Lemon Chicken

• 2 chickens, cut into quarters
• 2 cups fresh lemon juice
• 2 cups flour
• 2 teaspoons salt
• 2 teaspoons paprika
• 1 teaspoon black pepper
• 1/2 cup corn oil
• 2 tablespoons grated lemon zest
• 1/4 cup brown sugar
• 1/4 cup chicken stock
• 1 teaspoon lemon extract
• 2 lemons, sliced paper thin

1. Combine chicken pieces and lemon juice in a bowl just large enough to hold them comfortably. Cover and marinate in refrigerator overnight, turning occasionally.
2. Drain 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.
3. Preheat oven to 350 degrees. Heat corn oil in a frying pan or cast-iron Dutch oven until hot, then fry chicken pieces, a few at a time, until well browned, about 10 minutes per batch.
4. 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. Set a thin lemon slice on top of each piece of chicken.
5. Bake chicken 35 to 40 minutes, or until tender.

chickens, lemon juice, flour, salt, paprika, black pepper, corn oil, lemon zest, brown sugar, chicken stock, lemon, lemons

Taken from www.epicurious.com/recipes/member/views/lemon-chicken-1278722 (may not work)