Go figure, a fried chicken recipe in a southern cookbook...
Anyway, here's what's in it ya'll:
1 (3-pound) package assorted chicken pieces - we used split chicken breast
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup vegetable shortening or lard
1/3 cup fresh lemon juice
1/4 cup vegetable oil
1/2 teaspoon sugar
1/2 teaspoon seasoned salt
1/2 teaspoon lemon pepper
1/2 teaspoon grated lemon zest
1/4 teaspoon prepared mustard
1/4 teaspoon paprika
(Jason went ahead and combined all the seasonings, minus the salt and pepper in one cup)
Here's what you do:
Sprinkle the chicken evenly with the salt and pepper and set aside.
Melt the shortening in a very large (or large, depending on how much you have) cast-iron skillet over medium-high heat.
Add the chicken and fry for 15 minutes on each side. To reduce oil splatter (and mess), cover loosely with a lid.
While the chicken is frying in the pan, take a jar with a tight-fitting lid (such as a mason jar) and combine the lemon juice, vegetable oil, sugar, seasoned salt, lemon pepper, lemon zest, mustard, and paprika. Shake well to emulsify (or mix thoroughly).
Pour over the chicken, cover, and reduce heat to low.
Simmer 45-50 minutes, or until tender. Serve warm.
We had it served with stewed tomatoes from the garden, canned carrots and fresh from scratch cornbread.
This recipe was SO good. The chicken had a delectable lemon flavor that just melted in our mouths. Jason said, "It was VERY easy and that it's a different take on a traditional southern recipe." Jason gives it a 2 for ease (since he cooked it). He would have given it a 1 but just in case you've never fried anything before, he gives it a 2.
This recipe is definitely worth trying.