Lemon Fried Chicken

Name: Lemon Fried Chicken
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 6 serving(s)
Ingredients: 1/4 cup fresh lemon juice (2 to 3 lemons, depending on size); 1/4 cup extra virgin olive oil; 1 1/2 teaspoons salt; 1 (3 1/2 lb) roasting chickens, cut into 8 pieces; 1 teaspoon fresh ground black pepper; 2 cups olive oil (approximately 2 cups); 1 cup all-purpose flour (for dredging, approximately 1 cup); lemon wedge, for garnish; 6 sprigs fresh Italian parsley, for garnish

Submitted by Raquel Grinnell

"A Giada de Laurentis recipe. Sooooo tasty! Allow 2 hours for the chicken to marinate in the lemon mixture."

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Ready In:: 2hrs 50mins
Ingredients:: 9
Serves:: 6

ingredients

¹⁄₄ cup fresh lemon juice (2 to 3 lemons, depending on size)
¹⁄₄ cup extra virgin olive oil
1 ¹⁄₂ teaspoons salt
1 (3 1/2 lb) roasting chickens, cut into 8 pieces
1 teaspoon fresh ground black pepper
2 cups olive oil (approximately 2 cups)
1 cup all-purpose flour (for dredging, approximately 1 cup)
lemon wedge, for garnish
6 sprigs fresh Italian parsley, for garnish

directions

In a large casserole dish, whisk the lemon juice, extra-virgin olive oil, and salt to blend. Add the chicken pieces and turn to coat. Cover and refrigerate at least 2 hours and up to 1 day, turning the chicken pieces occasionally.
In a large cast iron frying pan or other heavy frying pan, add enough oil to come 1/3-inch up the sides of the pan. Heat the oil over medium heat.
Meanwhile, drain the marinade from the chicken. Pat the chicken dry with paper towels. Sprinkle with pepper.
Working in 2 batches, dredge the chicken in the flour to coat completely. Shake off the excess flour and then carefully add the chicken to the hot oil. Fry until the chicken is golden brown and just cooked through, turning occasionally, about 25 minutes. Using tongs, transfer the chicken to a paper towel-lined plate to drain the excess oil.
Arrange the fried chicken on a warm platter and serve with the lemon wedges and parsley.

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RECIPE SUBMITTED BY

Raquel Grinnell

Crownsville, Maryland

I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p> 8726943"

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