| DIRECTIONS: Season the chicken
with 1 teaspoon of lemon pepper and the lemon juice, put into a zip lock bag, and
marinate in the refrigerator for 1 hour or overnight. In a plastic or brown paper
bag, mix the flour, paprika, and 1/2 teaspoon of lemon pepper. Put a few pieces
of chicken in the bag and shake to coat. Shake off any excess flour. Repeat with
the remaining chicken.
In a 12-inch skillet, heat
the oil to 350ºF. Add the chicken, skin side down, and cover. After 5
minutes, uncover; the pan should remain uncovered for the remaining time. After 5
more minutes, turn all the pieces over. Continue cooking for 10 minutes, or until
well browned and crisp. Remove the chicken to paper towels. Let sit for 5
minutes. Garnish with lemon zest and serve.
Serves 4 to
6. |
