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Alex’s Lemon Pepper Chicken

Chicken, Duck & Turkey

Alex’s Lemon Pepper Chicken

It’s ginger ale-battered fried chicken spiked with lemon pepper seasoning and tossed in lemon pepper sauce. The story behind the dish is quite amusing.

Lemon Pepper Chicken

Alex wasn’t home when I cooked the ginger ale-battered fried chicken. She saw the photos after I posted the recipe on the blog and insisted that I cook the dish again so she could taste it too. In the end, she cooked the dish following the recipe I had posted. I can’t recall anymore if it was her idea or mine to add lemon pepper seasoning to the chicken. What I do remember is that I volunteered to make a sauce in which to toss the fried chicken fillets. The result was superb. Who would have thought that a little modification would yield a dish with such different flavor, aroma and appearance?

What is lemon pepper seasoning? It’s a combination of finely ground lemon zest and black peppercorns. It is available in jars in the spice section of most groceries. Commercial lemon pepper seasoning often contains salt so all you have to do is sprinkle it on your food. The aroma is wonderful and the flavor is just fantastic.

Lemon Pepper Chicken

The following is simply a modified version of the ginger ale-battered fried chicken recipe. Note, however, that the two dishes taste very much different because of the addition of the lemon pepper seasoning and the sauce.

Alex’s Lemon Pepper Chicken
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 3
Author: Connie Veneracion
  • 6 to 8 chicken thigh fillets
To season the chicken
  • 1 and 1/2 tablespoons lemon pepper seasoning (depending on the salt content of your lemon pepper seasoning, you may need more)
  • 1 and 1/2 teaspoons salt (ONLY IF your lemon pepper seasoning in unsalted)
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon paprika
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon dried dill
  • 2 tablespoons flour
For the batter
  • 1 cup ginger ale
  • 1/4 cup corn starch
  • 1/4 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon dried dill
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon baking powder
To fry the chicken
  • 3 to 4 cups cooking oil
For the lemon pepper sauce
  • 1/2 cup sugar
  • juice from one lemon about 3 to 4 tablespoons
  • 1/2 teaspoon lemon pepper seasoning
  1. Wipe the chicken fillets dry with paper towels. Cut into strips about half an inch wide.
  2. In a resealable bag, shake together all the ingredients for the seasoning. Add the chicken, seal the bag and shake well. Make sure that every piece of chicken is coated with the seasonings. Marinate the chicken in the fridge for at least 30 minutes.
  3. In a large bowl, whisk together all the ingredients for the batter.
  4. Heat the oil in a wok or frying pan. Ideally, the depth of the oil should be at least three inches. How much oil you will actually need depends on the size and shape of your wok or frying pan.
  5. Take the chicken out of the fridge. Dump into the batter. Mix lightly but thoroughly.
  6. When the oil is hot (350F if you're using a thermometer), drop the chicken fingers one by one into the wok or frying pan. COOK IN BATCHES of eight to ten pieces to make sure that the temperature of the oil does not drop tremendously.
  7. Cook the chicken fingers in the hot oil for four to eight minutes, flipping them over halfway through the cooking time.
  8. Scoop out the chicken, move to a rack or on a stack of paper towels. Cook the next batch, and so on, and so forth, until all the chicken fingers have been fried.
  9. In a small sauce pan, stir together the sugar, lemon juice and lemon pepper seasoning with two tablespoons water. Set the pan over medium heat and cook, swirling the pan occasionally, until the liquid is syrupy. It should take four to five minutes.

  10. Place the fried chicken fingers in a large bowl Pour in the sauce. Cover the bowl with a plate and shake to coat all chicken pieces with sauce.

  11. Optionally, garnish with sliced chilies and sprinkle with more lemon pepper seasoning before serving.

Lemon Pepper Chicken

Cook, crafts enthusiast, photographer (at least, I'd like to think so!), researcher, reviewer, story teller and occasional geek. Read more about me, the cooks and the name of the blog.

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Except in the case of public domain videos, stock images and screen grabs, DO NOT reproduce images and text from this blog without prior written permission from the blog owner. © Connie, Speedy, Sam & Alex Veneracion. All Rights reserved.

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