Giving the chicken a double coat of flour mixture creates a golden crust (without the skin) when pan-fried. We use lemon rind instead of the lemon extract called for in the original.
Carefully pour in the broth so you don't wet the crispy brown coating on the chicken. The broth mixture turns into a glazey sauce that can be served with the chicken.
1 teaspoon grated lemon rind
1 cup fresh lemon juice (about 4 lemons)
2 teaspoons minced peeled fresh ginger
1 1/2 teaspoons minced garlic
2 bone-in chicken breast halves, skinned
2 bone-in chicken thighs, skinned
2 chicken drumsticks, skinned
4.5 ounces all-purpose flour (about 1 cup)
2 teaspoons ground ginger
1 teaspoon paprika
1/2 teaspoon ground red pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup peanut oil
1/4 cup fat-free, less-sodium chicken broth
2 tablespoons brown sugar
1 lemon, thinly sliced
How to Make It
Place rind, juice, and next 5 ingredients (through drumsticks) in a large zip-top plastic bag; seal and shake to coat. Marinate in refrigerator 1 hour, turning bag occasionally.
Sift together flour and next 3 ingredients (through red pepper). Place flour mixture in a large zip-top plastic bag. Remove chicken from marinade bag, reserving marinade. Sprinkle salt and black pepper evenly over chicken. Add chicken, one piece at a time, to flour mixture; seal bag and shake to coat chicken. Remove chicken from bag, shaking off excess flour mixture. Reserve remaining flour mixture. Place chicken on a wire rack; place rack in a jelly-roll pan. Cover and refrigerate 1 1/2 hours. Let stand at room temperature 30 minutes.
Preheat oven to 350°.
Return chicken, one piece at a time, to flour mixture; seal bag and shake to coat chicken. Remove chicken from bag, shaking off excess flour mixture. Discard remaining flour mixture.
Heat oil in a large skillet over medium-high heat. Add chicken to pan; cook 3 minutes or until golden, turning once. Arrange chicken in single layer in a shallow roasting pan. Combine broth and reserved marinade in a small bowl; carefully pour broth mixture into pan. Sprinkle chicken evenly with sugar, and top with lemon slices. Bake at 350° for 45 minutes or until golden and a thermometer registers 165°.
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Quicker version - I used chicken tenders and fried them (saved 45 minutes of baking). I took them from the refrigerater, added the second flour coating and fried them in my electric fryer, covered. I put the lemon wedges and brown sugar over the chicken 5 minutes they were done and covered them again. Then added some flour to the extra marinade and put in a gravy dish to spoon over chicken and the brown rice had made. It was wonderful, really tender and a lot faster !
I've made this recipe three times. It's great for a picnic or backyard summer evening meal. It is time consuming, allow time for marinading 1 hr, chill with the coating 1 1/2 hr, and then recoating and sitting for 30 mins. That's 3 hrs of prep time before you have to saute and then bake for 45 mins. Note - if I use large breasts I add 10 - 15 mins baking time. So, it does take some time and planning. Also, I don't use two pans as indicated in the directions. I prefer to use an oven-safe saute pan and save the hassle. I've also made this with adding the marinade/broth to the pan and baking and skipping it. The difference is texture in the coating, crispy if you skip the marinade/broth and pretty soggy on the bottom if you add it, but tasty. The coating is very similar to skin without being greasy. I love the flavors, the meat is always moist and juicy, and my husband is always excited when I make it!
This recipe is time-consuming (marinate chicken for 90 minutes in the fridge, let come to room temperature for 30 minutes, pan-fry for 10-15 minutes if you don't want to crowd the pan, bake for 45 minutes) so get an early start!
One star off for time consuming-ness, another star off for confusing instructions. I couldn't tell what pan I was supposed to add the chicken stock/marinade to at the end of the recipe before baking. I was baking the chicken in a large jellyroll/sheet pan with a cookie rack in it, so i poured the liquid in that so it would keep some moisture in the oven while the chicken finished baking. I bet a lot of people will be confused by the instructions and put the chicken directly into a pan along with this liquid, which will make their "fried" chicken turn into braised chicken. Yummy, I'm sure, but sad because 1) your chicken is no longer crispy and 2) you spent time and calories frying the chicken in oil first.
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