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Lemon-Ginger Fried Chicken

Giving the chicken a double coat of flour mixture creates a golden crust (without the skin) when pan-fried. We use lemon rind instead of the lemon extract called for in the original. Carefully pour in the broth so you don't wet the crispy brown coating on the chicken. The broth mixture turns into a glazey sauce that can be served with the chicken.
4 Servings - 45 min - myrecipes.com
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Servings:4  | Calories:815 | Total Fat:37g  | Chol:286mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 37g
57 %
Sat Fat 8g
40 %
Total Carb 38g
13 %
Fiber 2g
8 %
Sugars 9g
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Cholesterol 286mg
95 %
Sodium 1017mg
42 %
Protein 80g
160 %
Calories:
38% Others combined
24% Chicken drumsticks
18% Peanut oil
18% Bone-in chicken thighs
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

1 teaspoon grated lemon rind
1 cup fresh lemon juice (about 4 lemons)
2 teaspoons minced peeled fresh ginger
1 1/2 teaspoons minced garlic
2 bone-in chicken breast halves, skinned
2 bone-in chicken thighs, skinned
2 chicken drumsticks, skinned
4 1/2 ounces all-purpose flour (about 1 cup)
2 teaspoons ground ginger
1 teaspoon paprika
1/2 teaspoon ground red pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup peanut oil
1/4 cup fat-free, less-sodium chicken broth
2 tablespoons brown sugar
1 lemon, thinly sliced

Directions : View recipe directions on myrecipes.com
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