Lemon Ginger Fried Chicken

Submitted by dicentra

"Cooking Light. August 2009."

 

• Ready In: 1hr
• Ingredients: 17
• Serves: 4-6

ingredients

• 1 teaspoon grated lemon rind
• 1 cup fresh lemon juice (about 4 lemons)
• 2 teaspoons minced peeled fresh ginger
• 1 1⁄2 teaspoons minced garlic
• 2 bone-in chicken breast halves, skinned
• 2 bone-in chicken thighs, skinned
• 2 chicken drumsticks, skinned
• 4 1⁄2 ounces all-purpose flour (about 1 cup)
• 2 teaspoons ground ginger
• 1 teaspoon paprika
• 1⁄2 teaspoon ground red pepper
• 1 teaspoon kosher salt
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄4 cup peanut oil
• 1⁄4 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°.