chriscornelluv@sbcglobal.net asked:
Years ago I had a lemon chicken recipe that involved fried chicken that was baked with brown sugar. Lemon Juice was also in the recipe. Does anyone have a recipe that is similar to that?
Years ago I had a lemon chicken recipe that involved fried chicken that was baked with brown sugar. Lemon Juice was also in the recipe. Does anyone have a recipe that is similar to that?
Tags: Fried Chicken, Lemon Chicken Recipe, Lemon Chicken Recipes, Lemon Recipes
March 1st, 2008 at 6:13 am
Here is the results from an ingredient search on allrecipes for lemon juice, brown sugar and chicken
=&SearchIn=All&Wanted1=lemon+juice&Wanted2=brown+sugar&Wanted3=chicken
Ok, not sure why the links on here suddenly aren’t working but go to allrecipes.com click on “other searches” click on ingredients search and list those as ingredients you want.
March 1st, 2008 at 6:45 pm
A slow cooker lemon chicken recipe, made with chicken and lemon juice, along with oregano and garlic.
INGREDIENTS:
1 broiler-fryer,cut up, or about 3 1/2 pounds chicken pieces
1 teaspoon crumbled dry leaf oregano
2 cloves garlic, minced
2 tablespoons butter
1/4 cup dry wine, sherry, broth or water
3 tablespoons lemon juice
Salt and pepper
PREPARATION:
Wash chicken; pat dry. Season chicken with salt and pepper. Sprinkle half of garlic and oregano over the chicken. Melt butter in frying pan and brown chicken on all sides. Transfer chicken to crockpot.
Sprinkle with remaining oregano and garlic. Add wine or sherry to frying pan, stir to loosen brown bits; pour into slow cooker.
Cover, cook on LOW (200°) for 7 to 8 hours. Add lemon juice last hour. Skim fat from juices and pour to a serving bowl; thicken juices, if desired. Serve chicken with juices. Serves 4.
March 4th, 2008 at 11:57 am
Lemon Chicken Recipe – Baked Lemon Chicken
INGREDIENTS:
1 cup freshly-squeezed lemon juice
2 Tbsp. olive oil
1 tsp. kosher salt
1/2 tsp. red pepper flakes
4 boneless skinless chicken breasts
1/3 cup canola oil
1 cup all-purpose flour
1/2 cup chicken broth
1 Tbsp. brown sugar
1 Tbsp. cornstarch
PREPARATION:
Whisk together the lemon juice, olive oil, salt and red pepper flakes in a small bowl.
Place chicken breasts in a zipper-sealed storage bag or large container. Pour lemon juice marinade over top.
Using tongs, turn the chicken breasts to coat completely
Refrigerate, covered, 20 to 40 minutes.
Meanwhile, preheat oven to 350 degrees F.
Heat oil in a large (12-inch to 14-inch) skillet over medium-high heat.
Place flour in a shallow dish. Using tongs, remove chicken pieces from marinade and coat in flour, shaking off excess.
Place chicken in skillet, and pan fry 5 to 7 minutes, until golden on each side.
Note: The chicken will finish cooking in the oven. This step is just to get a crust on it.
Transfer chicken breasts to a 9 x 13 glass baking dish.
Measure chicken broth in a liquid measuring cup. Add brown sugar and cornstarch to the broth right in the measuring cup. Stir until the cornstarch is completely dissolved. Pour over the chicken.
Bake 20 to 25 minutes until chicken is cooked through.
JM