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Lemon Fried Chicken

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  Chickens 5 Pound, cut up (2 Chickens, 2 1/2 Pound Each)
  Fresh lemon juice 1⁄4 Cup (4 tbs)
  Cooking oil 1 Tablespoon
  Garlic salt 1⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Crumbled dried thyme 1⁄4 Teaspoon
  Crumbled dried marjoram 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  All purpose flour 2⁄3 Cup (10.67 tbs)
  Grated lemon rind 1 Teaspoon
  Paprika 1 Teaspoon

Wash chicken and pat dry.
Place chickens in shallow dish.
Mix lemon juice with 1/4 cup oil, garlic salt, salt, thyme, marjoram, and pepper.
Pour mixture over chicken and marinate in refrigerator for 1 to 2 hours.
Remove from marinade and drain.
Roll chicken in flour mixed with lemon rind and paprika.
Heat 1/2 cup oil in large skillet and brown chicken on all sides.
Place browned pieces in a baking dish in a single layer.
Bake, uncovered, in preheated moderate oven (350°F.) for 45 to 50 minutes, or until chicken is tender.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5353 Calories from Fat 3228

% Daily Value*

Total Fat 358 g551.2%

Saturated Fat 100.1 g500.7%

Trans Fat 0 g

Cholesterol 1700.9 mg567%

Sodium 2961.8 mg123.4%

Total Carbohydrates 74 g24.7%

Dietary Fiber 5.9 g23.6%

Sugars 2.5 g

Protein 432 g863.7%

Vitamin A 119.5% Vitamin C 126%

Calcium 33.1% Iron 156.1%

*Based on a 2000 Calorie diet

Lemon Fried Chicken Recipe