Lemon Chicken II


This recipe is adapted from The Silver Palate, the book that helped broaden the culinary possibilities for many of us.

2 chickens, cut into 1/8th’s
2 cups fresh lemon juice
2 cups flour
2 teaspoons paprika
1 teaspoon pepper
½ cup oil
¼ cup brown sugar
¼ cup chicken stock
1 teaspoon lemon extract
2 lemons, sliced paper-thin

Combine chicken pieces and lemon juice in a large freezer Ziploc bag. Marinate in refrigerator overnight. Drain chicken thoroughly and pat dry. Fill another plastic bag with the flour, paprika and pepper and shake to mix. Add the chicken pieces, 1 chicken at a time and shake to coat completely.

Preheat oven to 350 degrees. Heat oil in a frying pan until hot and fry chicken pieces, a few at a time, until well browned and crisp (about 10 minutes/batch). Arrange browned chicken in a single layer in a large shallow baking pan. Sprinkle evenly with brown sugar. Mix chicken stock and lemon extract together and pour around chicken pieces. Set a lemon slice on top of each piece of chicken. Bake chicken for 1 hour.

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