Lemon Fried Chicken Recipe
Ingredients
| Fryer chicken | 1 | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| Corn oil | 1/2 Cup (16 tbs) | |
| Garlic salt | 1/4 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| Ground thyme | 1/4 Teaspoon | |
| Marjoram | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| 1/2 tsp. grated lemon rind | ||
| Flour | 1/2 Cup (16 tbs) | |
| Paprika | 1/2 Teaspoon | |
Directions
GETTING READY
1.Slice the chicken in pieces big enough to serve and put them in a large shallow pan.
2.In a bowl, put lemon juice, 1/4 cup corn oil, garlic salt, salt, thyme, marjoram, pepper and lemon; stir and put it over the chicken.
3.Allow the chicken to refrigerate for minimum of 3 hours.
4.Keep reversing the chicken during this while.
MAKING
5.Once done, put the chicken on absorbent paper.
6.In a bowl, mix flour with paprika and roll the chicken pieces over it and remove the excess by shaking.
7.In a skillet, heat rest of the corn oil on medium heat and put chicken pieces in it for frying.
8.Fry for 15 minutes by reersing the chicken.
9.Once done, put the lid on and cook the chicken for 20 more minutes.
10.Open the skillet and cook for a while till the chicken is ready to eat.
SERVING
11.Serve hot with dips.
1.Slice the chicken in pieces big enough to serve and put them in a large shallow pan.
2.In a bowl, put lemon juice, 1/4 cup corn oil, garlic salt, salt, thyme, marjoram, pepper and lemon; stir and put it over the chicken.
3.Allow the chicken to refrigerate for minimum of 3 hours.
4.Keep reversing the chicken during this while.
MAKING
5.Once done, put the chicken on absorbent paper.
6.In a bowl, mix flour with paprika and roll the chicken pieces over it and remove the excess by shaking.
7.In a skillet, heat rest of the corn oil on medium heat and put chicken pieces in it for frying.
8.Fry for 15 minutes by reersing the chicken.
9.Once done, put the lid on and cook the chicken for 20 more minutes.
10.Open the skillet and cook for a while till the chicken is ready to eat.
SERVING
11.Serve hot with dips.
Chef
