How to make good lemon pepper chicken?!


Question:

How to make good lemon pepper chicken?


i want to make something other than hotwings i want to make lemon pepper what is all i need just the lemon and pepper or is thier any other ingredients that i can use to make it taste better any secrets from anyone on here


Answers: here the recipe i use:
2 lbs. chicken, cut up
1 tsp. butter flavoring
1/2 c. butter
1/2 tsp. garlic powder
2 tsp. lemon pepper

Melt butter and butter flavoring together; pour over chicken; sprinkle with garlic powder, salt and lemon pepper marinade. Bake at 350 degrees, uncovered, for 30 minutes. Serve with rice. cant you just like google that or sumthing or look on the food channel -- ask your mom if she knows how moims kno how to cook or ask sum1 that knows a good cook that could help Lemon Pepper Chicken
INGREDIENTS
6 skinless, boneless chicken breast halves
1 teaspoon lemon pepper
1 pinch garlic powder
1 teaspoon onion powder
DIRECTIONS
Preheat oven to 350 degrees F. Place chicken in a lightly greased 9x13 inch baking dish. Season with lemon pepper, garlic powder and onion powder to taste. Bake in preheated oven for 15 minutes. Turn over chicken pieces and add more seasoning to taste. Bake for an additional 15 minutes, or until chicken is cooked through and juices run clear.

***ENJOY!!! this is diffrent but still a lemon pepper recipe
1 teaspoon water.
1/4 cup all-purpose flour.
1 teaspoon baking soda.
1/4 teaspoon ground red pepper (cayenne).
Chopped green onions.
Lemon slices.

CHINESE LEMON SAUCE
1/3 cup fat-free reduced-sodium chicken broth.
1/4 cup sugar.
1 1/2 teaspoons grated lemon peel.
3 tablespoons lemon juice.
2 tablespoons rice vinegar.
2 tablespoons light corn syrup.
1 clove garlic, finely chopped OR 1/2 teaspoon garlic powder.
1/4 teaspoon salt.
2 teaspoons cornstarch.
2 teaspoons cold water.

Instructions for Baked Lemon Chicken:
Cut breasts crosswise in half. Mix egg white and water in medium bowl. Add chicken; turn chicken to coat. Let stand 10 minutes. Heat oven to 450oF. Spray nonstick cookie sheet with nonstick cooking spray. Remove chicken from egg white mixture; discard mixture. Mix flour, baking soda and red pepper in plastic bag. Add 1 chicken piece at a time. Seal bag and shake to coat chicken. Place chicken on cookie sheet; spray with cooking spray about 5 seconds or until surface of chicken appears moist.

Bake uncovered 20 to 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Meanwhile, prepare Chinese Lemon Sauce. Let chicken stand 5 minutes; cut each piece crosswise into about 5 slices. Pour sauce over chicken. Garnish with green onion and lemon slices. I make chicken cutlets with lemon pepper sauce.

4 chicken breast cutlets or 8-12 chicken tenders (You can pound them thin)
flour
salt and pepper to taste
1 egg and 1 TBSP milk for every 4 cutlets or 8 tenders
breadcrumbs - I use seasoned.

Mix some salt and pepper into about 1/2 cup flour in one dish. Beat the egg and milk in a second. Put 1 cup breadcrumbs in a third dish. Bread the cutlets one at a time by coating both sides in the flour. Dip in the egg - let the excess drip off. Then press both sides into the breadcrumbs. Once you have all the cutlets breaded, heat 2 TBSP olive oil in a skillet over medium to medium high heat - until a drop of water sizzles when you flick it into the pan. Fry the cutlets until golden brown on both sides - about 4-6 minutes a side, depending on how thin they are. Once browned and cooked, remove to a plate and hold aside.

In the same pan, put 1-1 1/2 cups chicken broth, 1/4 cup lemon juice (bottled is fine) and ground black pepper to taste. Thicken over medium high to high heat with a slurry made of 1 TBSP cornstarch to 1/4 cup cold water - mix it in SLOWLY to avoid big lumps. When it's thickened, slide the cutlets back in - OR spoon the sauce over them. I serve this with noodles and some kind of vegetable.



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