Lemon-Ginger Fried Chicken

 

1 tsp. grated lemon rind

1 cup fresh lemon juice (about 4 lemons)

2 tsp. minced peeled fresh ginger

1 ½ tsp. minced garlic

2 bone-in chicken breast halves, skinned

2 bone-in chicken thighs, skinned

2 chicken drumsticks, skinned

4 ½ ounces all-purpose flour (about 1 cup)

2 tsp. ground ginger

1 tsp. paprika

½ tsp. ground red pepper

1 tsp. kosher salt

½ tsp. freshly ground black pepper

¼ cup peanut oil

¼ cup fat-free, less-sodium chicken broth

2 T. brown sugar

1 lemon, thinly sliced

 

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. 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. 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. 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. Cover and refrigerate 1 1/2 hours. Let stand at room temperature 30 minutes. Preheat oven to 350°. 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. Discard remaining flour mixture. Heat oil in a large skillet over medium-high heat. Add chicken to pan; cook 3 minutes or until golden, turning once. Arrange chicken in single layer in a shallow roasting pan. Combine broth and reserved marinade in a small bowl; carefully pour broth mixture into pan. Sprinkle chicken evenly with sugar, and top with lemon slices. Bake at 350° for 45 minutes or until golden and a thermometer registers 165°.