This is a print preview of "LEMONADE FRIED CHICKEN" recipe.

LEMONADE FRIED CHICKEN Recipe
by CiCi

LEMONADE FRIED CHICKEN

GREAT SUMMER FRIED CHICKEN RECIPE, BUDGET FRIENDLY AND SUPER EASY TO MAKE! KID APPROVED TOO ;)

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 5

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.