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Lemon Ginger Fried Chicken

By on February 27, 2018 in Chicken Recipies, Recipes with 0 Comments

lemon ginger fried chickenThis is a new take on an old recipe, try this makeover of a Lemon Ginger Fried Chicken recipe.

Serves : 8
Prep Time : 16 Mins
Cook Time – 3 hrs 30 mins (total)

If you give the chicken a double coat of flour mixture creates a golden crust (without the skin) when pan-fried.

Ingredients

  • 1 teaspoon grated lemon rind
  • 1 cup fresh lemon juice (about 4 lemons)
  • 2 teaspoons minced peeled fresh ginger
  • 1½ teaspoons minced fresh garlic
  • 2 bone-in chicken breast halves, skinned
  • 2 bone-in chicken thighs, skinned
  • 2 chicken drumsticks, skinned
  • 4.5 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 freshly ground black pepper
  • ¼ cup peanut oil
  • ¼ cup fat-free, lower-sodium chicken broth
  • 2 tablespoons brown sugar
  • 1 lemon, thinly sliced

Method

  1. Place rind, juice, and next 5 ingredients (through drumsticks) in a large zip-top plastic bag; seal bag, and shake to coat chicken. 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. Sprinkle salt and black pepper over chicken. Working with 1 piece at a time, add chicken to flour mixture; seal bag, and shake to coat chicken. Remove chicken from bag, shaking off excess flour mixture. Repeat with remaining chicken. Reserve remaining flour mixture. Place chicken on a wire rack; place rack in a jelly-roll pan. Cover and refrigerate 1½ hours. Let stand at room temperature 30 minutes.
  3. Preheat oven to 350°. Working with 1 piece at a time, return chicken to flour mixture; seal bag, and shake to coat. Remove chicken from bag, shaking off excess flour mixture. Repeat with remaining chicken. Discard remaining flour mixture.
  4. Heat oil in a large skillet over medium-high heat. Add chicken to pan; cook 3 minutes or until golden, turning once. Arrange chicken in a single layer in a shallow roasting pan. Combine broth and reserved marinade in a small bowl; carefully pour broth mixture into pan. Sprinkle chicken with sugar, and top with lemon slices. Bake at 350° for 45 minutes or until golden and a thermometer registers 165°.
Nutrition :  Calories 375; Fat 15.5g (sat 3.3g, mono 6.6g, poly 4.7g); Protein 31g; Carb 31g; Fiber 2g; Sugars 6g (est. added sugars: 4g); Chol 85mg; Iron 3mg; Sodium 578mg; Calc 48mg

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