Crispy Lemon-Fried Chicken |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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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. Ingredients:
2 broiler/fryer chickens (2 to 3 pounds each), cut up or 16 pieces of chicken |
3-1/2 teaspoons salt, divided |
2 to 3 tablespoons lemon juice |
1 cup king arthur unbleached all-purpose flour |
1 teaspoon paprika |
1/8 teaspoon pepper |
oil for deep-fat frying |
2 tablespoons hot water |
Directions:
1. Place chicken pieces in a large bowl; add 3 teaspoons salt, lemon juice and enough water to cover chicken. Cover and refrigerate overnight.
2. Drain thoroughly. In a resealable plastic bag, combine the flour, paprika, pepper and remaining salt. Add chicken pieces; seal bag and toss to coat.
3. In a large skillet, heat 1/2 in. of oil to 375°. Add chicken; brown on all sides, about 20 minutes. Reduce heat. Carefully add water; cover and cook for 20 minutes or until juices run clear. Uncover; cook 10 minutes longer or until chicken is crisp. Yield: 6-8 servings.
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