1/3 cup plus 2 tablespoons corn or peanut oil
2 tablespoons lemon juice
1/4 teaspoon salt
Freshly ground pepper
1 chicken (3 pounds), cut up
1/2 cup plus 1/3 cup flour
2 tablespoons milk
3/4 cup bread crumbs
2 tablespoons butter or margarine
1-1/2 cups milk
1/2 cup light cream or half-and-half
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
In a small bowl, combine 1/3 cup oil, lemon juice, salt and pepper. Place
chicken pieces in a shallow baking dish and pour marinade mixture over. Cover
and marinate for 30 to 60 minutes.
Dry chicken pieces on paper towels. Place 1/2 cup flour in a plastic or paper
bag. In a small bowl, combine eggs and milk; place bread crumbs in a shallow
bowl. Put several pieces of chicken in the bag and shake to coat thoroughly. Dip
in egg mixture then roll in bread crumbs.
In a large frying pan, heat remaining oil and the butter over medium heat. Add
chicken pieces and cook, turning frequently, until browned all over, 20 to 25
minutes. Remove and drain on paper towels.
Whisk remaining 1/3 cup flour into frying pan. Reduce heat to low and cook,
stirring, 3 minutes. Whisk in milk and cream. Season with paprika, cayenne, and
additional salt and pepper to taste.