Ingredients
Equipment
Method
- Add the beaten eggs to a shallow bowl. Add one teaspoon of salt and lemon pepper to the flour and combine in another shallow dish. Set aside.
- Pat the chicken thighs dry with a paper towel and season both sides with the remaining teaspoons of salt and lemon pepper.
- Dip each chicken thigh into the eggs and let any excess drip back into the bowl. Then, dredge them in the flour mixture and shake off any excess flour. Place the thighs on a wire rack over a baking sheet. Repeat with the rest of the thighs.
- Melt the butter in a large 12-inch cast-iron skillet over medium heat and add the olive oil. When the oil is hot, add the coated thighs to the skillet and cook for about three to four minutes or until they are crispy and a light golden brown.
- Turn the chicken thighs over and let them cook for three to four minutes or until an instant-read meat thermometer reads 165°F in the thickest part. While they are cooking, baste several times with the butter/oil mixture.
- Leave the chicken in the skillet, remove it from the heat, and add the lemon juice. Stir to combine, and spoon the mixture over the fried chicken thighs.
- Serve immediately, topped with a spoonful of the lemon butter, and garnish with lemon slices, if desired.
Notes
This recipe is great for busy weeknights and can be a budget-friendly meal option. The crispy texture and bright lemon flavor make it a satisfying choice.