1/4 c Fresh lemon juice 1 Egg, lightly beaten
1 lb Frying chicken, quartered, 1 1/2 c Dry fine bread crumbs
-or 3-lbs. breasts Vegetable oil
2 ts Salt Lemon wedges
1/2 c All-purpose flour
Sprinkle lemon juice over chicken and turn until thoroughly
moistened. Let stand 1 1/2 hours, turning pieces occasionally. Pat
chicken dry with paper towels. Sprinkle with salt; dip in flour and
shake off excess. Dip in egg; roll in bread crumbs to coat
thoroughly. In a heavy skillet, heat oil (should be 1/4-inch deep at
all times during frying). Add one-half of chicken pieces and when
deep golden brown, turn and complete frying. Test for doneness.
Remove to platter and keep warm. Fry remaining chicken. Serve
garnished with lemon wedges.
Makes 6 servings.