Lemon Chicken

This chicken has a crisp golden crust and the zing of fresh lemon. It's good hot and terrific cold, especially on a picnic.

Instructions

1. 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.
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°F.
4. Heat corn oil in a frying pan or cast-iron Dutch oven until hot and fry chicken pieces, a few at a time, until well browned and crisp. This will take about 10 minutes per batch.
5. 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.
6. Bake chicken for 35 to 40 minutes, or until tender.

6 or more portions