Southern Lemon Chicken Recipe
Ingredients
| Chickens | 2 Pound | |
| Lemon juice | 2 Cup (16 tbs) | |
| Flour | 2 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Paprika | 2 Teaspoon | |
| Ground black pepper | 1 Teaspoon | |
| Corn oil | 1/2 Cup (16 tbs) | |
| Lemon zest | 2 Tablespoon, grated | |
| Brown sugar | 1/4 Cup (16 tbs) | |
| Chicken stock | 1/4 Cup (16 tbs) | |
| Lemon extract | 1 Teaspoon | |
| 2 lemons, sliced paper-thin | ||
Directions
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.
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.
Chef
