Ingredients
2 chickens, cut into quarters
2 cups fresh lemon juice
2 cups flour
2 teaspoons salt
2 teaspoons paprika
1 teaspoon black pepper
1/2 cup corn oil
2 tablespoons grated lemon zest
1/4 cup brown sugar
1/4 cup chicken stock
1 teaspoon lemon extract
2 lemons, sliced paper thin
Preparation
Combine chicken pieces and lemon juice in a bowl just large enough to hold them comfortably. Cover and marinate in refrigerator overnight, turning occasionally.
Drain chicken thoroughly and pat dry. Fill a plastic bag with flour, salt, paprika and black pepper, and shake well to mix. Put 2 pieces of chicken into the bag at a time and shake, coating completely.
Preheat oven to 350 degrees. Heat corn oil in a frying pan or cast-iron Dutch oven until hot, then fry chicken pieces, a few at a time, until well browned, about 10 minutes per batch.
Arrange browned chicken in a single layer in a large, shallow baking pan. Sprinkle evenly with lemon zest and brown sugar. Mix chicken stock and lemon extract together and pour around chicken. Set a thin lemon slice on top of each piece of chicken.
Bake chicken 35 to 40 minutes, or until tender.
