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3 lbs chicken pieces
1/4 cup vegetable oil
3/4 cup lemon juice
1 tablespoon lemon juice
flour for dredging
1 lemon, thinly sliced
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons brown sugar
1/2 cup chicken stock
1. Combine chicken and lemon juice. Marinate at least 6 hours or overnight, turning occaisionally.
2. Remove chicken; discard marinade, reserving 1 tablespoon.
3. Combine flour, salt, and pepper; dredge in flour (this step may be skipped).
4. Heat oil in large skillet over medium-high heat; fry in several batches. Transfer to casserole large enough to hold chicken in single layer.
5. Combine peel and brown sugar; sprinkle over chicken.
6. Combine stock and 1 tablespoon reserved marinade; pour around chicken. Bake at 350F 35-40 minutes.
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