To make this a 5-star, I made a few small changes. I added grated lemon peel into the flour mixture, and also pressed a small amount of grated peel into the coated chicken just before frying. This added a wonderful lemon flavor. Like other reviewers, I "double dipped," and had no problems with the coating coming off. Most importantly, remember to pound the chicken thin, about 1/4 inch, and even. I added a few tablespoons of white wine and also a small amount of water -- thought the liquids were a bit too salty otherwise. Delicious!
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To make this a 5-star, I made a few small changes. I added grated lemon peel into the flour...