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Lemon Chicken

Bob Kilmer, Sarasota, Florida


1 frying chicken breasts, cut up
2 lemons, juice only, save peel
2 tbs. vegetable oil
1 tsp. paprika
1/2 tsp. salt
1/2 tsp. thyme
1/4 cup flour
1 tsp. paprika
1 tsp. grated lemon peel
oil for frying

Rinse chicken in salt water; dry thoroughly.

In a large bowl mix lemon juice, oil, 1 teaspoon paprika, salt, and thyme; roll chicken pieces in marinade until well coated.

Cover bowl; let chicken marinate 6 to 8 hours or overnight, turning pieces occasionally.

Preheat oven to 350 degrees.

Mix flour, 1 teaspoon paprika, and lemon peel in a bag; add chicken and shake well. Chicken will be lightly coated.

Heat small amount of oil in a skillet; add chicken and brown it over medium high heat.

Place pieces on an oiled baking pan and bake uncovered about 30 minutes.

Serves 4

Can be Bar-B-Qued on grill. Set rack 5 to 6 inches from coals or bricks, keep grill at low heat. After marinating place on grill and baste with marinade, add more grated lemon peel for additional flavor.

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