Grandma'S Lemon Chicken
|Frying chicken pieces||8 (Breast, Legs, Thighs)|
|Flour||1⁄3 Cup (5.33 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Shortening/Salad oil||4 Tablespoon|
|Brown sugar||2 Tablespoon|
|Lemon||1 , thinly sliced|
|Chicken broth||1 Cup (16 tbs)|
Wash chicken and drain on paper towels.
Grate the peel from the lemon and set aside; cut lemon in half and squeeze the juice over the pieces of chicken, rubbing each piece with the juice.
Shake in a paper bag with the flour, salt, and paprika.
Brown chicken slowly in the salad oil.
Arrange in casserole or baking pan.
Sprinkle grated lemon peel over the chicken, add the brown sugar, and then cover with the thinly sliced lemon.
Pour in the broth and place the mint over the top.
Cover and bake in a moderately hot oven (375°) until chicken is tender (40 to 45 minutes).
Remove mint before serving.