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California Farm Whole Chicken Leg Quarters in Lemon Sauce
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A picture of California Farm Whole Chicken Leg Quarters in Lemon Sauce.

California Farm Whole Chicken Leg Quarters in Lemon Sauce

Hobby Horseman
Hobby Horseman @HobbyHorseman
California, United States

Buying a whole chicken is usually cheaper than buying chicken parts like breasts. A whole chicken is four to five pounds, the leg quarters, consisting of thighs and drumsticks, are one pound. Wings are half a pound. Here is a quick way how to oil fry delicious chinese lemon chicken leg quarters in a skillet for a special dinner.

Buying a whole chicken is usually cheaper than buying chicken parts like breasts. A whole chicken is four to five pounds, the leg quarters, consisting of thighs and drumsticks, are one pound. Wings are half a pound. Here is a quick way how to oil fry delicious chinese lemon chicken leg quarters in a skillet for a special dinner.

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California Farm Whole Chicken Leg Quarters in Lemon Sauce

Hobby Horseman
Hobby Horseman @HobbyHorseman
California, United States

Buying a whole chicken is usually cheaper than buying chicken parts like breasts. A whole chicken is four to five pounds, the leg quarters, consisting of thighs and drumsticks, are one pound. Wings are half a pound. Here is a quick way how to oil fry delicious chinese lemon chicken leg quarters in a skillet for a special dinner.

Buying a whole chicken is usually cheaper than buying chicken parts like breasts. A whole chicken is four to five pounds, the leg quarters, consisting of thighs and drumsticks, are one pound. Wings are half a pound. Here is a quick way how to oil fry delicious chinese lemon chicken leg quarters in a skillet for a special dinner.

Read more
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Ingredients

Under an hour
2 people
  1. 2leg quarters, skin on
  2. Enough lemon juice to wash the chicken
  3. Quartgrapeseed oil for skillet frying (filter and reuse)
  4. For the batter:
  5. 1/2 cupall purpose flour
  6. 1/4 cupcornstarch
  7. 1/2 tspbaking powder
  8. 1/4 tspsalt
  9. 3/4 cupwater
  10. 1/2 tspolive oil
  11. For the lemon sauce:
  12. 1 Tbslemon juice
  13. 1 Tbspalm sugar
  14. Tbswater
  15. Tspcornstarch in 2Tbs cold water
  16. Tspsweet red paprika powder
  17. For the garnish:
  18. 3pickled lemons sliced in half
  19. Equipment deep cast iron skillet, cast iron sauce pan, thermometer
  20. Cost: two quarters from whole chicken $1, sauce & batter, other 40 cents: 70 cents per dinner
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Steps

Under an hour
  1. 1

    Make the batter. Mix batter ingredients till smooth and runny.

    A picture of step 1 of California Farm Whole Chicken Leg Quarters in Lemon Sauce.
  2. 2

    Remove the leg quarters from the chicken: lay chicken breast down, grab the thighs, pull away from breasts, cut backbone. Chop down if confident, push down if new to this. Remove back bone. Done.

    A picture of step 2 of California Farm Whole Chicken Leg Quarters in Lemon Sauce.
    A picture of step 2 of California Farm Whole Chicken Leg Quarters in Lemon Sauce.
    A picture of step 2 of California Farm Whole Chicken Leg Quarters in Lemon Sauce.
  3. 3

    Batter, fry the chicken. Heat in 1” deep grapeseed oil (one quart in my skillet) to 375F degrees. Batter dried off chicken quarter on all sides to prevent splattering, fry 5 minutes on each side. Keep warm in 300F degree oven till sauce is ready.

    A picture of step 3 of California Farm Whole Chicken Leg Quarters in Lemon Sauce.
  4. 4

    Make the red lemon sauce: mix water, juice and sugar, bring to boil. Add cornstarch and paprika, stir till thickened. Lay chicken on heated serving platter, garnish with lemon slices, drizzle lemon sauce over. Serve. Enjoy.

    A picture of step 4 of California Farm Whole Chicken Leg Quarters in Lemon Sauce.
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Hobby Horseman
Hobby Horseman @HobbyHorseman
on March 22, 2022 23:06
California, United States
I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.
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