RCI-MT.004.0535.001
Lemony Garlic Fried Chicken Breasts
Purchased from Lowery Estate in Arlington, Texas in 1984. Date and source unknown. This is another tried and true recipe and well received when I make it.
Prep40 min
Cook45 min
Total85 min
Servings4
Difficultyintermediate
Ingredients
- Chicken breast halves with bones and skin attached6 unit
- 3 tablespoons
- 1 cup
- 1 teaspoon
- ½ teaspoon
- pic-a-peppa sauce½ teaspoon
- 1 teaspoon
- 1 teaspoon
- celery start½ teaspoon
Method
1
Combine sour cream, fresh lemon juice, minced garlic, hot sauce, pic-a-peppa sauce, sea salt, freshly ground black pepper, and celery salt in a bowl to create the marinade.
2
Pat the chicken breast halves dry with paper towels, then place them in a large shallow dish or resealable bag.
3
Pour the marinade over the chicken breasts, ensuring all pieces are well coated with the mixture.
1 minutes
4
Cover or seal the dish and refrigerate for at least 15 minutes to allow the flavors to infuse.
5
Remove the chicken from the refrigerator and let it sit at room temperature for about 5 minutes before cooking.
6
Heat a large cast-iron or heavy-bottomed skillet over medium-high heat and lightly oil the surface.
7
Working in batches if needed, place the marinated chicken breasts skin-side down in the hot skillet, allowing excess marinade to drip off.
1 minutes
8
Fry the chicken for 8-10 minutes on the first side, undisturbed, until the skin is golden brown and crispy.
9 minutes
9
Flip the chicken breasts carefully and fry for another 8-10 minutes on the second side until the internal temperature reaches 165°F and the skin is golden.
9 minutes
10
Transfer the cooked chicken to a warm serving platter and rest for 3-5 minutes before serving.