To be honest, I am very apprehensive and skeptical about making this recipe…I seldom choose to make recipes in Western food recipes (except for food labthis one has a lot of dry goods)< /span>

This recipe is fromFood52, I read it becauseamazonI bought it with a high rating (the money is really spent on food and recipe books🤣)

That night, I was hungry at supper time. There were only two thawed chicken drumsticks at home. I was lazy and complicated and made this super-fast lemon chicken< span class="s1">…

The seasoning only requires salt black pepper and lemon. (I really don't think it tastes good to look at🤣)

But while it's simple, it doesn't mean doing it randomly. Of course, I slightly adjusted the following method (I think this book is not very detailed, and the key points are not clearly stated)

Heat the oil and fry the chicken skin side down (medium-high heat) (sprinkle with salt and black pepper, try to use freshly ground black pepper as much as possible) and fry until the chicken skin is slightly charred. Squeeze the juice of half a lemon, turn to medium-low heat and cover the lid and continue to fry (a bit like the feeling of smothering chicken, but the chicken skin should still be burnt (the burn is delicious!)

If it feels almost cooked, open the lid and turn to medium heat. Put the sliced lemon in and fry it. Flip the chicken and put the lemon on it. I can't say the exact time, after all, each piece of chicken is different in size)

In addition, this recipe cannot use chicken breasts. The overall flavor is actually based on the aroma of the chicken itself. It is difficult to taste without the fat of the chicken itself. It feels like a simple but surprising taste, just plain delicious! !

Although I'm not sure anyone would doubt it, don't add sugar!