On 2/17/2021 5:00 AM, Cindy Hamilton wrote:
> On Tuesday, February 16, 2021 at 6:12:54 PM UTC-5, wrote:
>> Pan fried in 2:1 butterlive oil.
>>
>> https://www.flickr.com/photos/361781...posted-public/
>>
>> I loosely followed this recipe.
>> https://www.afamilyfeast.com/chicken-limone/
>>
>> I did use buttermilk instead of milk. It was good, though
>> my son thought it too intensely lemony.
>
> Interesting. I don't double-dredge when I make it; I just season
> the chicken and then dust it with a little flour. I fry it in a
> tablespoon or two of butter.
>
> I note the recipe you linked doesn't have any stock. That's probably
> why it was so lemony. After cooking the chicken I make a reduction
> sauce with stock (beef, usually, since I cribbed my recipe from a
> veal preparation) and then add lemon juice.
>
> Your picture looked delicious. Kudos.
>
> Cindy Hamilton
>

For a good lemon chicken dish, concentrate on using lemon zest and not
so much the sour lemon juice.