Lemon Chicken

Name: Lemon Chicken
Yield: 6 or more portions
Ingredients: 2 lemons, sliced paper-thin; 2 chickens (2½ pounds each), cut into quarters; 2 teaspoons paprika; 2 teaspoons salt; 2 cups unbleached all-purpose flour; 2 cups fresh lemon juice; ¼ cup brown sugar; ½ cup corn oil; 1 teaspoon freshly ground black pepper; 2 tablespoons grated lemon zest; ¼ cup Chicken Stock; 1 teaspoon lemon extract

Preparation info

6
or more portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

This chicken has a crisp golden crust and the zing of fresh lemon. It’s great hot, and also terrific cold, making it perfect picnic fare.

Ingredients

2 chickens (2½ pounds each), cut into quarters
2 cups fresh lemon juice

Method

Combine the chicken pieces and lemon juice in a bowl just large enough to hold them comfortably. Cover and marinate in the refrigerator overnight, turning occasionally.
Drain the chicken thoroughly and pat dry. Fill a plastic bag with the flour, salt, paprika, and black pepper, and shake well to mix. Put 2 pieces of chicken into the bag at a time and shake, coa

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Chicken Every Way

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