| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Soy sauce |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1/4 |
c |
Salad oil |
| 1/2 |
c |
Lemon juice |
| 2 |
tb |
Lemon rind; grated |
| 1 |
|
Clove garlic; crushed |
| 1/2 |
c |
Flour |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 2 |
ts |
Paprika |
| 1 |
|
(2.5-3 pound) fryer; cut up |
| 1/2 |
c |
Butter or margarine; melted |
INSTRUCTIONS
SAUCE
FRIED CHICKEN
Make sauce by combining all sauce ingredients; mix well. Refrigerate at
least one hour before using.
Heat oven to 400 degrees. Combine flour, salt, pepper and paprika; coat
pieces of chicken. Arrange chicken, skin side down, in a single layer in a
shallow pan. Brush chicken with the melted butter or margarine. Bake,
uncovered, 30 minutes. Turn chicken; pour sauce over it. Bake an additional
30 minutes or until chicken is golden brown and tender. Serves 4.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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