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.