Place rind, juice, and next 5 ingredients (through drumsticks) in a large zip-top plastic bag; seal and shake to coat. Marinate in refrigerator 1 hour, turning bag occasionally.
Sift together flour and next 3 ingredients (through red pepper).
Place flour mixture in a large zip-top plastic bag.
Remove chicken from marinade bag, reserving marinade.
Sprinkle salt and black pepper evenly over chicken.
Add chicken, one piece at a time, to flour mixture; seal bag and shake to coat chicken.
Remove chicken from bag, shaking off excess flour mixture. Reserve remaining flour mixture.
Place chicken on a wire rack; place rack in a jelly-roll pan. Cover and refrigerate 1 1/2 hours.
Let stand at room temperature 30 minutes.
Preheat oven to 35
Return chicken, one piece at a time, to flour mixture; seal bag and shake to coat chicken.
Remove chicken from bag, shaking off excess flour mixture. Discard remaining flour mixture.
Heat oil in a large skillet over medium-high heat.
Add chicken to pan; cook 3 minutes or until golden, turning once. Arrange chicken in single layer in a shallow roasting pan.
Combine broth and reserved marinade in a small bowl; carefully pour broth mixture into pan.
Sprinkle chicken evenly with sugar, and top with lemon slices.
Bake at 350 for 45 minutes or until golden and a thermometer registers 165.