Lemon Chicken Silver Palate

Ingredients

Ingredients

🍋1 whole chicken, cut into 8 pieces*

🍋1 cup fresh squeezed lemon juice, about 7-8 lemons*

🍋1 cup all-purpose flour, plus more if needed

🍋1 heaping teaspoon paprika

🍋salt and pepper as desired

🍋1/4 cup corn or canola oil

🍋1 heaping tablespoon lemon zest

🍋1 heaping tablespoon brown sugar

🍋1/4 cup chicken stock

🍋Splash of white wine (optional)

🍋1 teaspoon lemon extract (optional)

🍋1 lemon thinly sliced for garnish

Directions

Instructions:

Combine the chicken pieces and lemon juice in a bowl just large enough to hold them comfortably. Cover and marinade in the refrigerator overnight or early the morning of cooking, turning every few hours.

Preheat oven to 350 degrees.

Rinse and dry the chicken pieces. Sprinkle lightly with salt and pepper. Set aside.

In a brown bag add the flour, paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Shake to combine. Add the chicken pieces, 2-3 at a time, and shake to evenly coat in flour. Shake off excess flour and transfer to a plate.

Add enough oil to coat the bottom of a large skillet by 1". Heat over medium-high heat. Pan-fry the chicken, 2-3 pieces at a time, until well browned and crisped. This takes about 10 minutes per batch. Arrange the browned chicken pieces in a single layer in a large shallow baking dish.

Combine the brown sugar, lemon zest, and a 1/4 teaspoon black pepper. Evenly sprinkle the mix over the chicken pieces.

Mix the stock and lemon extract (if using) and pour around the chicken pieces. If using wine, add a splash or two. Set a thin lemon slice on top of each piece of chicken.

Bake until fully cooked, about 50 minutes.

Notes

One of my all time favorite chicken recipes. I've made it for as many as 25 people. It takes a bit longer to cook but it's a keeper.