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Lemon-Ginger Fried Chicken<\/p>\nLemon-Ginger Fried Chicken<\/p>\n
<\/p>\n
1 tsp. grated lemon rind<\/p>\n
1 cup fresh lemon juice (about 4 lemons)<\/p>\n
2 tsp. minced peeled fresh ginger<\/p>\n
1\u2009\u00bd tsp. minced garlic<\/p>\n
2 bone-in chicken breast halves, skinned<\/p>\n
2 bone-in chicken thighs, skinned<\/p>\n
2 chicken drumsticks, skinned<\/p>\n
4\u2009\u00bd ounces all-purpose flour (about 1 cup)<\/p>\n
2 tsp. ground ginger<\/p>\n
1 tsp. paprika<\/p>\n
\u00bd tsp. ground red pepper<\/p>\n
1 tsp. kosher salt<\/p>\n
\u00bd tsp. freshly ground black pepper<\/p>\n
\u00bc cup peanut oil<\/p>\n
\u00bc cup fat-free, less-sodium chicken broth<\/p>\n
2 T. brown sugar<\/p>\n
1 lemon, thinly sliced<\/p>\n
<\/p>\n
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\u00b0. 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\u00b0 for 45 minutes or until golden and a thermometer registers 165\u00b0.<\/p>\n","protected":false},"excerpt":{"rendered":"
Lemon-Ginger Fried Chicken 1 tsp. grated lemon rind 1 cup fresh lemon juice (about 4 lemons) 2 tsp. minced peeled fresh ginger 1\u2009\u00bd tsp. minced garlic 2 bone-in chicken breast halves, skinned 2 bone-in chicken thighs, skinned 2 chicken drumsticks, skinned 4\u2009\u00bd ounces all-purpose flour (about 1 cup) 2 tsp. ground ginger 1 tsp. paprika \u00bd tsp. ground red pepper 1 tsp. kosher salt \u00bd tsp. freshly ground black pepper \u00bc cup peanut oil \u00bc cup fat-free, less-sodium chicken…<\/p>\n