Introduction

This Irresistibly Zesty Lemon Pecorino Crispy Chicken Delight combines tender, golden chicken with a bright lemon and savory Pecorino crust. The rich, creamy lemon sauce adds a luscious finish to an easy yet impressive dish perfect for weeknight dinners or special occasions.

The image shows four pieces of golden-brown fried chicken thighs with a crispy, textured crust on a white shallow bowl. The chicken is covered in a shiny glaze of melted butter or sauce that pools slightly at the bottom, creating a wet, glossy look. Small green parsley leaves are sprinkled on top, adding a fresh touch and some color contrast. The bowl sits on a wooden surface, and the close-up shot focuses on the crispiness and juiciness of the chicken pieces with soft lighting that highlights the warm tones. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 pieces (2-ounce) chicken tenderloins
½ cup + 1 tbsp all-purpose flour
2 large eggs
1 cup panko breadcrumbs
1 lemon zest
¼ cup grated Pecorino Romano cheese
¼ cup + 1 tbsp extra virgin olive oil
2 tbsp + 1 tbsp butter
1 tbsp minced garlic
¼ cup milk
¾ cup heavy cream
¼ cup chicken broth
2 tbsp lemon juice

Instructions

Step 1: Gently flatten the chicken tenderloins using a meat mallet to even thickness.
Step 2: Prepare three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, lemon zest, and Pecorino Romano cheese.
Step 3: Coat each tenderloin first in flour, then dip in the beaten eggs, and finally press into the breadcrumb mixture to fully cover.
Step 4: Heat ¼ cup olive oil and 2 tablespoons butter in a large nonstick skillet over medium heat until hot.
Step 5: Fry the coated chicken tenderloins in batches, cooking each side for 3-5 minutes until golden and crispy. Remove and keep warm.
Step 6: In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Step 7: Whisk in 1 tablespoon of flour to the garlic oil to form a roux, stirring constantly for about 1 minute.
Step 8: Gradually add milk, heavy cream, and chicken broth to the roux, whisking continuously to avoid lumps.
Step 9: Let the sauce simmer gently for 3-5 minutes until it thickens enough to coat the back of a spoon.
Step 10: Remove the sauce from heat. Stir in lemon juice and 1 tablespoon of butter until melted and smooth.
Step 11: Plate the crispy chicken tenderloins and generously drizzle the creamy lemon sauce over the top. Serve immediately.

Tips & Variations

For extra flavor, add finely chopped fresh herbs like parsley or thyme to the breadcrumb mixture.
Use a meat thermometer to ensure chicken reaches 165°F for safe and juicy results.
Substitute Pecorino Romano with Parmesan if preferred, though Pecorino adds a sharper, saltier bite.
Serve with a side of steamed vegetables or a fresh green salad to balance the richness of the sauce.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently covered in a low oven (around 300°F) or in a skillet over low heat to maintain crispiness. Warm the sauce separately and drizzle over reheated chicken just before serving.

How to Serve

A close-up of a white shallow bowl filled with several pieces of golden-brown fried chicken topped with melted pale yellow cheese. The chicken pieces have a crunchy, textured crust with a slightly oily shine and are arranged in a casual pile. A light yellow creamy sauce pools gently at the bottom of the bowl, coating the edges of the chicken. Small green chopped herbs are sprinkled over the top, adding a fresh color contrast. The bowl rests on a dark wooden surface with a blurred green background, but the main focus is on the crispy, saucy chicken pieces. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of tenderloins?

Yes, you can use thinly sliced chicken breasts. Pound them evenly to ensure they cook through quickly and remain tender.

How can I make the sauce thicker or thinner?

To thicken the sauce, simmer it longer to reduce and concentrate. To thin it, add a splash more milk or chicken broth until you reach the desired consistency.