Cook The Book: Lemon Chicken

• 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 350u0b0F.
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.

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

Taken from www.seriouseats.com/recipes/2007/05/cook-the-book-lemon-chicken.html (may not work)