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Southern Lemon Chicken

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  Chickens 4 Pound, cut into quarters (About 2)
  Fresh lemon juice 2 Cup (32 tbs)
  Flour 2 Cup (32 tbs)
  Salt 2 Teaspoon
  Paprika 2 Teaspoon
  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 350°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.

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