• 2½ pounds chicken quarters
  
• 2 cups lemon juice
  
• 2 cups flour
  
• 2 teaspoons sea salt
  
• 2 teaspoons paprika
  
• 1 teaspoon black pepper
  
• 1 cup cannoli oil
  
• 2 tablespoons grated lemon zest
  
• 1/3 cup light brown sugar
  
• ¼ cup Chicken Stock
  
• 1 teaspoon lemon extract or lemon oil
  
• 2 lemons, sliced thin

Directions

Preheat oven to 350°F

Combine chicken pieces and lemon juice in a glass bowl. Cover and marinate in the refrigerator overnight, turning occasionally.

Drain chicken, using a paper towel pat dry. Fill a gallon plastic bag with flour, salt, paprika and black pepper, and shake well to mix. Put 2 pieces of chicken into the bag at a time and shake, coating completely.

Heat oil in frying pan or cast-iron Dutch oven until hot and fry chicken pieces, a few at a time, until well browned and crisp. About 10 minutes

Arrange browned chicken in a single layer in a large shallow baking pan. Sprinkle evenly with lemon zest and brown sugar. Mix chicken stock and lemon extract/oil together and pour around chicken pieces. Set a thin lemon slice on top of each piece of chicken.

Bake chicken for 40 to 50 minutes.