Recipe By: Time-Life Cookbook Series
Servings: 4
4 Chicken Legs, cut into thighs & drumsticks
1/4 cup Lemon juice
1 tablespoon Salt
1/2 cup Flour
1 Egg -- slightly beaten
1 cup Dry Bread crumbs
1/2 cup Lard or Bacon Drippings
Place chicken into large bowl; pour lemon juice over and toss to coat. Let stand at room temperature 2 hours, turning frequently.
Drain chicken; pat dry with paper towels; salt all over generously. Place flour into pie plate; place egg into shallow bowl; place breadcrumbs in a pie plate. Line up plates next to stove burner where the chicken will be fried.
Preheat oven to 300 degrees; heat lard or bacon drippings in a large heavy skillet until very hot. Dip chicken into flour; shake off excess. Dip into egg; roll in breadcrumbs. Fry in hot fat over medium-high heat until golden on all sides. Arrange in a 13x9x2 baking dish; bake 15-20 minutes, or until chicken is cooked and juices run clear.
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved