Crispy Chicken with Creamy Lemon Sauce

Place the chicken in a bowl and pour the buttermilk over it. Allow it to marinate for at least 30 minutes (or overnight) to ensure tenderness and flavor.

Dredge & Fry:

In a separate bowl, mix together the flour, cornstarch, paprika, garlic powder, salt, and pepper.

Heat oil in a deep fryer or large pan to 350°F (175°C). Coat each piece of marinated chicken in the flour mixture, ensuring it’s well covered.

Fry the chicken for 6-8 minutes, or until golden brown and crispy. Remove from the oil and drain on paper towels.

Make the Sauce:

In a skillet, melt the butter over medium heat. Add the flour and whisk it into a roux. Cook for 1-2 minutes to remove the raw flour taste.

Gradually add the chicken broth, followed by the heavy cream, whisking continuously until smooth.

Stir in the lemon juice, Dijon mustard, and season with salt and pepper to taste. Let the sauce simmer for a few minutes until it thickens to a creamy consistency.

Assemble & Serve:

Place the crispy chicken on a serving plate and pour the creamy lemon sauce over it.

Garnish with fresh lemon slices and chopped parsley.

Serve alongside mashed potatoes, rice, or a fresh salad for a complete meal.

Serving and Storage Tips: