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Southern Lemon Chicken Recipe
|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|
Serving size: Complete recipe
Calories 6258 Calories from Fat 3529
% Daily Value*
Total Fat 394 g605.9%
Saturated Fat 88.6 g443%
Trans Fat 0.4 g
Cholesterol 1362.5 mg
Sodium 5267.6 mg219.5%
Total Carbohydrates 315 g104.9%
Dietary Fiber 22.4 g89.6%
Sugars 67.6 g
Protein 371 g741.4%
Vitamin A 159.6% Vitamin C 649.6%
Calcium 42.6% Iron 184.8%
*Based on a 2000 Calorie diet
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.