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Oven Fried Lemon Chicken Recipe
|Frying chicken parts||2 Pound (Breasts And Legs)|
|Flour||1⁄3 Cup (5.33 tbs) (1 Kilogram / 75 Milliliter)|
|Seasoning salt||1 Teaspoon (5 Milliliter)|
|Thyme||1⁄2 Teaspoon (2 Milliliter)|
|Milk||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|Fine dry bread crumbs/Crushed crisp cereal||1 Cup (16 tbs) (250 Milliliter)|
|Shortening/Oil||1⁄2 Cup (8 tbs) (125 Milliliter)|
|Lemon juice||30 Milliliter (2 Tablespoon)|
|Sugar||1 Teaspoon (5 Milliliter)|
|Melted margarine||1⁄3 Cup (5.33 tbs) (75 Milliliter)|
Serving size: Complete recipe
Calories 2948 Calories from Fat 1732
% Daily Value*
Total Fat 195 g300.4%
Saturated Fat 46.4 g232%
Trans Fat 13.5 g
Cholesterol 646.2 mg
Sodium 3054.6 mg127.3%
Total Carbohydrates 82 g27.4%
Dietary Fiber 3.8 g15.4%
Sugars 14.9 g
Protein 209 g418.6%
Vitamin A 66% Vitamin C 64.6%
Calcium 36.1% Iron 72.2%
*Based on a 2000 Calorie diet
Dip in milk, then in crumbs.
In a deep skillet, heat shortening until hot but not smoking.
Fry chicken on both sides until lightly browned.
Arrange skin side down, in a shallow bake pan.
Drizzle with a mixture of lemon juice, sugar and margarine.
Cover and bake at 350F (180C) for 30 minutes.
Uncover, turn chicken over and bake 15 to 20 minutes longer until tender.
Garnish with peach slices.