Lemon Chicken

By Howie

Ingredients

• 2 chickens, 2 1/2 lbs each, cut into quarters
• 2 cups fresh lemon juice
• 2 cups flour
• 2 tsp salt
• 2 tsp paprika
• 1 tsp fresh ground black pepper
• 1/2 cup corn oil
• 2 tb lemon zest, grated
• 1/4 cup brown sugar
• 1/4 cup chicken stock
• 1 tsp lemon extract
• 2 lemons, sliced paper thin

Details

Servings 6

Preparation

Step 1

1) Combine chicken pieces and lemon juice in a bowl just large enough to hold them comfortably. Cover and marinate in the refrigerator overnight, turning occasionally.

2) Drain chicken thoroughly and pat dry. Fill a plastic bag with flour, salt, paprika, black pepper and shake well to mix. Put 2 pieces of chicken into the bag at a time and shake, coating thoroughly.

3) Preheat oven 350oF.

4) Heat corn oil in a frying pan or cast iron dutch oven until hot and fry chicken pieces, a few at a time, until well browned and crisp. This will take about 10 minutes per batch.

5) Arrange browned chicken in a single layer in a large shallow baking pan. Sprinkle evenly with lemon zest and brown sugar. Mix chicken stock and lemon extract together and pour around chicken pieces. Set a thin lemon slice on top of each piece of chicken.

6) Bake chicken for 35-40 minutes, or until tender.