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Average Rating:
Total Reviews: 16
Showing 1-10 of 16
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By ssteph78
on February 26, 2013
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Chicken was juicy with crispy, light lemon flavored crust. After reading the reviews, I used what I had on hand and substituted greek yogurt for the mayo, half and half for the buttermilk, regular bread crumbs for the panko and raised the temp to 425. I added a lot more thyme and cayenne. Family was thrilled.
By cmharbor_11067533
Colorado Spring...
on April 16, 2012
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This turned out really really good. Marinated for about 5 hours, in 2% milk because I didn't have buttermilk. Was juicy and crunchy and you could really taste the lemon flavor. Could add extra cayenne if you like spice, you couldn't really taste the spice using the amount in the recipe.
By iceqn214_12943712
Lewisberry, 78
on March 23, 2012
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Chicken was moist and delicious. I don't have a wire rack so I just sprayed foil on a baking sheet. Marinated for 8 hours.
By CurvyGurl
Cleveland, OH
on January 20, 2012
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Excellent flavor. I only marinated them for about 4 hours and had to use regular breadcrumbs instead of panko. Will take more time and use the panko for more crunch next time.
By JackyJJ
on September 07, 2011
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Was looking for recipes to use up lemon juice from the 18 lemons I used only the peel from to make homemade limoncello, when I found this one and it was very good. Chicken was so moist and tender. I might try just spraying the legs with cooking spray before coating with the panko though I like the idea from another review that used yogurt instead of mayo. That might also help the panko stick better.
By Y.Alejandra
Centreville, VA
on October 30, 2010
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They were very good but I think next time I will try this recipe with chicken tenders instead of drumsticks.
By mellencake
Mill valley, CA
on September 15, 2010
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When I first saw this recipe - I skipped right over it because I thought it sounded strange with "lemonade" in the title
I made this recipe what I had on hand didn't want to go shop -
used full leg/thigh pieces
bottled lemon juice
greek yogurt instead of mayo (daughter has egg allergy
I didn't flip them and cranked the heat to 425 F
I was shocked at how delicious and moist and delicious they turned out.
My daughter called me the "magic chef"
I made it again this week - same fantastic results...
By april_holmstrom...
Ellsworth AFB, SD
on August 04, 2010
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Loved the flavors, but wish the panko would fully coat the chicken (I had spots where it wasn't sticking at all and would like it to stick better while transferring the chicken to the pan and turning. I don't like that it falls off everywhere.
By hotpennyrum_9615550
Ephrata PA
on July 14, 2010
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I completely agree with every thing Heather just said...be very careful when you turn them over in the oven....I lost alot of the breading that way but what remained tasted very good.....the lemon tasted very fresh! I marinated mine overnight and was glad I did.
By fleurdelis00_12...
Tampa, 48
on July 12, 2010
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I was so surprised how delicious these were...never been of the fan of the traditional "shake and bake" but these taste nothing like those. Flavor and crunchiness is awesome...you are not missing the deep frying whatsoever. Only a little warning..when turning them over in the oven, try to just handle them by the bone part as some of the breading may fall off if you grip by the meat.