Instructions

1. In a large bowl add the chicken, then squeeze the lemon juice into the bowl and add the rind and enough water to cover and salt. Give it a bit of a stir using your hands and cover with cling film and leave to bathe for 1-2 hours.
2. Drain the water from the chicken and top with fresh tap water and pour off again to remove any lingering salt.
3. Season the meat with black pepper, salt, paprika, garlic and dried herbs. You can leave to marinate for an additional hour or continue the remaining steps and cook immediately.
4. In a large bowl add; flour, cornflakes or breadcrumbs, black pepper, salt, paprika, and mix to combine.
5. In another large bowl add; eggs, milk, salt and black pepper. Beat the mixture to thoroughly mix all the ingredients.
6. Add the chicken to the flour mixture and thoroughly coat with the flour mixture coating on all surfaces.
7. Pat the chicken pieces gently while holding over the bowl, to dust off any excess flour.
8. Dip the chicken pieces into the egg mixture coating all surfaces, allowing any excess liquid to drip off.
9. Return the chicken pieces to the flour mixture and coat all surfaces a final time before placing them on a non-stick baking sheet or one that you have lined with greaseproof paper or baking foil.
10. Place the tray with the chicken into the refrigerator for an hour. Preheat the oven about 10 mins before taking the chicken out.
11. Place the baking tray with the chicken pieces into the preheated oven and bake for 35-45 mins until cooked and golden brown. Remove from the oven and serve hot.

• Servings : 6-12
• Ready in : 160 Minutes
• Recipe Type : Main Courses