Crispy lemon-fried chicken
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Broiler-fryer chickens (2 to 3 lbs. | |
| Each), cut up or 16 pieces of chicken | ||
| 3½ | teaspoon | Salt, divided |
| 1 | medium | Lemon, juice of |
| 1 | cup | Flour |
| 1 | teaspoon | Paprika |
| ⅛ | teaspoon | Pepper |
| Cooking oil | ||
| 2 | tablespoons | Water |
Directions
Place chicken pieces in a large bowl; add 3 tsp. salt, lemon juice and enough water to cover chicken. Soak in refrigerator overnight. Drain thoroughly. In a paper bag, combine flour, paprika, pepper and remaining salt. Toss chicken pieces in flour; shake off excess. Heat about ½" of oil in a large skillet. When hot, carefully add chicken and brown lightly on all sides, about 20 minutes. Reduce heat. Add water; cover and cook until tender, about 20 minutes.
Uncover and cook until chicken is crisp, about 10 minutes.
From: "Reminisce Extra" Magazine Posted by: Debbie Carlson - Cooking Echo