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.

--
--Bryan
For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

On Tue, 16 Feb 2021 17:12:51 -0600, BryanGSimmons
> 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.

That son of yours will get such a shock when he'll have to look after
himself (if that will ever happen).

Bruce wrote:
> On Tue, 16 Feb 2021 17:12:51 -0600, BryanGSimmons
> > 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.
>
> That son of yours will get such a shock when he'll have to look after
> himself (if that will ever happen).
>

Going for a double ass sniff, master?

On 2/16/2021 5:15 PM, Bruce wrote:
> On Tue, 16 Feb 2021 17:12:51 -0600, BryanGSimmons
> > 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.
>
> That son of yours will get such a shock when he'll have to look after
> himself (if that will ever happen).
>
He said that he enjoyed it, but I appreciate that he offers honest
critiques. It improves my cooking. He just bought another property
today that he's likely to at least double his money on when he sells
it.

Most parents in our income range pay for their kids' college, whereas
at 19, my son has his own land investment corporation, and in less than
a month will own his own house. Sure, we're making the down payment,
but that's a loan that we can afford, and I have no doubt that it will
all be paid back within a few years. His business is solid, and his
value system would never allow him to default on a debt.

That's my only conflict with him, his economic conservatism. My wife
and I are democratic socialist, and he's a libertarian who has to hold
his nose when voting Democratic, which he only does because the
Republicans are batshit crazy.

--
--Bryan
For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

On Tue, 16 Feb 2021 17:12:51 -0600, BryanGSimmons 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.

Use a half a pinch of baking soda in lemon juice to keep all the
lemon flavor, but tone down the acid that makes it harsh.

-sw

On Tue, 16 Feb 2021 18:11:53 -0600, BryanGSimmons wrote:

> On 2/16/2021 5:15 PM, Bruce wrote:
>> On Tue, 16 Feb 2021 17:12:51 -0600, BryanGSimmons
>> > 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.
>>
>> That son of yours will get such a shock when he'll have to look after
>> himself (if that will ever happen).
>>
> He said that he enjoyed it, but I appreciate that he offers honest
> critiques. It improves my cooking. He just bought another property
> today that he's likely to at least double his money on when he sells
> it.

When will you learn not to bits at Bruce's snipes? He's got a smarmy
retort for every topic that comes up here. And you always bite at
it.

-sw

On Tue, 16 Feb 2021 21:10:04 -0600, Sqwertz >
wrote:

>On Tue, 16 Feb 2021 18:11:53 -0600, BryanGSimmons wrote:
>
>> On 2/16/2021 5:15 PM, Bruce wrote:
>>> On Tue, 16 Feb 2021 17:12:51 -0600, BryanGSimmons
>>> > 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.
>>>
>>> That son of yours will get such a shock when he'll have to look after
>>> himself (if that will ever happen).
>>>
>> He said that he enjoyed it, but I appreciate that he offers honest
>> critiques. It improves my cooking. He just bought another property
>> today that he's likely to at least double his money on when he sells
>> it.
>
>When will you learn not to bits at Bruce's snipes? He's got a smarmy
>retort for every topic that comes up here.

How would you know? You killfiled me just after the dinosaurs
disappeared.

On Tuesday, February 16, 2021 at 1:12:54 PM UTC-10, 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.
>
> --
> --Bryan
> For your safety and protection, this sig. has been thoroughly
> tested on laboratory animals.

We had chicken cutlets too - katsu curry. The Korean take-out place at the mall makes a great one. It's a simple dish that's popular in Japan and Hawaii.
https://japan.recipetineats.com/kats...hicken-cutlet/

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

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.