Cook The Book: Lemon Chicken Recipe

Name: Cook The Book: Lemon Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 chickens (2 1/2 pounds each), cut into quarters; 2 cups fresh lemon juice; 2 cups unbleached all-purpose flour; 2 teaspoons salt; 2 tablespoons paprika; 1 teaspoon freshly ground black pepper; 1/2 cup corn oil; 2 tablespoons grated lemon zest; 1/4 cup brown sugar; 1/4 cup low-sodium chicken stock; 2 lemons sliced paper-thin

Servings: persons

2 chickens (2 1/2 pounds each), cut into quarters
2 cups fresh lemon juice
2 cups unbleached all-purpose flour
2 teaspoons salt
2 tablespoons paprika
1 teaspoon freshly ground black pepper
1/2 cup corn oil
2 tablespoons grated lemon zest
1/4 cup brown sugar
1/4 cup low-sodium chicken stock
2 lemons sliced paper-thin

1
Combine the chicken pieces and lemon juice in a bowl just lare enough to hold them comfortably. Cover and marinate in the refrigerator overnight, turning occasionally.
2
Drain the chicken thoroughly; pat dry. Fill a plastic bag with the flour, salt, paprika, and black pepper; shake well to mix. Put 2 pieces of chicken into the bag at a time; shake, coating completely. Shake off any excess flour.
3
Preheat oven to 350u00b0F.
4
Heat the corn oil in a frying pan or cast-iron Dutch oven over medium heat until hot. Fry chicken pieces, a few at a time, until well browned and crisp, about 10 minutes per batch.
5
Arrange browned chicken in a single layer in a large shallow baking pan. Sprinkle evenly with the lemon zest and brown sugar. Pour chicken stock around chicken pieces. Set a thin lemon slice on top of each piece of chicken.
6
Bake chicken until tender, 50 minutes.

477

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 chickens (2 1/2 pounds each), cut into quarters, 2 cups fresh lemon juice, 2 cups unbleached all-purpose flour, 2 teaspoons salt, and more.

Yes, Cook The Book: Lemon Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cook The Book: Lemon Chicken

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