Lemon Ginger Fried Chicken

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 fresh ground black pepper
• 1/4 cup peanut oil
• 1/4 cup reduced-sodium fat-free chicken broth
• 2 tablespoons brown sugar
• 1 lemon, thinly sliced

Directions

1. 1

   Place rind, juice, and next 5 ingredients (through drumsticks) in a large zip-top plastic bag; seal and shake to coat. Marinate in refrigerator 1 hour, turning bag occasionally.

2. 2

   Sift together flour and next 3 ingredients (through red pepper). Place flour mixture in a large zip-top plastic bag. Remove chicken from marinade bag, reserving marinade.

3. 3

   Sprinkle salt and black pepper evenly over chicken. Add chicken, one piece at a time, to flour mixture; seal bag and shake to coat chicken.

4. 4

   Remove chicken from bag, shaking off excess flour mixture. Reserve remaining flour mixture. Place chicken on a wire rack; place rack in a jelly-roll pan.

5. 5

   Cover and refrigerate 1 1/2 hours. Let stand at room temperature 30 minutes.

6. 6

   Preheat oven to 350°.

7. 7

   Return chicken, one piece at a time, to flour mixture; seal bag and shake to coat chicken. Remove chicken from bag, shaking off excess flour mixture.

8. 8

   Discard remaining flour mixture.

9. 9

   Heat oil in a large ovenproof skillet over medium-high heat. Add chicken to pan; cook 3 minutes or until golden, turning once.

10. 10

    Arrange chicken in single layer in a shallow roasting pan. Discard remaining oil in pan. Combine broth and reserved marinade in a small bowl; pour broth mixture into pan.

11. 11

    Sprinkle chicken evenly with sugar, and top with lemon slices. Bake at 350° for 45 minutes or until golden and a thermometer registers 165°.