Name: Crispy Lemon Chicken
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 4 bone-in, skin-on chicken thighs; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp paprika; 1/2 cup all-purpose flour; 2 large eggs, beaten; 1 cup panko breadcrumbs; 1/2 cup grated Parmesan cheese; 2 tbsp olive oil; 2 tbsp fresh lemon juice; 1 tsp lemon zest; Fresh parsley, chopped (for garnish)

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Crispy Lemon Chicken is a golden, flavorful dish with juicy, tender chicken thighs wrapped in a perfectly seasoned, crunchy crust and finished with a bright lemon drizzle. It’s one of those recipes that looks and tastes like it took all day, but really comes together in under an hour. I love how the crispiness plays off the tangy lemon—every bite is satisfying and full of flavor.

Why You’ll Love This Recipe

I love this recipe because it delivers all the crispy texture of fried chicken—without deep frying. The panko-Parmesan coating gives it a perfect crunch, while the bone-in, skin-on chicken stays juicy and flavorful. The lemon zest and juice add a refreshing brightness that cuts through the richness, making it feel both indulgent and fresh. It’s easy enough for weeknights but impressive enough to serve to guests. Crispy Lemon Chicken

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Bone-in, skin-on chicken thighs
Salt
Black pepper
Garlic powder
Onion powder
Paprika
All-purpose flour
Large eggs
Panko breadcrumbs
Grated Parmesan cheese
Fresh lemon juice
Lemon zest
Olive oil
Fresh parsley (for garnish)

Directions

I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.
In a large bowl, I season the chicken thighs with salt, pepper, garlic powder, onion powder, and paprika, making sure each piece is well coated.
I set up a breading station with three shallow dishes: flour in the first, beaten eggs in the second, and a mixture of panko breadcrumbs and Parmesan in the third.
I dredge each chicken thigh in the flour, shaking off the excess, then dip it in the eggs, and finally press it into the panko-Parmesan mixture to coat thoroughly.
I place the coated chicken thighs on the prepared baking sheet and drizzle each piece with olive oil.
I bake them for 35–40 minutes, or until the coating is crispy and golden brown and the internal temperature reaches 165°F (74°C).
While the chicken bakes, I combine the lemon juice and zest in a small bowl.
Once the chicken is out of the oven, I immediately drizzle the lemon mixture over the hot pieces and garnish with chopped parsley.

Servings and timing

This recipe serves 4 people. Prep time is around 15 minutes, and bake time is 35–40 minutes. In total, I set aside about 55 minutes from start to finish. It’s perfect for a flavorful dinner without a lot of hands-on time.

Variations

Marinated Version: I marinate the chicken in lemon juice, garlic, and herbs for a few hours before breading to deepen the flavor.
Lighter Option: I substitute chicken breasts for the thighs and adjust the bake time to prevent drying out.
Spicy Kick: I add a pinch of cayenne or red pepper flakes to the breadcrumb mix for a bit of heat.
Herb Upgrade: I mix dried oregano, thyme, or basil into the panko for a more herbaceous flavor.
Gluten-Free: I use gluten-free flour and breadcrumbs to make this dish gluten-free without losing the crunch.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat and keep the coating crispy, I bake them at 375°F for about 10–15 minutes or until heated through. I avoid microwaving when I want to maintain the crunch, but for convenience, the microwave works in a pinch—just expect a softer coating. Crispy Lemon Chicken

FAQs

Can I use boneless chicken for this recipe?

Yes, I often use boneless, skinless chicken thighs or breasts. I reduce the cooking time slightly and keep an eye on the internal temperature.

How do I keep the breading from falling off?

I press the coating firmly onto the chicken and let it rest for a few minutes before baking. This helps the coating stick better during cooking.

Is it okay to skip the Parmesan?

Yes, I can leave it out, but I find it adds a savory depth to the breading that’s hard to beat. Nutritional yeast is a good dairy-free substitute.

Can I make this ahead of time?

I prep and bread the chicken in advance, then store it in the fridge for up to 4 hours before baking. I don’t add the lemon drizzle until just after baking for the freshest flavor.

What can I serve with crispy lemon chicken?

I like pairing it with roasted vegetables, mashed potatoes, rice pilaf, or a fresh green salad. The lemon flavor goes with just about anything.

Conclusion

Crispy Lemon Chicken is one of my favorite baked chicken recipes. It’s full of bold flavor, crispy texture, and just the right amount of zing from the lemon. Whether I’m serving it for a special dinner or a casual family meal, it always gets compliments. The best part? It’s easy, reliable, and absolutely delicious.