Lemon pepper Fried Chicken
A grown-up take on chicken fingers, these crispy tempura-battered chicken strips are light, flavorful, and totally addictive. Bonus: the batter works wonders on veggies like zucchini, red peppers, or eggplant. Served with a creamy dill mayo dip, this dish is a guaranteed crowd-pleaser for kids and adults alike.
Ingredients
Chicken & Batter
4 boneless, skinless chicken breasts
Canola or vegetable oil, for frying
1½ cups all-purpose flour
1 tablespoon coarse black pepper (or 2 teaspoons finely ground)
Zest and juice of 1 lemon
1½ cups cold water
4–5 ice cubes
Fine sea salt, to finish
Dill Mayo Dip
1 cup mayonnaise
1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
Instructions
Prep the Chicken:
Slice chicken breasts into long, thin strips on a bias for tender, even pieces. Set aside.Heat the Oil:
Pour oil into a heavy-bottomed pot until it’s ¾ full. Heat over medium heat to 350°F (use a thermometer for accuracy).Make the Batter:
In a metal bowl, whisk together flour, black pepper, lemon zest, lemon juice, and cold water until smooth. Add ice cubes—keeping the batter cold ensures a lighter, crispier fry.Batter and Fry the Chicken:
Add the chicken strips to the batter, coating evenly. Carefully drop a few pieces at a time into the hot oil. Fry, turning occasionally, until golden brown—about 3–4 minutes per batch. Remove with a slotted spoon and drain on paper towels. Sprinkle lightly with sea salt while hot.Prepare the Dill Mayo:
In a small bowl, mix mayo and chopped dill until well blended. Chill until ready to serve.Serve:
Enjoy your crispy chicken strips hot with a generous side of dill mayo for dipping.
- Pro Tip
Keep the batter cold at all times—if you’re working in batches, place the bowl over a larger bowl filled with ice water. This trick maintains the ideal tempura texture: light, crispy, and never greasy.
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