This recipe can easily be doubled – but only fill up your baking dish with enough chicken stock to come not more than halfway up your chicken pieces.
1 chicken, 2 ½ lbs (1 kg), cut into pieces or the equivalent in favourite pieces
1 cup (250 ml) freshly squeezed lemon juice
1 cup (125 g) or a bit less flour
1 tsp salt
1 tsp paprika
½ tsp freshly ground black pepper
¼ cup (60 ml) vegetable oil for frying
1 Tbs grated lemon zest
1/8 cup/1 Tbs light brown sugar
¼ cup (60 ml) chicken stock
1 lemon, sliced paper thin
Clean the chicken pieces and dab them dry with paper towels. Place them with the freshly squeezed lemon juice in a bowl or recipient just large enough to hold them comfortably. Cover tightly with plastic wrap and put them in the refrigerator to marinate overnight, turning occasionally.
Drain the chicken pieces well. Put the flour, salt, pepper and paprika in a large bowl or platter and blend thoroughly. Roll each chicken piece in the mixture until well coated. Or, alternately, you can fill a large plastic bag with the flour mixture and, working only a couple of pieces of chicken at a time, shake to coat completely. Shake off excess flour and put aside on a clean, dry plate.
Heat the oil in a large frying pan or heavy-bottomed Dutch oven. (As I fried my chicken in 2 batches, I heated half the oil at a time.) When the oil is very hot, fry the chicken pieces, a few at a time so as not to overcrowd, on all sides, until well browned and crispy. This may take up to 10 minutes per batch.
Preheat the oven to 350°F (180°C).
Arrange the browned chicken pieces in a single layer in a large, shallow baking dish or pan (I prefer glass or terra cotta). Pour the chicken stock around the pieces; the stock should come not more than halfway up the sides of the chicken pieces. Squeeze a bit of lemon juice into the stock (just one good squeeze to add a bit more lemon flavour). Sprinkle the chicken pieces evenly with the brown sugar and the lemon zest. Set a thin slice of lemon on each piece of chicken. Bake for 45 – 50 minutes until cooked through and tender.
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