Southern Lemon Chicken Recipe


Health IndexAverageCuisine
Interest Group


 Chickens4 Pound, cut into quarters (About 2)
 Fresh lemon juice2 Cup (32 tbs)
 Flour2 Cup (32 tbs)
 Salt2 Teaspoon
 Paprika2 Teaspoon
 Freshly ground black pepper1 Teaspoon
 Corn oil1⁄2 Cup (8 tbs)
 Grated lemon zest2 Tablespoon
 Brown sugar1⁄4 Cup (4 tbs)
 Chicken stock1⁄4 Cup (4 tbs)
 Lemon extract1 Teaspoon
 Lemons2 , sliced paper thin

Nutrition Facts

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


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.