Oven Crisped Citrus Chicken Recipe
Ingredients
| Orange peel | 1 Teaspoon, grated | |
| Orange juice | 1/4 Cup (16 tbs) | |
| Lime juice | 2 Tablespoon | |
| Fryer chicken | 3 pound | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Chili powder | 1/2 Teaspoon | |
| Butter/Margarine | 1/4 Cup (16 tbs), melted |
Directions
Combine orange juice and lime juice in a 13x9x2-inch baking dish; add chicken pieces, turning to coat on all sides.
Cover and refrigerate about 2 hours, occasionally tilting dish and spooning juice mixture over chicken.
Drain, reserving juices.
In paper or plastic bag combine flour, salt, chili powder, and orange peel.
Brush chicken pieces with melted butter, then shake, a few at a time, in flour mixture to coat evenly.
Return chicken to baking dish; spoon reserved juices over.
Bake at 375° till tender, 50 to 60 minutes.
Do not turn.
Cover and refrigerate about 2 hours, occasionally tilting dish and spooning juice mixture over chicken.
Drain, reserving juices.
In paper or plastic bag combine flour, salt, chili powder, and orange peel.
Brush chicken pieces with melted butter, then shake, a few at a time, in flour mixture to coat evenly.
Return chicken to baking dish; spoon reserved juices over.
Bake at 375° till tender, 50 to 60 minutes.
Do not turn.
Chef
