2 chickens
2 cups fresh lemon juice
2 cups flour
2 tsps. salt
2 tsps. paprika
1 tsp. ground pepper
1/2 cup corn oil
2 tsps. grated lemon zest
1/4 cup brown sugar
1/4 cup chicken broth
1 tsp. lemon extract
2 lemons, sliced paper thin

Preheat oven to 350 degrees. Marinate chicken pieces in lemon juice overnight in refrigerator. Drain chicken and pat dry. Fill plastic bag with flour, salt, paprika and black pepper. Shake well. Put chicken in bag, 2 pieces at a time and shake well. Heat corn oil in frying pan until hot; fry chicken until well browned and crisp. Arrange chicken in single layer in large shallow pan. Sprinkle with lemon zest and brown sugar. Mix chicken broth and lemon extract and pour around chicken. Bake 35-40 minutes. Garnish each piece of chicken with a lemon slice.