Oven Fried Lemon Chicken
|Frying chicken parts||2 Pound (Breasts And Legs)|
|Flour||1⁄3 Cup (5.33 tbs) (1 Kilogram / 75 Milliliter)|
|Seasoning salt||1 Teaspoon (5 Milliliter)|
|Thyme||1⁄2 Teaspoon (2 Milliliter)|
|Milk||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|Fine dry bread crumbs/Crushed crisp cereal||1 Cup (16 tbs) (250 Milliliter)|
|Shortening/Oil||1⁄2 Cup (8 tbs) (125 Milliliter)|
|Lemon juice||30 Milliliter (2 Tablespoon)|
|Sugar||1 Teaspoon (5 Milliliter)|
|Melted margarine||1⁄3 Cup (5.33 tbs) (75 Milliliter)|
Dust chicken pieces with a mixture of the flour, salt and thyme.
Dip in milk, then in crumbs.
In a deep skillet, heat shortening until hot but not smoking.
Fry chicken on both sides until lightly browned.
Arrange skin side down, in a shallow bake pan.
Drizzle with a mixture of lemon juice, sugar and margarine.
Cover and bake at 350F (180C) for 30 minutes.
Uncover, turn chicken over and bake 15 to 20 minutes longer until tender.
Garnish with peach slices.