Lemon Chiffon Pie
INGREDIENTS:
3 lb Chicken pieces 1/4 c Vegetable oil
3/4 c Lemon juice 1 tb Lemon juice
Flour for dredging 1 Lemon; sliced thin
1/2 ts -Salt 3 tb Brown sugar
-Pepper 1/2 c Chicken stock
3 lb Chicken pieces 1/4 c Vegetable oil
3/4 c Lemon juice 1 tb Lemon juice
Flour for dredging 1 Lemon; sliced thin
1/2 ts -Salt 3 tb Brown sugar
-Pepper 1/2 c Chicken stock
Combine chicken and lemon juice. Marinate at least 6 hours or overnight, turning occaisionally. Remove chicken, discard marinade, reserving 1 Tbsp. Combine flour, salt and pepper; dredge in flour (this step may be skipped). Heat oil in large skillet over medium-high heat, fry in several batches. Transfer to casserole large enough to hold chicken in single layer. Combine peel and brown sugar in bowl, sprinkle over chicken. Combine stock and 1 Tbsp reserved marinate, pour around chicken. Bake at 350F 35-40 minutes. Serves 4 (generous portions) or 6. Good served hot, even better served cold. Great for picnics.