Lemon Butter Sauce
8 tbsp unsalted butter
Zest of 1 medium Kings River Lemon (about 1 teaspoon)
2 tbsp freshly squeezed Kings River Lemon juice
1 tsp pepper
1 tsp salt
1 tbsp chopped fresh parsley, plus more for garnish
Pat the chicken thighs dry with paper towels.
In a small bowl, combine the flour, lemon pepper seasoning, garlic powder, and salt. Drizzle the chicken with olive oil, then evenly coat both sides with the seasoning mixture, pressing gently to adhere.
Prepare the chicken using your preferred method. For the air fryer, cook at 400°F for 10 to 12 minutes, flipping halfway through, until golden and the internal temperature reaches 165°F. For the stovetop, cook in a lightly oiled skillet over medium heat for 5 to 6 minutes per side until golden brown and cooked through. Transfer the chicken to a serving plate and let rest.
To make the Lemon Butter Sauce, melt the butter in a small saucepan over low heat. Stir in the lemon zest, lemon juice, pepper, salt, and parsley. Taste and adjust seasoning as desired. Spoon the warm lemon butter sauce over the chicken and garnish with additional parsley and fresh lemon slices.
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