Silver Palate Lemon Chicken

97 cookbooks

This is the final (for now) recipe I am sharing from the Silver Palate Cookbook. It’s an old book that first came out in the 70’s and I personally believe it’s a classic everyone should have. Plan out your menu, go to the grocery store, and call over some friends. This chicken deserves it.

Vodka & Biscuits

Serves 6

12 Ingredients

8 piece Chicken

1 cup Lemon

1 cup All-Purpose Flour

1 tsp Paprika

to taste Salt and Pepper

to taste Canola Oil

1 Tbsp Lemon

1 Tbsp Brown Sugar

1/4 cup Chicken Stock

1 splash White Wine

1 tsp Lemon Extract

1 Lemon

11 Steps

Steps 1

Combine the Chicken and Lemon in a bowl just large enough to hold them comfortably.

Steps 2

Cover and marinade in the refrigerator overnight or early the morning of cooking, turning every few hours.

Steps 3

Preheat the oven to 350 degrees F (175 degrees C).

Steps 4

Rinse and dry the chicken pieces. Sprinkle lightly with Salt and Pepper and set aside.

Steps 5

In a brown bag add the Paprika, All-Purpose Flour, Salt and Pepper. Shake to combine. Add the chicken pieces, 2-3 at a time, and shake to evenly coat in flour. Shake off excess flour and transfer to a plate.

Steps 6

Add enough Canola Oil to coat the bottom of a large skillet by 1". Heat over medium-high heat. Pan-fry the chicken, 2-3 pieces at a time, until well browned and crisped.

Steps 7

Arrange the browned chicken pieces in a single layer in a large shallow baking dish.

Steps 8

Combine the Brown Sugar, Lemon, Salt and Pepper. Evenly sprinkle the mix over the chicken pieces.

Steps 9

Mix the Lemon Extract and Chicken Stock and pour around the chicken pieces. If using White Wine, add a splash or two. Set a thinly sliced Lemon on top of each piece of chicken.

Steps 10

Bake until fully cooked, about 50 minutes.

Steps 11

Serve and enjoy!