Crispy Lemon Garlic Parmesan Chicken

• tempo total: 7 hours 25 minutes

Ingredientes

Marinade

500 g chicken tenderloins

1/2 tsp chili flakes

Juice of 1 lemon

2 tbsp olive oil

Salt and black pepper

Parmesan Sauce

50 g butter

2 tbsp olive oil

2 garlic cloves, grated

30 g grated Parmesan cheese

100 ml chicken broth

100 ml heavy cream

A handful of chopped chives

8 basil leaves, sliced

Salt and black pepper

A bit of lemon juice and lemon zest

Coating

All-purpose flour

3 eggs

1 kg grated potatoes

1 tbsp paprika powder

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp Italian seasoning

1 tsp salt

Instruções

Marinate the chicken

Place the chicken tenderloins in a bowl.

Mix the chili flakes, lemon juice, olive oil, salt, and black pepper, then pour it over the chicken. Mix well.

Marinate for at least 1 hour – preferably up to 6 hours for more flavor.

Make the Parmesan sauce

Melt the butter with the olive oil in a saucepan over low heat.

Gently sauté the grated garlic for about 2 minutes (do not let it brown).

Add the chicken broth and let it simmer for about 3 minutes.

Pour in the cream and let the sauce thicken for about 5 minutes.

Stir in the Parmesan, chives, basil, salt, and black pepper. Add lemon juice and zest if desired.

Reduce the heat to low and keep the sauce warm.

Prepare the potato coating

Grate the potatoes using a grater.

Place the grated potatoes in cold salted water for 10 minutes.

Drain and squeeze out all the water using a clean kitchen towel.

Mix the potatoes with paprika powder, onion powder, garlic powder, Italian seasoning, and salt.

Coat and fry the chicken

Coat each piece of chicken in flour, then dip in beaten eggs, and finally press into the seasoned grated potatoes.

Heat oil to 180°C (356°F).

Fry the chicken until golden and crispy, about 4–6 minutes depending on the size of the pieces.

Let drain on a rack