What cut of chicken should I use for best results?+
Use bone in skin on thighs for the most forgiving, juicy result; breasts work too but benefit from a quick brine or careful cooking to avoid drying out. Thighs tolerate high heat and longer cooking better, while breasts need extra care.
How do I keep the chicken moist and not dry?+
Brine boneless breasts (wet brine 30 minutes to 2 hours or a quick dry brine overnight) or use dark meat like thighs which stay juicy; also rest meat after cooking and use a sear then oven finish for even, gentle cooking. These are the simplest ways home cooks reliably prevent dryness.
What’s the trick for really crisp skin or crunchy wings?+
Dry the skin well, toss it with a light dusting of baking powder and salt, and roast or air fry at high heat on a rack so air circulates; the baking powder trick raises pH and helps skin brown and crisp without frying. Many recipe testers recommend this for reliably crisp results.
Should I use lemon zest or lemon juice, and when?+
Focus on fresh lemon zest for bright aroma during cooking and add a small squeeze of lemon juice at the end to lift the flavour; overcooking lots of lemon juice can become one dimensional or bitter, so zest plus a finish squeeze is the best approach.
Do I need to make my own lemon pepper seasoning or is store bought fine?+
Store mixes work in a pinch, but many cooks prefer a quick homemade rub of finely grated lemon zest, cracked black pepper and salt because it tastes fresher and lets you control salt and additives. Fresh cracked pepper also stays brighter than pre-ground pepper.
Can I make Lemon Pepper Chicken in an air fryer or oven?+
Absolutely, the oven and air fryer both work well. Air fry for faster crisping in small batches and roast in the oven on a rack for larger pieces. In both methods don’t overcrowd the pan, dry the skin first, and check internal temperature (74°C / 165°F for breasts, 77°C / 170°F for thighs) so you don’t overcook.
How long should I marinate Lemon Pepper Chicken?+
For boneless pieces marinate for about 30 minutes to 2 hours; for bone in cuts you can go up to around 12 hours. Longer acidic marinades can start to break down the meat and make it mushy, so stick to these windows and always marinate in the fridge; if you are short on time a quick dry rub or a 30 minute wet marinade still adds plenty of flavour.
