RAIN OR SHINE CHICKEN Printed from COOKS.COM 3/4 cup fresh lemon juice 1 12 ounce can tomato sauce (or 1 1/2 8 oz cans) 3 tablespoons Worcestershire sauce 2 tablespoons brown sugar or honey 1/2 cup onion, chopped 2-3 cloves garlic, crushed 4 1/2-5 lbs chicken, cut into pieces 6 cups vegetable or peanut oil (for frying) Combine lemon juice, tomato sauce, Worcestershire sauce, honey or brown sugar, onion and garlic in a ziploc bag. Add chicken pieces and marinate in refrigerator 8 hours or overnight, stirring occasionally. Preheat oil to 360-375°F in a large, heavy pan. Drain chicken pieces and lower into hot oil using tongs, several pieces at a time. Fry until golden brown and cooked in center. Cook smaller pieces together at the higher temperature, and the larger pieces should be cooked at the lower temperature. If you're using a larger chicken than a standard sized frying chicken, cook at a lower temperature, and vice-versa for a smaller chicken. Variation: You can use this same recipe/marinade if you're cooking your chicken on the grill, so this makes a good recipe if you're not sure what the weather is going to be the next day!
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