Crispy Lemon Chicken

Crispy Lemon Chicken is a bold, zesty, and incredibly satisfying dish that combines the crunch of golden panko breading with the brightness of fresh lemon. Each bite delivers juicy, tender chicken wrapped in a flavorful, crispy crust and finished with a tangy citrus drizzle. It’s a simple recipe with big flavor, perfect for a weeknight dinner or a casual get-together when I want to serve something everyone will love.

Why I Love This Recipe

I love how this chicken delivers on all fronts—texture, flavor, and ease. The seasoned panko-Parmesan coating gives it an irresistible crunch, and the lemon zest and juice at the end brighten everything up with fresh, bold flavor. Baking the chicken instead of frying makes it healthier and easier to clean up, and the result is still perfectly crispy. I also love that I can prep this ahead of time and just pop it in the oven when I’m ready to cook.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 pounds bone-in, skin-on chicken thighs

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon paprika

• 1/2 cup all-purpose flour

• 2 large eggs

• 1 cup panko breadcrumbs

• 1/4 cup grated Parmesan cheese

• 1/4 cup fresh lemon juice

• 1 tablespoon lemon zest

• 1/4 cup olive oil

• Fresh parsley, chopped (for garnish)

Directions

1. I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.

2. In a large bowl, I season the chicken thighs with salt, pepper, garlic powder, onion powder, and paprika. I toss the chicken well so the seasoning coats every piece.

3. I set up a breading station: one dish with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs and Parmesan cheese.

4. I dredge each chicken thigh in the flour first, shaking off the excess, then dip it into the eggs, and finally press it into the panko-Parmesan mixture to coat it completely.

5. I arrange the breaded chicken thighs on the prepared baking sheet and drizzle each piece with olive oil to help it crisp up in the oven.

6. I bake the chicken for 35–40 minutes, or until the crust is golden brown and the internal temperature reaches 165°F (74°C).

7. While the chicken bakes, I mix the lemon juice and lemon zest in a small bowl.

8. As soon as the chicken comes out of the oven, I drizzle the lemon mixture over each piece while it’s still hot so it soaks in the citrusy flavor.

9. I garnish with chopped fresh parsley and serve hot.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 35–40 minutes
Total time: About 50–55 minutes

Nutritional Information (per serving):
Calories: 450
Net Carbs: 20g
Protein: 30g
Fat: 25g

Variations

• I sometimes marinate the chicken in lemon juice, garlic, and herbs for a few hours before breading for extra flavor and tenderness.

• If I want a leaner version, I substitute the thighs with boneless, skinless chicken breasts and reduce the baking time by 5–10 minutes.

• For a gluten-free version, I use almond flour in place of all-purpose and gluten-free panko.

• I’ve also added fresh thyme or rosemary to the panko mix for a herby twist.

Storage/Reheating

Leftover chicken keeps well in an airtight container in the fridge for up to 3 days. To reheat, I place it in a 350°F oven for 10–15 minutes until hot and crispy again. I avoid microwaving, as it softens the coating. If I plan to freeze it, I do so before baking, then bake straight from frozen, adding 10–15 minutes to the cook time.

FAQs

Can I make this ahead of time?

Yes, I often bread the chicken ahead of time and refrigerate it on a tray, covered, until I’m ready to bake. It saves time and keeps the coating crisp when baked fresh.

Can I use boneless chicken?

Absolutely. I’ve used boneless thighs and breasts. I just adjust the cooking time so the internal temperature reaches 165°F without drying the meat.

What can I serve this with?

This dish pairs beautifully with roasted potatoes, garlic green beans, rice pilaf, or a simple side salad with vinaigrette.

Is it very lemony?

It has a fresh, noticeable lemon finish, but it’s not overpowering. I drizzle the lemon juice at the end to keep it bright and vibrant. I adjust the amount depending on my taste.

Can I air-fry this instead?

Yes. I air-fry at 390°F for about 20–25 minutes, flipping halfway through, until golden and cooked through. It gets extra crispy with less oil.

Conclusion

Crispy Lemon Chicken is one of those recipes I turn to when I want something satisfying but still fresh and full of flavor. With juicy, tender meat and a golden, crunchy crust kissed with lemon, it’s hard not to fall in love with every bite. Whether I’m making it for a family dinner or just treating myself to a better-than-takeout meal, this dish always delivers. It’s a perfect combination of simple prep, bold flavor, and crowd-pleasing results.

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