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Volume III
August 9, 2013

Weekly Home / Recipe Center

Crispy Lemon-Fried Chicken

Servings 6

This is my husband's favorite chicken dish. He loves it done very crispy and well browned. The steps of soaking the chicken pieces in salted lemony water and re-crisping are the secrets to this recipe.
Shirley Helfenbein, Lapeer, Michigan

Calories per serving: 217

2 broiler-fryer chicken (2 to 3 pounds each), cut up or 16 pieces of chicken
3-1/2 teaspoons salt, divided
Juice of 1 medium lemon
1 cup all-purpose flour
1 teaspoon paprika
1/8 teaspoon pepper
cooking oil
2 tablespoons water

Place chicken in a large bowl add 3 teaspoons of salt, lemon juice and enough water to cover chicken. Soak in refrigerator overnight. Drain thoroughly. In a paper bag, combine flour, paprika, pepper and remaining salt. Toss chicken pieces in flour mixture shake off excess. Heat about 1/2 in. of oil in a large skillet. When hot, carefully add chicken and brown lightly on all sides, about 20 minutes. Reduce heat. Add water cover and cook until tender, about 20 minutes. Uncover and cook until chicken is crisp, about 10 minutes.

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