Reader Darlene requested it, so here is the complete recipe:
Lemon Chicken a la The Silver Palate Cookbook
2 chickens, approx. 2-1/2 pounds each, cut into quarters (as you saw from my photos, I just used thighs)
2 cups fresh lemon juice
2 cups flour
2 tsp. salt (I used 1 tsp sea salt and 1 tsp seasoned salt)
2 tsp paprika (I used some ground chili peqin for a little zip. I also added some garlic and onion powder)
1 tsp freshly ground black pepper
½ cup corn oil
2 Tbl grated lemon zest
1/4 cup brown sugar
1/4 cup chicken stock
1 tsp lemon extract
1 or 2 lemons sliced paper thin
Combine the chicken pieces and lemon juice in a bowl just large enough to hold them comfortably. Cover and marinate in the refrigerator overnight, turning occasionally.
Drain chicken thoroughly and pat dry. Fill a plastic bag with the flour and spices and shake to mix. Place chicken in the bag, 2 pieces at a time and shake to coat completely.
Preheat the oven to 350.
Heat the corn oil in a skillet until hot and fry the chicken pieces, a few at a time, until well browned and crisp. This will take about 10 minutes per batch (5 mins on each side only turning over once works well).
Arrange the browned chicken in a single layer in a large, shallow baking pan. Sprinkle evenly with the lemon zest and brown sugar (I mixed them together first). Mix the chicken stock and lemon extract together and pour around the chicken pieces. Set a thin slice of lemon on top of each piece of chicken.
Bake chicken until tender, anywhere from 45 minutes to an hour.
This is also great the next day cold if there’s any left. It’s also a great picnic dish–just remember to bring moist towelettes!