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  • LEMONADE FRIED CHICKEN

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    Prep time:
    Cook time:
    Servings: 5
    by CiCi
    5 recipes
    >
    GREAT SUMMER FRIED CHICKEN RECIPE, BUDGET FRIENDLY AND SUPER EASY TO MAKE! KID APPROVED TOO ;)

    Ingredients

    • 2 TBSP OF MELTED BUTTER
    • 1 CUP VEGETABLE OIL
    • 2 TSP PEPPER
    • 1 1/2 TSP SALT
    • 2 TBSP FLOUR
    • 3-4 LBS CHICKEN
    • 12 OZ CAN OF FROZEN LEMONADE CONCENTRATE
    • 1/2 CUP OF FLOUR
    • 2 TBSP FLOUR

    Directions

    1. REFRIGERATE 1/4 CUP LEMONADE CONCENTRATE FOR BASTING. POUR REMAINING CONCENTRATE INTO A LARGE RESEALABLE PLASTIC BAG; ADD CHICKEN. SEAL BAG AND TURN TO COAT; REFRIGERATE FOR 4 HRS, TURNING OCCASIONALLY.
    2. DRAIN AND DISCARD MARINADE FROM CHICKEN. IN A LARGE RESEABLE PLASTIC BAG, COMBINE THE FLOUR, SALT AND PEPPER. ADD CHICKEN A FEW PIECES AT A TIME, AND SHAKE TO COAT. IN A LARGE SKILLET, COOK CHICKEN IN OIL FOR 1 1/2 MINUTES TO 2 MINUTES ON EACH SIDE TILL GOLDEN BROWN.
    3. PLACE CHICKEN ON A RACK IN A SHALLOW ROASTING PAN. BRUSH WITH BUTTER. BAKE UNCOVERED AT 350F FOR 50-55 MINUTES OR UNTIL JUICES RUN CLEAR, BASTING WITH RESERVED LEMONADE EVERY 15 MINUTES. SERVE WARM OR COLD.

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