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Lemon Fried Chicken

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Ingredients
  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
Directions

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: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken

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