Method: Firstly preheat the oven 15 minutes before starting to cook. Cook the chicken halves for about 30 minutes until skin is golden brown and juices run clear. Remove chicken from the oven. Don’t switch off the oven. Put the chicken pieces on a baking sheet and pour the lemon sauce over it. Toss the pieces so that the lemon sauce spreads evenly. Put the pieces into the oven. Turn each piece intermittently. Remove the pieces from oven. Add sauce into a pan. Add parsley to the sauce. Place the pan over high heat and boil for 1 minute. Pour over the chicken and serve with lots of crusty bread to soak up the sauce.
Southern Fried Chicken
Ingredients:
4 fresh bone-in, skin-on chicken half-breasts halved
Self-rising flour
White pepper
Paprika
Kosher salt
Buttermilk
Method: Place the chicken into a bowl. Season the chicken pieces with salt and pepper. Pour the buttermilk. Keep the pieces in the freezer to chill for 30 minutes. In the meantime thoroughly combine the flour, salt, white pepper and the paprika. Set aside. Place the chicken pieces to a sheet pan and let air-dry for 20 minutes. Begin heating the shortening in large cast-iron skillet until it reaches 325° F. When the oil is ready, add one chicken half-breast at a time to the seasoned flour. Lightly coat with flour and carefully put the piece down in the hot oil. Intermittently turn the pieces. Fry until the juices run clear and the meat inside is no longer pink.
|
