Lemon chicken i
4 servings
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Chicken pieces |
| ¾ | cup | Lemon juice |
| Flour for dredging | ||
| ½ | teaspoon | Salt |
| Pepper | ||
| ¼ | cup | Vegetable oil |
| 1 | teaspoon | Lemon juice |
| 1 | Lemon; sliced thin | |
| 3 | teaspoons | Brown sugar |
| ½ | cup | Chicken stock |
Combine chicken and lemon juice. Marinate at least 6 hours or overnight, turning occasionally. Remove chicken, discard marinade, reserving 1 Tbsp. Combine flour, salt and pepper; dredge in flour (this step may be skipped). Heat oil in large skillet over medium-high heat, fry in several batches. Transfer to casserole large enough to hold chicken in single layer. Combine peel and brown sugar in bowl, sprinkle over chicken. Combine stock and 1 Tbsp reserved marinate, pour around chicken. Bake at 350F 35-40 minutes. Serve 4 (generous portions) or 6. Good served hot, even better served cold.
Great for picnics.