Preparation info

  • 6

    or more portions
    • Difficulty


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.


  • 2 chickens ( pounds each), cut into quarters
  • 2 cups fresh lemon juice
  • 2 cups unbleached all-purpose flour
  • 2 teaspoons salt
  • 2 teaspoons paprika
  • 1 teaspoon freshly ground black pepper
  • ½ cup corn oil
  • 2 tablespoons grated lemon zest
  • ¼ cup brown sugar
  • ¼ cup Chicken Stock
  • 1 teaspoon lemon extract
  • 2 lemons, sliced paper-thin


    1. 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.
    2. 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, coating completely. Shake off any excess flour.
    3. Preheat the oven to 350°F.
    4. Heat the corn oil in a frying pan or cast-iron Dutch oven over medium heat until hot. Fry the chicken pieces, a few at a time, until well browned and crisp. This will take about 10 minutes per batch.
    5. Arrange the browned chicken in a single layer in a large shallow baking pan. Sprinkle evenly with the lemon zest and brown sugar. Mix the chicken stock and lemon extract together and pour around the chicken pieces. Set a thin lemon slice on top of each piece of chicken.
    6. Bake the chicken until tender, 50 minutes.