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Lemon Chicken with Crispy Crust

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Marinate overnight - fry to brown - then bake

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Ingredients

  • 2 chickens, 2 1/2 lbs each - cut into quarters
  • 2 c. fresh lemon juice
  • 2 c. flour
  • 2 tsp salt
  • 2 tsp paprika
  • 1 tsp black pepper
  • 1/2 c. corn oil
  • 2 tbsp grated lemon zest
  • 1/4 c brown sugar
  • 1/4 c. Chicken Stock
  • 1 tsp lemon extract
  • 2 lemons sliced paper thin

Details

Servings 6

Preparation

Step 1

combine chicken pcs & lemon juice - Marinate overnight in frig
Drain chicken thoroughly & pat dry. Fill a plastic bag w/flour, s&P, paprika & shake well to mix - Put 2 pcs of chicken in bag at a time & shake
Preheat oven to 350
Heat corn oil in pan or cast iron Dutch oven - Fry chicken pcs until brown - 10 min

Arrange chicken in single layer - Sprinkle evenly with lemon zest & brown sugar
Mix chicken stock & lemon extract together & pour around chicken pcs
Set a thin lemon slice on top of each pc of chicken
Bake chicken for 35 - 40 min or until tender

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