The Angry Chef’s Garlicky Lemon-Pepper Chicken

By slade83j

This recipe is a dream come true for garlic lovers like me. It’s tart and garlicky and oh-so-fragrant in all the right ways. (As a bonus, you’ll surely be safe from vampires for the evening.)

Lemon juice, powdered peel, and fresh zest provide a triple dose of bright citrus flavor right near the end of cooking. The chicken meat itself is moist and tender and infused with lemon-y garlic flavor.
~~ Sladie
I know the directions are a bit ... odd. Go to the reference website for photos of each step. It makes it a bit easier to follow. Awesome recipe, going to be trying it out in the next couple of days or so.

Ingredients

• 6 chicken breasts (about 4 1/2 lbs)
• 2 cups flour
• 1 lemon, juice and peel
• 1 clove elephant garlic
• 3 1/2 Tbls. prepared minced garlic
• pure olive oil
• onion powder
• garlic salt
• white pepper
• black pepper
• dried oregano
• dried parsley
• powdered lemon peel

Details

Servings 6
Adapted from thehungrymouse.com

Preparation

Step 1

*Part 1*
Slice each chicken breast in half lengthwise to create a butterfly cut.

Peel the elephant garlic and cut it into a coarse dice.

Next, zest your lemon then cut it in half.

Put the flour in a gallon-sized zip-top bag.

Grab your chicken.

Drop it into the bag with the flour.

Seal the bag well. Shake it around to coat the chicken well with flour. It should look about like this:

Take each piece of chicken out of the bag. Shake off any excess flour. Lay the chicken out on a board or plate and set it aside for a minute.

*Part 2*

Pour about 1/4 inch of olive oil into a large, non-stick pan. How much oil you use will depend on the size of your pan.

Heat the oil for a minute or two over medium-high heat.

Add the jarred, minced garlic to the oil.

Sprinkle in the fresh, diced elephant garlic.

Give the garlic and oil a stir. Cook for a minute or two over medium-high heat to infuse the oil with garlicky goodness.

When the oil starts to bubble, carefully put each piece of chicken in the pan. Your pan will be crowded. In this case, that’s just fine.

Cook over medium-high heat until the oil starts to bubble again.

When it starts to bubble, season it by coating the top of the chicken with a thin layer of onion powder, garlic salt, white pepper, black pepper, dried oregano, and dried parsley.

It should look about like this. (view website reference)

Cook for 3-4 minutes over medium-high heat.

As it cooks, push the chicken around a little to let the oil flow in between the pieces of chicken.

*Part 3*

After 3-4 minutes, flip each piece of chicken over. Pieces of golden brown garlic should be stuck to the bottom. That’s the start of your chicken’s garlicky crust.

Re-season the top of the chicken with a thin layer of onion powder, garlic salt, white pepper, black pepper, dried oregano, and dried parsley.

Cook for another 3-4 minutes.

*Part 4*

Re-season the top of the chicken with a thin layer of onion powder, garlic salt, white pepper, black pepper, dried oregano, and dried parsley.

After you’ve done that, sprinkle on a layer of powdered lemon peel.

Then sprinkle with the fresh lemon zest.

Squeeze one of the lemon halves over the pan, getting a little juice and lemon pulp on each piece of chicken. Cook over medium-high heat for 3-4 minutes.

*Part 5 - Last Flip*

After 3-4 minutes, flip the chicken one last time. At this point, it should have a handsome brown crust on the bottom.

Sprinkle with dried parsley. Squeeze the other half of the lemon over the chicken, getting a little on each piece.

Let it cook for 8-10 minutes more. After that time, your chicken should have a good brown crust and be cooked completely though (cut and peek to be sure, if you like).

Remove the chicken from the oil and heap on a platter. Serve and enjoy!