I slightly adapted this recipe from the
Silver Palate Cook Times Cookbook, by Julee Rosso
and Sheila Lukins and the Wickwood Inn in Saugatuck, MI. This is a very addictive chicken with it's fresh lemon zing!
As this chicken is also great cold, it is wonderful for taking to your picnic.
Lemon Chicken Recipe
Yields: 6 to 8 servings
Prep time: 20 min
Cook time: 1 hr
2 chickens (2 to 2½ pounds each), cut into quarters*
2 cups fresh-squeezed
lemon juice (about 10 lemons)
2 cups all-purpose
2 teaspoons coarse
salt or sea salt
2 teaspoons Hungarian sweet paprika
1 teaspoon freshly-ground black pepper
1 cup vegetable or corn oil
1/4 cup firmly-packed brown sugar
1/4 cup chicken stock
lemons, sliced paper thin
* I have also substitute boneless chicken breasts
in this recipe. Adjust cooking time to approximately 20 minutes See photo above.
NOTE: The U.S. Department
of Agriculture, as well as food agencies in the United Kingdom and elsewhere,
advises against washing poultry. Rinsing chicken will not remove or kill much
bacteria, and the splashing of water around the sink can spread the bacteria
found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively
destroys the most common culprits behind food-borne illness.
In a bowl or re-sealable plastic bag, combine chicken pieces and lemon juice. Cover and marinate in the refrigerator overnight, turning occasionally.
Preheat oven to 350 degrees F.
Drain chicken thoroughly and pat dry. Fill a plastic bag with flour, salt, paprika, and pepper; shake well to mix. Put
two (2) pieces of chicken into the bag at a time and shake, coating completely.
Heat vegetable or corn oil in large frying pan or
cast-iron frying pan until hot and fry chicken pieces, a few at a time, until well browned and
crisp. NOTE: This will take about 10 minutes per batch.
Arrange browned chicken in a single layer in a large shallow baking pan. Sprinkle evenly with brown sugar. Pour chicken stock around chicken pieces. Set a
thin lemon slice on top of each piece of chicken. Bake chicken, uncovered, approximately 40 to 50 minutes or until a
meat thermometer registers an
internal temperature of 165 degrees F. (juices will run clear when cut with the tip of a knife).
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Remove from oven and transfer to a serving platter. May be served warm or cold.
Makes 6 to 8 servings.