1 cup white sugar
2 tablespoons lemon juice
1 (1 ounce) square instant tea
2 cups chicken broth
2 cups water
4 cloves garlic, minced
1/2 teaspoon salt
2 (10 ounce) cans sliced mushrooms, drained
2 tablespoons sugar
1/2 teaspoon lemon juice
1 tablespoon Worcestershire sauce
1/4 teaspoon celery salt
2 tablespoons honey
1 egg, beaten
1/4 teaspoon salt
1 teaspoon crushed red pepper flakes
1 teaspoon lemon zest
Preheat broiler.
Slice chicken in half, remove the bottom and strip meat, leaving skin on. Cut a strip or two on both sides of each thigh. Place strips in large baking dish. Broil about 5 minutes depending on the width of the chicken. Turn, and continue broiling about 5 minutes more.
Slice strips from striping and set aside. Fry breasts in a large skillet over medium high heat. Remove skin from breasts. Drain breasts well.
Transfer chicken strips onto a shallow dish. Fry in remaining oil in skillet over medium high heat, turning once, until golden brown. Drain on paper towels. Serve hot or cold.