Lemon Ginger Fried Chicken

dicentra's Note:

Cooking Light. August 2009.

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Servings: 4

• 1 teaspoon grated lemon rind
• 1 cup fresh lemon juice (about 4 lemons)
• 2 teaspoons minced peeled fresh ginger
• 1 ½ teaspoons 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 teaspoons ground ginger
• 1 teaspoon paprika
• ½ teaspoon ground red pepper
• 1 teaspoon kosher salt
• ½ teaspoon fresh ground black pepper
• ¼ cup peanut oil
• ¼ cup reduced-sodium fat-free chicken broth
• 2 tablespoons brown sugar
• 1 lemon , thinly sliced

Directions:

1. 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.
2. 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.
3. 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.
4. 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.
5. Cover and refrigerate 1 1/2 hours. Let stand at room temperature 30 minutes.
6. Preheat oven to 350°.
7. 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.
8. Discard remaining flour mixture.
9. Heat oil in a large ovenproof skillet over medium-high heat. Add chicken to pan; cook 3 minutes or until golden, turning once.
10. Arrange chicken in single layer in a shallow roasting pan. Discard remaining oil in pan. Combine broth and reserved marinade in a small bowl; pour broth mixture into pan.
11. Sprinkle chicken evenly with sugar, and top with lemon slices. Bake at 350° for 45 minutes or until golden and a thermometer registers 165°.