1/3 cup flour                                                 1 tsp. Salt
1 tsp. Paprika                                               1 chicken bouillon cube
1 (2 ½ - 3 lb.) frying chicken                       3 Tbsp. lemon juice
  cut up                                                          3 tbsp. Crisco
¼ cup sliced green onions                         2 tbsp. brown sugar
1 ½  tsp. Grated lemon peel                        ¾ cup boiling water
Chopped parsley                                         Hot cooked rice

Combine flour, salt and paprika in plastic bag.
Brush chicken with lemon juice.
Add 2 or 3 pieces of chicken at a time to bag and shake well.
Brown chicken in hot Crisco.
Dissolve bouillon cube in boiling water and pour over chicken.
Stir in onion, sugar, lemon peel and any remaining lemon juice.
Cover, reduce heat and cook chicken over low heat, about 40 – 45 minutes, or until tender.
Sprinkle with parsley and serve with hot fluffy rice.