Lemon Chicken

2 1/2 lbs. chicken breasts & legs
1/2 cup flour
1/2 tsp. salt
1/2 tsp. thyme
1/4 tsp. marjoram
1/4 tsp. pepper
1 cup fine dry bread crumbs
milk
1/2 cup cooking oil
2 tbsp. lemon juice
1/2 tsp. grated lemon rind
1 tsp. sugar
1/3 cup melted margarine

Wash chicken and pat dry.
Coat chicken pieces lightly with a mixture of the flour, salt, thyme, marjoram, pepper and lemon rind.
Dip in milk and roll pieces in crumbs.
In a deep frying pan, heat cooking oil until hot but not smoking.
Cook chicken until browned lightly on both sides.
Place chicken skin side down in a shallow baking pan.
Combine lemon juice sugar and margarine.
Pour evenly over the chicken.
Cover and bake at 350F for 30 minutes.
Uncover, turn chicken, and bake 15-20 minutes longer.

Makes 6 servings.