Crispy Lemon Pepper Chicken Thighs (20-Minutes)
Experience the perfect blend of flavors in Crispy Lemon Pepper Chicken Thighs. It is a quick and delicious meal that will have everyone asking for seconds.
Servings: 5 servings
Calories: 313kcal
Equipment
- 12-inch cast iron skillet or heavy-duty skillet
Ingredients
- 2 eggs lightly beaten
- 1 cup all-purpose flour
- 1 ¼ pounds boneless skinless chicken thighs, about 5
- 2 teaspoons kosher salt, divided
- 2 teaspoons lemon pepper
- 1 cup butter
- ¼ cup olive oil
- ½ cup fresh lemon juice
- lemon slices, chopped fresh parsley optional, garnish
Instructions
- Add the beaten eggs to a shallow bowl. Add one teaspoon of salt and lemon pepper to the flour and combine in another shallow dish. Set aside.
- Pat the chicken thighs dry with a paper towel and season both sides with the remaining teaspoons of salt and lemon pepper.
- Dip each chicken thigh into the eggs and let any excess drip back into the bowl. Then, dredge them in the flour mixture and shake off any excess flour. Place the thighs on a wire rack over a baking sheet. Repeat with the rest of the thighs.
- Melt the butter in a large 12-inch cast-iron skillet over medium heat and add the olive oil. When the oil is hot, add the coated thighs to the skillet and cook for about three to four minutes or until they are crispy and a light golden brown.
- Turn the chicken thighs over and let them cook for three to four minutes or until an instant-read meat thermometer reads 165°F in the thickest part. While they are cooking, baste several times with the butter/oil mixture.
- Leave the chicken in the skillet, remove it from the heat, and add the lemon juice. Stir to combine, and spoon the mixture over the fried chicken thighs.
- Serve immediately, topped with a spoonful of the lemon butter, and garnish with lemon slices, if desired.
Video
Notes
- Pat the chicken thighs dry with paper towels before adding the seasonings.
- Don’t skimp on the lemon pepper seasoning—it’s the star of the dish! Make sure each piece is evenly coated.
- This recipe calls for thighs that are about three-quarters of an inch thick at the thickest part. If your thighs are thicker or thinner, they might need to cook for more or less time than what the recipe calls for.
- Test the oil by dropping a tiny pinch of flour into the skillet. If it sizzles, you’re good to go. If the oil is too cool, the chicken won’t crisp, and if it is too hot, it might burn.
- Let the chicken cook undisturbed for 3-4 minutes on the first side to develop a golden, crispy crust before flipping.
- Your chicken thighs are done when they reach 165°F in the thickest part as measured by an instant-read meat thermometer.
Nutrition
Calories: 313kcal | Carbohydrates: 7g | Protein: 25g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 193mg | Sodium: 1115mg | Potassium: 347mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 355IU | Vitamin C: 9mg | Calcium: 29mg | Iron: 2mg
