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Crispy Lemon Pepper Chicken Without the Oil - Bright Flavor, Light Crunch

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 to 2 pounds boneless, skinless chicken thighs or breasts (thighs stay juicier)
  • 1 large lemon (zest and juice)
  • 1 tablespoon coarse ground black pepper (adjust to taste)
  • 1.5 teaspoons kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika (optional for color and depth)
  • 1/2 teaspoon baking powder (for crispness)
  • 1/2 cup fine, unseasoned breadcrumbs or panko (use gluten-free if needed)
  • 1/4 cup cornstarch (or arrowroot powder)
  • 1/4 cup low-sodium chicken broth (for a light marinade)
  • 1 teaspoon Dijon mustard (optional, for tang)
  • Lemon wedges, for serving
  • Fresh parsley or chives, chopped (optional)

Method
 

  1. Prep the chicken. Pat the chicken very dry with paper towels. Trim any excess fat. If using breasts, cut them into cutlets or lightly pound to even thickness so they cook evenly.
  2. Make a light marinade. In a bowl, whisk the chicken broth, juice of half the lemon, Dijon (if using), 1/2 teaspoon salt, and 1/2 teaspoon pepper. Add the chicken and toss to coat. Let it sit for 15–20 minutes while you prep the coating.
  3. Mix the dry coating. In another bowl, combine breadcrumbs, cornstarch, baking powder, lemon zest, remaining salt, remaining pepper, garlic powder, onion powder, and smoked paprika. The baking powder is key for crisp edges.
  4. Coat the chicken. Shake off excess marinade from each piece and press it firmly into the dry mix. Pack on the coating so it adheres well. Place coated pieces on a wire rack set over a sheet pan, or in your air-fryer basket.
  5. Choose your cooking method. For the oven: preheat to 425°F (220°C). Bake on the rack for 18–24 minutes, flipping once halfway, until internal temperature hits 165°F (74°C). For an air fryer: cook at 390°F (200°C) for 12–16 minutes, flipping once.
  6. Finish with lemon. As soon as the chicken is done, squeeze the remaining lemon juice lightly over the top and add a pinch more ground pepper. This wakes up all the flavors.
  7. Rest and serve. Let the chicken rest for 3–5 minutes. Sprinkle with fresh herbs and serve with lemon wedges. The crust will stay crisp as it cools slightly.