Lemon Pepper Wet Fried Chicken Sandwich

Crispy fried lemon pepper chicken on a sandwich with lemon pepper wet sauce, cucumbers, and blue cheese

Prep Time30

Cook Time30

if you make the seasoning5

Total Time6

Servings: sandwiches

Calories: 899kcal

Peel the lemons keeping as little of the white part as you can, mostly just the yellow peels. I made lemonade with the lemon juice, and you could save some for the chicken later.
Dehydrate the lemon peels until dry and crisp, about 6 hours.
Add the peels in batches to a spice grinder with the pepper and maltodextrin. Blend to a fine powder.
Stir in the garlic, onion, salt, and celery salt. Store in an airtight container until ready to use.

Melt the butter. If using homemade lemon pepper seasoning, add a few tablespoons. If using store bought, start with about a teaspoon. Mix all the ingredients together and whisk to combine. Store in a container in the fridge until ready to use. Shake the mixture a few times as it cools to prevent the butter from separating and solidifying.

Mix everything in a large bowl. If using the homemade lemon pepper, add about a tablespoon. If using store bought, start with a teaspoon and season to taste as needed. Store in the fridge until ready to use.

Add the chicken to a bowl and drizzle with olive oil and lemon juice. If using homemade lemon pepper seasoning, add about a tablespoon and a pinch of salt. If using store bought lemon pepper, add about a teaspoon. Toss to combine and store in the fridge for 1 hour.

Mix the flour and corn starch in a shallow bowl. Season with some lemon pepper seasoning, about a tablespoon of homemade or teaspoon of store bought.
Bring the oil to 375
Dredge the chicken in the flour mixture and gently drop into the frying oil. Repeat with as many as will fit in the pan without overcrowding it or causing the heat to drop.
Remove chicken to a rack and season with a pinch of lemon pepper
Build the sandwiches with the toasted bun, then some mayo, then the chicken, then the lemon pepper wet, then the blue cheese, cucumbers, and pickled onion. Top with the top bun and serve.