Ingredients:
For the Chicken:
4 boneless chicken thighs or breasts
1 cup buttermilk
1 cup flour + ½ cup cornstarch
1 tsp paprika, garlic powder, salt, pepper
Oil for frying
For the Lemon Sauce:
2 tbsp butter
2 tbsp flour
1 cup chicken broth
½ cup heavy cream
Juice of 1 lemon
1 tsp Dijon mustard
Salt & pepper to taste
Lemon slices + parsley for garnish
Instructions:
- Marinate the Chicken:
Soak chicken in buttermilk (30 mins or overnight) for extra tenderness
- Dredge & Fry:
Mix flour, cornstarch & spices
Coat chicken and deep fry at 350°F until golden & crispy (6–8 mins)
- Make the Sauce:
Melt butter, whisk in flour to form a roux
Slowly whisk in chicken broth, then cream
Add lemon juice, mustard, and season to taste
Simmer until creamy
- Assemble & Serve:
Pour lemon sauce over fried chicken
Top with lemon slices & parsley
Serve with mashed potatoes, rice, or salad