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.

On Wednesday, February 17, 2021 at 11:33:54 AM UTC-5, Gary wrote:
> 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.

I've been making it with lemon juice for 30 years. We like it that way. The tartness
cuts the richness of the sauce.

Cindy Hamilton

On Wed, 17 Feb 2021 10:09:31 -0800 (PST), Cindy Hamilton
> wrote:

>On Wednesday, February 17, 2021 at 11:33:54 AM UTC-5, Gary wrote:
>> 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.
>
>I've been making it with lemon juice for 30 years. We like it that way. The tartness
>cuts the richness of the sauce.
>
>Cindy Hamilton

We prefer this with limes and when available with tangerines.