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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. More great Poultry Recipes and learn how to Brine Poultry for a moister and tastier dish. Lemon Chicken 2 chickens (2 to 2½ pounds each), cut
into quarters* * 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 resealable 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 corn oil in 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 for 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). Remove from oven and transfer to a serving platter. May be
served warm or cold. |
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.