| Delmarva Lemon Fried Chicken
2 chickens, about 2 1/2 pounds each, in pieces
1/4 cup of fresh lemon juice
Cooking oil
1/4 teaspoon of garlic salt
1/2 teaspoon of salt
1/4 teaspoon of crumbled thyme
1/4 teaspoon of crumbled marjoram
1/4 teaspoon of pepper
2/3 cup of all purpose flour
1 teaspoon of grated lemon rind
1 teaspoon of paprika |
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Wash the chicken and pat it dry and arrange in a shallow dish. Mix the lemon juice with 1/4 cup of oil, garlic salt, salt, thyme, marjoram, and pepper. Pour the mixture over the chicken and marinate in refrigerator for 1 to 2 hours. Remove from marinade and drain. Roll the chicken in flour mixture with lemon rind and paprika. Heat 1/2 cup of oil in a large skillet and brown the chicken on all sides. Place the browned pieces in a baking dish in a single layer. Bake, uncovered, in preheated moderate oven at 350ºF. for 45 to 50 minutes, or until the chicken is tender. Makes 4 to 6 servings |
