How to make it

  • Marinate chicken for 1 hr. in 1/2 cup lemon juice, buttermilk, salt, and pepper.
  • Zest the lemons, and limes and add to breadcrumbs and add more salt and pepper ( I put it all in one of those shake'n'bake bags)
  • In a shallow dish combine honey and the fresh lemon and lime juices (here is a good time to test how sweet/sour you want your chicken to be)
  • Remove the chicken from the marinade and dip into the juice mixture
  • Place chicken in the bag and shake (1 or 2 at a time works best)
  • Place breadcrumb covered chicken on a raised baking pan and cook for 40min in a 350 degree oven.
  • For Extra crispy chicken repeat the dipping steps once more
  • You could also substitute breadcrumbs for Panko (Japanese breadcrumb)

Reviews & Comments 1

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    " It was just okay "
    vb0000 ate it and said...
    This is a great recipe but since we really LOVE that lemon/lime taste I used 4 lemons and 4 limes, and only used 4 chicken breasts. I didn't have any buttermilk but combined soy milk with some lemon juice and it worked just as well. I marinated for 2 hours. I put all the juice from the 4 lemons and limes in with the lemon/honey mixture. The lemon flavor really came out with the breading, but the breading does not stick to the chicken very well. Next time I will do the "double dipping" method. I had lemon wedges to pass at the table which really kicked up the lemon flavor. All in all a great recipe for a mid week delight.
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