Twice Cooked Lemon Chicken Recipes

TWICE-FRIED CHICKEN

Steps:

• Cure chicken: In a large bowl, add salt and mustard and onion powders, and combine until well blended. Add the chicken pieces and get in there with your hands to coat each piece well. Put the coated pieces of chicken on a baking sheet lined with parchment paper, keeping the skin intact; lightly cover with parchment paper or plastic wrap. Refrigerate for at least 4 hours or up to overnight.
• Bring the cured chicken to room temperature. (You don't want to fry ice-cold chicken, because it won't cook all the way through, plus it will chill the frying oil.) Meanwhile, make the batter: In a large bowl, add the cornstarch, flour, and salt. Slowly pour in the cold water, whisking continuously, until the mixture is smooth and the consistency of thin pancake batter. Add more water as needed to thin the batter.
• Heat oil: Clip a candy or deep fry thermometer onto a large, heavy pot. Add enough canola oil to fully submerge the chicken pieces-about halfway up the side of the pot. (Oil expands as it heats, so don't overfill the pot.) Heat the oil over low heat until it reaches 300 degrees F. (It's fine if the oil temperature goes up to 350 degrees F, because it will drop once the chicken goes in.) Coat chicken: When the oil is hot, add all the chicken into the batter and fully coat each piece.
• First fry: Starting with the dark meat, use tongs to pick up each piece and allow the excess batter to drip off. Gently swirl the tip of the chicken in the oil to set the crust; this will prevent the chicken from sticking to the bottom of the pot. Then ease the rest of the piece into the oil. Repeat with all the chicken pieces. Fry for 10 minutes.Use a slotted spoon or spider strainer to make sure the chicken pieces don't stick together or to the bottom of the pot. If they do stick, gently separate them with the spoon; try not to tear the delicate crust!
• After 10 minutes, use the slotted spoon to transfer the chicken pieces to drain on a wire rack or paper towels on a baking sheet. The chicken will not be fully cooked-there's a second fry. Let the chicken rest, 15-20 minutes. Meanwhile, reheat the oil to 350 degrees F. (Note: The chicken can be made to this point up to 1 day ahead and refrigerated; bring it back to room temperature before the second fry.) Second fry: When the oil is hot, fry the chicken pieces again, this time for 4 minutes or until golden brown and crispy.
• Use the slotted spoon to transfer the chicken pieces to a clean wire rack set over a paper towel-lined baking sheet. Let cool for 5-10 minutes, then serve. (Note: Frying oil can be reused several times for frying chicken. Cool the oil completely, then pour through a fine-mesh strainer into a clean jar. Cover and store in the refrigerator for up to two weeks.)

SLOW-COOKED LEMON CHICKEN

Steps:

• Pat the chicken dry with paper towels.
• Combine the oregano, seasoned salt and pepper; rub over the chicken.
• In a skillet over medium heat, brown the chicken in butter; transfer to a 5-qt. slow cooker.
• Add the water, lemon juice, garlic and bouillon to the skillet; bring to a boil, stirring to loosen browned bits.
• Pour over chicken. Cover and cook on low for 3-4 hours.
• Baste the chicken. Add parsley.
• Cover and cook 15-20 minutes longer or until meat juices run clear.
• If desired, thicken cooking juices and serve over chicken and rice.

VODKA LEMON CHICKEN

Steps:

• Char the lemon slices on both sides in a pan over a high heat and set aside.
• Return the pan to a moderate heat and add the oil.
• Whisk the eggs and milk in a small shallow bowl. Tip the flour into another shallow bowl.
• Dredge a chicken breast in the flour, and then in the egg mixture. Place immediately in the pan. Repeat with the remaining breasts and saute the chicken until golden and cooked through. Set aside.
• Deglaze the pan with the vodka and loosen the flavor bits at the bottom of the pan by scraping with a wooden spoon.
• Add the butter, lemon juice, parsley, basil, capers, salt and pepper. Continue to cook until the mixture reduces by about a quarter. Return the chicken and grilled lemon slices to the pan and toss.
• Serve the chicken breasts topped with the sauce.

BONNIE'S TWICE COOKED OVEN FRIED CHICKEN

Steps:

• Soak chicken in cold salted water for an hour.
• Remove and pat dry.
• Combine all ingredients in a bowl or bag.
• Toss in chicken and coat well.
• Put about an inch of oil in heavy pan .
• fry chicken for about 10 minutes on each side to brown.
• Place on a foil lined baking sheet.
• Bake at 350 F approximatly 25 minutes or until juices run clear.

TWICE COOKED CHICKEN

Steps:

• Rub chicken all over with salt. Rinse. Place in pot over a pot filled with water.
• Add the jujubes.
• Steam 3 hours, replenishing water often.
• Remove skin. Flake meat.
• Mix with jujubes, any acumulated juices and soy sauce in bowls.
• YUM!