Makes 6 servings
- 1/4 cup lemon juice fresh
- 1 broiler-fryer chicken 3-pound quartered, or 3 pounds chicken breasts
- 2 teaspoons salt
- 1/2 cup flour
- 1 egg lightly beaten
- 1 1/2 cups bread crumbs dry fine
- Vegetable oil
- Lemon wedges
Sprinkle lemon juice over chicken and turn until thoroughly moistened. Let stand 1 1/2 hours, turning pieces occasionally. Pat chicken dry with paper towels. Sprinkle with salt; dip in flour and shake off excess. Dip in egg; roll in bread crumbs to coat thoroughly. In a heavy skillet, heat oil (should be 1/4 -inch deep at all times during frying). Add one-half of chicken pieces and when deep golden brown, turn and complete frying. Test for doneness. Remove to platter and keep warm. Fry remaining chicken. Serve garnished with lemon wedges.
