Crispy Lemon Herb Chicken with a Zesty Crunch

1.In a large bowl, combine buttermilk, lemon zest, lemon juice, minced garlic, oregano, thyme, paprika, salt, and black pepper. Mix well to create a marinade.

2.Add the chicken breasts to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or overnight for best results.

3.In a shallow dish, mix together the flour, onion powder, and a pinch of salt and pepper.

4.In another shallow dish, combine panko breadcrumbs, grated Parmesan cheese, and chopped parsley.

5.Remove the chicken from the marinade, allowing excess to drip off. Dredge each piece in the flour mixture, shaking off any excess.

6.Next, dip the floured chicken into the panko mixture, pressing gently to ensure the breadcrumbs adhere well to the chicken.

7.In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat until shimmering.

8.Carefully add the breaded chicken breasts to the hot oil, cooking in batches if necessary to avoid overcrowding. Fry for about 5-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F).

9.Once cooked, transfer the chicken to a paper towel-lined plate to drain excess oil.

10.Serve hot, garnished with additional parsley and lemon wedges if desired.