4 1/2 to 5 lb. whole chicken, cut into pieces
6 cups vegetable or peanut oil (for frying)

MARINADE:

3/4 cup fresh lemon juice
1 (12 oz.) can tomato sauce (or 1 1/2 8 oz. cans)
3 tablespoons Worcestershire sauce
2 tablespoons brown sugar or honey
1/2 cup onion, chopped
2-3 cloves garlic, crushed

Combine lemon juice, tomato sauce, Worcestershire sauce, honey or brown sugar, onion and garlic in a Ziploc bag. Add chicken pieces and marinate in refrigerator 8 hours or overnight, stirring occasionally.

Preheat oil to 360-375°F in a large, heavy pan.

Drain chicken pieces and lower into hot oil using tongs, several pieces at a time. Fry until golden brown and cooked in center.

Cook smaller pieces together at the higher temperature, and the larger pieces should be cooked at the lower temperature.

If you're using a larger chicken than a standard sized frying chicken, cook at a lower temperature, and vice-versa for a smaller chicken.

Variation: You can use this same recipe/marinade if you're cooking your chicken on the grill, so this makes a good recipe if you're not sure what the weather is going to be the next day!

Submitted by: CM