Lemon-breaded fried chicken
6 servings
Ingredients
| Quantity | Measure | Ingredient |
|---|---|---|
| ¼ | cup | Fresh lemon juice |
| 1 | pounds | Frying chicken, quartered, or 3-lbs. breasts |
| 2 | teaspoons | Salt |
| ½ | cup | All-purpose flour |
| 1 | Egg, lightly beaten | |
| 1½ | cup | Dry fine bread crumbs |
| Vegetable oil | ||
| Lemon wedges |
Directions
Sprinkle lemon juice over chicken and turn until thoroughly moistened. Let stand 1½ hours, turning pieces occasionally. Pat chicken dry with paper towels. Sprinkle with salt; dip in flour and shake off excess. Dip in egg; roll in bread crumbs to coat thoroughly. In a heavy skillet, heat oil (should be ¼-inch deep at all times during frying). Add one-half of chicken pieces and when deep golden brown, turn and complete frying. Test for doneness.Remove to platter and keep warm. Fry remaining chicken. Serve garnished with lemon wedges.
Makes 6 servings.
From: Steve Herrick Source: [Merriam B. Loo's Budget Cookbook]