Lemon-breaded fried chicken
6 servings
Ingredients
| Quantity | 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]