LEMON CHICKEN
Lemon and chicken are a great combination, whether roasted, grilled or baked, the result is fresh and flavourful!
Serves 4
500 g/1 pound skinless, boneless chicken breast tenderloins
4 lemons, juiced and zested or to taste (read note at the bottom)
1 cup (120 g) cornflour
1 litre sunflower oil
Cut chicken into thin strips. Place in a bowl add lemon juice and zest. Marinate for 2 hours. Add cornflour, the mix should resemble a batter, if too runny add a little more corn flour. Heat the oil in a small, deep saucepan, fry a few pieces at a time, 4 to 5 minutes turning to evenly cook. Give the oil enough time to regain heat in between. Place chicken on a tray with absorbent towel to remove any excess oil. Season with salt and cracked pepper then serve.
It typically takes 2 to 4 hours for a marinade to flavour a boneless, skinless chicken breast nicely, even less if the breast has been sliced.
Picture: Ansi Fourie Pypers Fourie
Nota: Ek sal beslis minder suurlemoensap gebruik, of dalk die hoender uit die sap haal en die mielieblom aanmaak met water en die hoender daarin sit, voor ek dit braai.. bietjie te suur na my smaak
done