A homemade version of lemon pepper chicken made without store-bought lemon pepper seasoning. It tastes incredible - fresh, fragrant with lovely pops of heat from the pepper. No marinating time required. Great for pork and seafood too! RECIPE VIDEO BELOW.
Author: Nagi | RecipeTin Eats
2chicken breasts(~250 - 300g / 8 - 10oz each)
1/2 - 3/4tspsalt
2 1/2tspcracked black pepper(adjust to taste) (Note 2)
1/2tspgarlic powder(or sub with onion powder) (Note 3)
Fresh parsley, for garnish
Cut the chicken in half horizontally to make 2 steaks. Optional: pound to make them even thickness around 1cm / 2/5" thick (I do this).
Zest the lemons to make 1 1/2 - 2 tbsp lemon zest. Avoid grating too much of the white part - it's bitter.
Place zest into bowl with 1 tbsp olive oil and mix to combine. Add chicken and use your hands to slather oil mixture onto chicken.
Mix flour, salt, pepper and garlic powder in a shallow bowl.
Dip chicken into flour mixture, shaking to remove excess.
Heat oil in a skillet over medium high heat. Cook chicken for 2 minutes on each side, or until golden.
Optional: Slice zested lemon and cook the slices, like pictured.
Serve chicken, garnished with fresh parsley if using.
1. You need enough lemons to make around 1 1/2 - 2 tbsp of lemon zest. 2 medium size lemons is usually enough.2. I make cracked pepper using my mortar and pestle to roughly crack whole peppercorns because I like large pops of black pepper. You can just use a coarse pepper grinder. If you only have fine ground pepper (like the pepper that comes pre-ground), only use around 3/4 tsp.3. Option to mix minced garlic into lemon zest slather instead of using powder. I prefer powder because it has a smoother flavour finish, more akin to store bought seasoning.4. This recipe also works great with pork and seafood. It's a little too delicate for lamb and beef, in my opinion.Homemade Lemon Pepper Chicken nutrition per serving, assuming 4 servings.