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CRISPY LEMON-FRIED CHICKEN

Category:    Chicken
Yield: 6 servings
 
      2    Broiler-fryer chickens (2 to        1 c  Flour
           -3 lbs.                             1 ts Paprika
           Each), cut up or 16 pieces        1/8 ts Pepper
           -of chicken                              Cooking oil
  3 1/2 ts Salt, divided                       2 tb Water
      1 md Lemon, juice of                
 
  Place chicken pieces in a large bowl; add 3 tsp. salt, lemon juice and
  enough water to cover chicken.  Soak in refrigerator overnight. Drain
  thoroughly.  In a paper bag, combine flour, paprika, pepper and remaining
  salt.  Toss chicken pieces in flour; shake off excess. Heat about 1/2" of
  oil in a large skillet.  When hot, carefully add chicken and brown lightly
  on all sides, about 20 minutes.  Reduce heat. Add water; cover and cook
  until tender, about 20 minutes. Uncover and cook until chicken is crisp,
  about 10 minutes.
  
 

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