Chook Me!

Does anyone have a lemon-pepper recipe?

I have had some lemon-pepper wings and I just love them. Does anyone have a great recipe for fried lemon-pepper chicken that will compare to the ones in the fast food restaurants.

Public Comments

1. yer lucky moment: fresh lemons fresh black pepper juice the lemons, and *zest them too a crap load of the pepper mix in a zip lock and marinate the chicken for a few hrs ( to long and the acid makes the meat gummy) salt and grill or cook as you see fit *grate the yellow outside of the lemon without the white underneath
2. Yes, I use lemon-pepper in the below recipe. Very healthy! You can use other fish is you want. SHALLOW-POACHED SEA BASS 6 oz. chicken stock 1 bay leaf 1 teaspoon OldBay seasoning ½ teaspoon mustard seeds 1 teaspoon coriander seeds ½ teaspoon McCormick lemon-pepper seasoning 1 teaspoon paprika Juice and zest from half a lemon Salt, black pepper and cayenne pepper to taste 1 lb sea bass Combine all the ingredients for the poaching liquid in a straight sided skillet, (known as a sautoir), with a lid. Bring the liquid to about 175-180 degrees. Add the fish and leave the lid slightly askew for some evaporation. Cook the fish until an instant read thermometer registers 140 degrees, turning it once halfway through the cooking. I like to also spoon some of the liquid over the top of it as it cooks. Depending on the thickness of the fish this may take as much as ten minutes. You probably won’t need to reduce the liquid. Strain the liquid and pour it over the fish before service. I strongly recommend you use a rather thick piece of fish. Standard fish fillets are too thin to use a thermometer and can be easily overcooked if you lack experience judging their doneness from appearance alone. With a good sized fillet and a thermometer the guesswork is eliminated and the fish can be cooked precisely. Overcooking will cause it to dry out and crumble. http://www.foodforthoughtonline.net/ ____________________________________________________
3. Lemon pepper chicken wings Ingredients 24 chicken wings 1/2 cup lemon-pepper 1/4 cup kosher salt Peanut oil Method Cut tips off wings and discard. Cut remaining chicken wings in half at the joint and drop them in a bowl. Sprinkle over the lemon-pepper and salt and toss to coat completely. Cover the bowl and refrigerate at least 8 hours, preferably over night Pour enough peanut oil in a cast iron pan deep enough to hold 2 inches of oil without coming more then two-thirds of the way up to the rim. Heat the oil to 375 degrees. Without crowding, deep fry the wings until crispy on the outside and the juices run clear, 7 to 9 minutes. Remove the fried wings to a paper towel lined rack to drain and serve immediately with your favorite dip or dressing
4. I found restaurant recipe cook books at RealLifeReview.com