Connecticut

Lemon Pepper Fried Chicken

Bright, zesty, and impossibly crispy - Connecticut's lemon pepper fried chicken brings New England sophistication to Southern comfort. The aromatic blend of fresh lemon zest and cracked black pepper creates a coating that's both elegant and deeply satisfying.

⏱ Total 1hr 15min 🍴 Serves 6 🌶 Mild Heat ⭐ New England Style

Equipment Needed

🍳 Cast Iron Skillet
🌡 Thermometer
🥣 Mixing Bowls
🧬 Microplane Zester
🍽 Wire Rack

Instructions

1

Make the lemon brine: Whisk together buttermilk, lemon juice, lemon zest, and salt in a large bowl. Add chicken pieces, turning to coat completely. Cover and refrigerate for 4-6 hours.

Tip: The lemon juice helps tenderize while infusing bright citrus flavor into the meat.
2

Prepare lemon pepper breading: In a shallow dish, combine flour, lemon zest, black pepper, garlic powder, onion powder, thyme, salt, and white pepper. Mix with your fingers to distribute the zest evenly.

3

Bring to temperature: Remove chicken from brine 30 minutes before frying. Let excess buttermilk drip off but don't pat completely dry.

4

Heat the oil: Pour oil into a large cast iron skillet to 1.5 inches depth. Heat to 350°F (175°C). Use a thermometer for accuracy.

5

Bread the chicken: Dredge each piece thoroughly in the lemon pepper flour, pressing the coating firmly onto the chicken. Shake off excess and let rest on a rack for 5 minutes.

6

Fry to golden perfection: Carefully place chicken in hot oil, skin-side down. Fry 12-15 minutes per side until golden and internal temp reaches 165°F. Work in batches to avoid crowding.

7

Apply the lemon pepper finish: Transfer fried chicken to a wire rack. While hot, brush lightly with melted butter. Immediately sprinkle with fresh lemon zest and cracked pepper.

Tip: Adding fresh zest after frying gives a bright pop of lemon that cooking would diminish.
8

Serve Connecticut style: Arrange on a platter with lemon wedges for squeezing. Serve alongside New England favorites like maple-glazed carrots or creamed corn.

💡 Pro Tips & Variations

  • Fresh pepper matters: Freshly cracked black pepper has aromatic oils that pre-ground pepper lacks. Use a coarse grind for the best flavor and texture.
  • Zest technique: Use a microplane to get fine, fluffy zest without bitter white pith. Zest directly over the flour to capture the citrus oils.
  • Meyer lemon variation: If available, Meyer lemons add a sweeter, more floral note that's beautiful in this recipe.
  • Herb boost: Add fresh chopped parsley or chives after frying for extra freshness.
  • Make it ahead: The breaded, unfried chicken can rest in the fridge for up to 2 hours - this actually improves coating adhesion.
  • Connecticut wine pairing: Try with a crisp Connecticut-produced white wine for a true local experience.
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