Lemon Fried Chicken
|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|
|Crumbled dried thyme||1⁄4 Teaspoon|
|Crumbled dried marjoram||1⁄4 Teaspoon|
|All purpose flour||2⁄3 Cup (10.67 tbs)|
|Grated lemon rind||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.