The secret in this recipe, I believe, is in both the marinade and the use of bone-in chicken breasts with the skin. The marinade and the skin and bones in the breast lock in the juices and flavor. Additionally, the skin actually gets crispy and because the rib bones lift the breast meat up off the bottom of the pan, the bottom doesn't suffer the soggy fate you would experience with a boneless-skinless chicken breast. While there is still a difference between this chicken prepared in the oven and that which is deep fried, it's good enough to put into dinner rotation at our house, any time I crave fried chicken. I hope you will enjoy it as well.
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Lemon Oven "Fried" Chicken Breasts
3 small lemons (2 zested and 3 juiced)
1 tablespoon soy sauce
1 large garlic clove, pressed
1/4 cup canola oil
1 teaspoon salt, divided
1 teaspoon pepper, divided
1/2 cup all purpose flour
1 tablespoon paprika
Zest and juice the lemons and place the produced juice and zest in a gallon sized Ziploc bag.
Source: Neiman Marcus In Circle Cookbook