Lemon Chicken

Lemon is always going to get my vote! Main course, dessert, it doesn't matter to me. Lemon rules! This was the main dish from our Valentine's Day meal last year. Simple and full of flavor. Oh, and lemon.  It doesn't get any better than this.

Crispy Lemon Chicken

6 tbsp EVOO, divided

zest from 3 lemons

1 cup all purpose flour

1/2 cup panko bread crumbs

2 tsp salt

2 tsp garlic powder

1 tsp black pepper

1 tsp dried parsley

1/2 tsp smoked paprika

8 chicken tenders

1 whole lemon, cut into thin slices

In a pie plate, combine 3 tbsp EVOO and lemon zest. Set aside. In another pie plate, combine flour, panko, salt, garlic powder, pepper, parsley, paprika. Set aside. Heat remaining 3 tbsp EVOO in a skillet over medium heat. Dip each piece of chicken in lemon oil, then bread mixture, pressing it into the chicken. Place on a wire cooling rack. Place chicken and lemon slices in pan and cook chicken for four minutes on one side. Flip both. Cook another 4-5 minutes or until done. Let lemon caramelize, but not burn. Remove to clean cooling rack. Let sit five minutes before serving. I served this with a simple lemon parsley rice and roasted Brussels sprouts.

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