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Serving Size: 4

Terrific hot or cold, this chicken is especially delicious on a picnic. I love the crisp golden crust and the zing from the fresh lemon.

1 (3 to 31/2 pound) chicken
½ cup vegetable oil
1 cup fresh lemon juice
1 tablespoon lemon zest
1 cup all-purpose flour
2 tablespoons brown sugar
1 teaspoon salt
¼ cup chicken broth
½ teaspoon pepper
2 lemons, sliced paper-thin

1. Combine the chicken pieces and lemon juice in a nonreactive mixing bowl just large enough to hold the pieces comfortably. Cover the bowl and allow the chicken to marinate in the refrigerator overnight, turning occasionally.
   
   
2. Drain the chicken and pat dry. Discard the lemon juice.
   Fill a large resealable plastic bag with the flour, salt, and pepper. Shake the bag well to mix. Place one piece of chicken at a time in the bag, seal, and shake to coat. Shake off excess coating from the chicken and repeat with the remaining chicken pieces.
   
   
3. Preheat the oven to 350 degrees F.
   Heat the oil in a large frying pan or cast-iron skillet until hot. Fry the chicken pieces in batches, until brown and crisp on all sides.
   
   
4. Arrange the browned chicken pieces in a single layer in a large baking dish. Sprinkle the chicken pieces with the brown sugar and lemon zest. In a small mixing bowl, combine the chicken broth and lemon extract. Pour around the chicken pieces and place a slice of lemon on top of each piece of chicken.
   
   
5. Bake, uncovered, for 25 to 30 minutes.

Create pungent, flavorful chicken without all the fat by reducing the oil you fry in to 1 tablespoon per batch of frying and supplementing with non-stick cooking spray. Be sure to brown the chicken over medium heat to reduce the risk of burning. Use skinless chicken breasts or skinless chicken pieces to cut the fat even more.



Standard Recipe:
Calories 1,115 Fat 54g Protein 114g Carbohydrates 15g Chol 332mg


Reduced Fat:
Calories 841 Fat 24g Protein 114g Carbohydrates 15g Chol 297mg