Lemon-Ginger Fried Chicken

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 2  chicken thighs bone-in
• 2 tablespoons brown sugar 
• 2  chicken breast halves bone-in
• 2  skin-on chicken drumsticks 
• 0.3 cup fat-skimmed beef broth fat-free
• 1 cup flour all-purpose
• 2 teaspoons ginger fresh minced peeled
• 1.5 teaspoons garlic minced
• 2 teaspoons ground ginger 
• 0.5 teaspoon ground pepper red
• 1 teaspoon kosher salt 
• 1  optional: lemon thinly sliced
• 1 cup juice of lemon fresh ( 4 lemons)
• 1 teaspoon lemon zest grated
• 1 teaspoon paprika 
• 0.3 cup vegetable oil; peanut oil preferred 

Equipment

• bowl
• frying pan
• oven
• wire rack
• roasting pan
• kitchen thermometer
• ziploc bags

Directions

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