Southern Lemon Chicken
|Chickens||4 Pound, cut into quarters (About 2)|
|Fresh lemon juice||2 Cup (32 tbs)|
|Flour||2 Cup (32 tbs)|
|Freshly ground black pepper||1 Teaspoon|
|Corn oil||1⁄2 Cup (8 tbs)|
|Grated lemon zest||2 Tablespoon|
|Brown sugar||1⁄4 Cup (4 tbs)|
|Chicken stock||1⁄4 Cup (4 tbs)|
|Lemon extract||1 Teaspoon|
|Lemons||2 , sliced paper thin|
Combine chicken pieces and lemon juice in a bowl just large enough to hold them comfortably.
Cover and marinate in the refrigerator overnight, turning occasionally.
Drain chicken thoroughly and pat dry.
Fill a plastic bag with flour, salt, paprika and black pepper, and shake well to mix.
Put 2 pieces of chicken into the bag at a time and shake, coating completely.
Preheat oven to 350Â°F.
Heat corn oil in a frying pan or castiron dutch oven until hot and fry chicken pieces, a few at a time, until well browned and crisp.
This will take about 10 minutes per batch.
Arrange browned chicken in a single layer in a large shallow baking pan.
Sprinkle evenly with lemon zest and brown sugar.
Mix chicken stock and lemon extract together and pour around chicken pieces.
Set a thin lemon slice on top of each piece of chicken.
Bake chicken for 35 to 40 minutes, or until tender.