Saturday, August 17, 2013

Lemon-Ginger Fried Chicken

The taste of this chicken is amazing, but it is labor intensive. This would be a good one for a weekend meal.

serves 8 ( 8 points +)

  • 1 tsp. grated lemon rind
  • 1 c. fresh lemon juice ( about 4 lemons)
  • 2 tsp. crushed ginger ( from a jar)
  • 1-1/2 tsp. crushed garlic
  • 8 bone-in chicken thighs, skinned
  • 1 c. flour
  • 2 tsp. ground ginger
  • 1 tsp. paprika
  • 1/2 tsp. cayenne pepper
  • 1/4 c. canola oil
  • 1/4 c. fat-free chicken broth
  • 2 T. brown sugar
  • 1 lemon, sliced

Place rind, juice and next 3 ingredients ( through chicken) in a large ziplock bag. Seal, turn to coat. Marinate in refrigerator for 1 hour. 
Sift together flour and next three ingredients ( through cayenne). Place flour mixture in a large ziplock bag. Add chicken, one piece at a time. Seal bag and shake to coat. Place chicken on a wire rack; place rack in a jelly roll pan. Cover and refrigerate 1 hour. Let stand at room temperature 30 minutes. Reserve flour.

Preheat oven to 350. Return chicken to flour mixture and coat again. Discard any remaining flour mixture.

Heat oil in a large, heavy skillet over medium-high heat. Add chicken and cook until golden ( about 3 minutes per side). Arrange chicken in a single layer in a shallow roasting pan. Combine broth with reserved marinade. Add to the roasting pan. Sprinkle chicken with brown sugar. Top with a lemon slice. Bake , uncovered, 45 minutes or until thermometer registers 165 degrees and juices run clear.

adapted from "Cooking Light"

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