Lemon-Ginger Fried Chicken

When roasting chicken, twice covered with flour mixture, a golden crust is formed (without skin). We use lemon zest instead of the lemon extract provided in the original.Carefully pour in the broth, so as not to wet the crispy crust on the chicken. The broth mixture turns into a frosting sauce that can be served with the chicken.
Put the zest, juice, and the next 5 ingredients (through the shins) in a large zippered plastic bag; close and shake to coat. Marinate in the refrigerator for 1 hour, turning the bag over occasionally.Sift together the flour and the next 3 ingredients (with the addition of red pepper). Transfer the flour mixture to a large zippered plastic bag. Remove the chicken from the marinade bag, reserving the marinade. Sprinkle the chicken evenly with salt and black pepper. Add the chicken piece by piece to the flour mixture; close the bag and shake to coat the chicken. Remove the chicken from the bag, shaking off any excess flour mixture. Leave the remaining flour mixture. Place the chicken on a wire rack; place the wire rack in a jelly roll tin. Cover and refrigerate for 1 1/2 hours. Let stand at room temperature for 30 minutes.Preheat the oven to 350 degrees.Roll the chicken piece by piece in the flour mixture; close the bag and shake to coat the chicken. Remove the chicken from the bag, shaking off any excess flour mixture. Discard the remaining flour mixture.Heat the oil in a large skillet over medium-high heat. Add the chicken to the skillet; cook for 3 minutes or until golden brown, turning once. Place the chicken in a single layer on a shallow baking dish. Combine the stock and marinade in a small bowl; carefully pour the stock mixture into the pan. Sprinkle the chicken evenly with sugar, and top with lemon slices. Bake at 350 ° for 45 minutes or until golden brown when the thermometer reads 165 °.