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This is a great recipe for picnics also!
2 chickens (2-1/2 pounds each) cut into quarters
2 cups fresh lemon juice
2 cups flour
2 teaspoons salt
2 teaspoons paprika
1 teaspoon freshly ground black pepper
1/2 cup corn oil
2 tablespoons grated lemon zest
1/4 cup brown sugar or more (it makes a lovely crust on chicken)
1/4 cup chicken stock
2 teaspoons lemon extract
2 lemons, sliced paper thin
Combine chicken pieces and lemon juice in a bowl just large enough to hold them comfortably. Cover and marinate in the refrigerator overnight, turning occasionally. (I use a large zip-loc bag).
Drain the chicken thoroughly and pat dry. Fill a plastic bag with 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.
Preheat oven to 350 degrees.
Heat corn oil in a frying pan or cast iron Dutch oven and fry chicken pieces, a few at a time, until well browned and crisp. This will take about 10 minutes per batch.
Arrange browned chicken in a single layer in a large shallow baking pan. Sprinkle evenly with lemon zest and brown sugar.
Mix chicken stock and lemon extract together and pour around chicken pieces. Set a thin lemon slice on top of each piece of chicken.
Bake the chicken for 35 to 40 minutes, or until tender and juices run clear.