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LEMON-BREADED FRIED CHICKEN

Category:    Chicken, Bread
Yield: 6 servings
 
    1/4 c  Fresh lemon juice                   1    Egg, lightly beaten
      1 lb Frying chicken, quartered,      1 1/2 c  Dry fine bread crumbs
           -or 3-lbs. breasts                       Vegetable oil
      2 ts Salt                                     Lemon wedges
    1/2 c  All-purpose flour              
 
  Sprinkle lemon juice over chicken and turn until thoroughly moistened. Let
  stand 1 1/2 hours, turning pieces occasionally. Pat chicken dry with paper
  towels. Sprinkle with salt; dip in flour and shake off excess. Dip in egg;
  roll in bread crumbs to coat thoroughly. In a heavy skillet, heat oil
  (should be 1/4-inch deep at all times during frying). Add one-half of
  chicken pieces and when deep golden brown, turn and complete frying. Test
  for doneness. Remove to platter and keep warm. Fry remaining chicken. Serve
  garnished with lemon wedges.
  
  Makes 6 servings.
  

 

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