1/4 cup orange juice
1/4 teaspoon orange zest
3 tablespoons margarine
1 tablespoon Worcestershire sauce
2 eggs, beaten
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 teaspoon orange zest
1/4 teaspoon salt
1 teaspoon orange zest
In a medium bowl, mix the orange juice, orange zest, margarine, and Worcestershire sauce.
Beat the eggs and stir into the orange zest mixture. Beat the lemon juice and orange zest into the egg mixture.
Laplace a piece of waxed paper on the bottom of a large glass or metal bowl, and place chicken pieces in the bowl. Cover bowl with waxed paper, and seal.
Heat oil in a large skillet over medium heat. Cook chicken pieces in oil for about 1 minute on each side, then remove from skillet and place in the hot oil. Cook for about 20 minutes.
Remove chicken pieces from skillet, and place on waxed paper to dry.
Dredge chicken in a hot oil hot water bath, coating all sides. Remove from pan, and cook for several minutes on each side.