Lemon Ginger Fried Chicken

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 teaspoon grated lemon rind
• 1 cup fresh lemon juice (about 4 lemons)
• 2 teaspoons minced peeled fresh ginger
• 1 1/2 teaspoons minced garlic
• 2 bone-in chicken breast halves, skinned
• 2 bone-in chicken thighs, skinned
• 2 chicken drumsticks, skinned
• 4 1/2 ounces all-purpose flour (about 1 cup)
• 2 teaspoons ground ginger
• 1 teaspoon paprika
• 1/2 teaspoon ground red pepper
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 cup peanut oil
• 1/4 cup reduced-sodium fat-free chicken broth
• 2 tablespoons brown sugar
• 1 lemon, thinly sliced

Recipe

• 1 place rind, juice, and next 5 ingredients (through drumsticks) in a large zip-top plastic bag; seal and shake to coat. marinate in refrigerator 1 hour, turning bag occasionally.
• 2 sift together flour and next 3 ingredients (through red pepper). place flour mixture in a large zip-top plastic bag. remove chicken from marinade bag, reserving marinade.
• 3 sprinkle salt and black pepper evenly over chicken. add chicken, one piece at a time, to flour mixture; seal bag and shake to coat chicken.
• 4 remove chicken from bag, shaking off excess flour mixture. reserve remaining flour mixture. place chicken on a wire rack; place rack in a jelly-roll pan.
• 5 cover and refrigerate 1 1/2 hours. let stand at room temperature 30 minutes.
• 6 preheat oven to 350°.
• 7 return chicken, one piece at a time, to flour mixture; seal bag and shake to coat chicken. remove chicken from bag, shaking off excess flour mixture.
• 8 discard remaining flour mixture.
• 9 heat oil in a large ovenproof skillet over medium-high heat. add chicken to pan; cook 3 minutes or until golden, turning once.
• 10 arrange chicken in single layer in a shallow roasting pan. discard remaining oil in pan. combine broth and reserved marinade in a small bowl; pour broth mixture into pan.
• 11 sprinkle chicken evenly with sugar, and top with lemon slices. bake at 350° for 45 minutes or until golden and a thermometer registers 165°.