How does your chicken taste?
A tangy sweetness lightly sprinkled
with sugar before it bakes.
Add the chicken in several batches and toss around to coat the pieces well. (Kids would love to help with this part...just triple-check that the bag is closed!)
Grab some oil that has a high smoke point. (I love grapeseed oil).
Here's the printable recipe.
Lemon-Brown Sugar Chicken
Serves 4 as an entree
5 boneless, skinless chicken breasts, cut into 4 equal strips lengthwise
1.5 cups lemon juice
2 lemons (both will be zested; one will be sliced)
2 cups flour
2 teaspoons salt
2 teaspoons paprika
1 teaspoon black pepper
1/2 cup grapeseed oil
1/4 cup brown sugar
Combine the chicken strips, the lemon juice, and the zest from one lemon in a non-reactive bowl. Cover with plastic wrap and let marinate in the refrigerator overnight or for up to 48 hours (for extra-lemony chicken). Turn the chicken occasionally while it's marinating.
Drain the chicken well. Pat dry with paper towels. Fill a zipper-close plastic bag with the flour, salt, paprika, and pepper. Shake well to mix. Put several pieces of chicken in the bag at a time and shake well to coat completely. Place floured chicken on a plate. Repeat until all chicken has been coated.
Line a baking sheet with parchment paper and set aside.
Preheat oven to 350 degrees.
Heat the oil in a heavy-bottomed skillet (I prefer cast iron) or a Dutch oven until very hot. Carefully brown the chicken pieces, a few at a time, until golden and crisp - about 5 minutes on each side.
Arrange the browned chicken strips on the baking sheet. Sprinkle evenly with the zest from the second lemon. Sprinkle the brown sugar evenly over the chicken pieces. Then, slice the zested lemon into paper-thin slices and arrange them over the chicken.
Cover baking sheet with foil and bake for 10-15 minutes, until thickest slice of chicken is cooked through.
Recipe adapted from The Silver Palate Cookbook: Delicious Recipes, Menus, Tips, and Lore from Manhattan's Celebrated Gourmet Food Shop.