until the sugar is dissolved.
- Add the chopped fresh herbs, olive oil, salt, and lemon juice to the blender.
- Pulse a few times until the herbs are finely incorporated into the sauce.
- Toss the Chicken:
- In a large bowl, pour the tangy herb sauce over the fried chicken pieces.
- Toss the chicken thoroughly to coat it evenly with the sauce.
- Serve:
- Serve the tangy herb-tossed fried chicken immediately.
- Tips and Variations:
Notes
For a spicier sauce, add a pinch of red pepper flakes to the blender.
You can adjust the sweetness and acidity of the sauce by adding more or less sugar or lemon juice.
If you don't have a blender, you can whisk the vinegar and sugar in a bowl until the sugar is dissolved, then stir in the remaining sauce ingredients.
Make sure your oil is at the correct temperature for even cooking and crispy chicken.
If you want a thicker sauce, you can simmer the vinegar sugar mixture on the stove before adding the other ingredients.
If you like a more intense herb flavour, let the sauce sit for 15 minutes before tossing the chicken. This will help the herbs infuse the vinegar.
You can adjust the sweetness and acidity of the sauce by adding more or less sugar or lemon juice.
If you don't have a blender, you can whisk the vinegar and sugar in a bowl until the sugar is dissolved, then stir in the remaining sauce ingredients.
Make sure your oil is at the correct temperature for even cooking and crispy chicken.
If you want a thicker sauce, you can simmer the vinegar sugar mixture on the stove before adding the other ingredients.
If you like a more intense herb flavour, let the sauce sit for 15 minutes before tossing the chicken. This will help the herbs infuse the vinegar.
Lemon and Herb-Tossed Fried Chicken
Deep fried chicken that is tossed into a flavourful lemon and herb sauce to die for
Ingredients
- Ingredients:
- 1 kg approximately 2.2 lbs chicken pieces (wings, drumsticks, or thighs work well)
- Salt to taste
- Vegetable oil or peanut oil for deep frying
- For the Tangy Herb Sauce:
- 1/2 cup white vinegar or apple cider vinegar
- 1/4 cup granulated sugar
- 1/4 cup fresh herbs a mix of parsley, cilantro, and mint works nicely, finely chopped
- 2 tablespoons olive oil
- 1 teaspoon salt or to taste
- Juice of 1 lemon
- Instructions:
Instructions
- Wash and pat the chicken pieces dry with paper towels.
- Season the chicken generously with salt.
- Deep Fry the Chicken:
- Heat the vegetable or peanut oil in a deep fryer or large, heavy-bottomed pot to 350°F (175°C).
- Carefully add the chicken pieces to the hot oil, ensuring not to overcrowd the pot. Fry in batches if necessary.
- Fry the chicken until golden brown and cooked through (about 12-15 minutes, depending on the size of the pieces).
- Remove the chicken from the oil and place it on a wire rack or paper towel-lined plate to drain excess oil.
- Make the Tangy Herb Sauce:
- In a blender, combine the vinegar and sugar. Blend until the sugar is dissolved.
- Add the chopped fresh herbs, olive oil, salt, and lemon juice to the blender.
- Pulse a few times until the herbs are finely incorporated into the sauce.
- Toss the Chicken:
- In a large bowl, pour the tangy herb sauce over the fried chicken pieces.
- Toss the chicken thoroughly to coat it evenly with the sauce.
- Serve:
- Serve the tangy herb-tossed fried chicken immediately.
- Tips and Variations:
Notes
For a spicier sauce, add a pinch of red pepper flakes to the blender.
You can adjust the sweetness and acidity of the sauce by adding more or less sugar or lemon juice.
If you don’t have a blender, you can whisk the vinegar and sugar in a bowl until the sugar is dissolved, then stir in the remaining sauce ingredients.
Make sure your oil is at the correct temperature for even cooking and crispy chicken.
If you want a thicker sauce, you can simmer the vinegar sugar mixture on the stove before adding the other ingredients.
If you like a more intense herb flavour, let the sauce sit for 15 minutes before tossing the chicken. This will help the herbs infuse the vinegar.
You can adjust the sweetness and acidity of the sauce by adding more or less sugar or lemon juice.
If you don’t have a blender, you can whisk the vinegar and sugar in a bowl until the sugar is dissolved, then stir in the remaining sauce ingredients.
Make sure your oil is at the correct temperature for even cooking and crispy chicken.
If you want a thicker sauce, you can simmer the vinegar sugar mixture on the stove before adding the other ingredients.
If you like a more intense herb flavour, let the sauce sit for 15 minutes before tossing the chicken. This will help the herbs infuse the vinegar.