LEMONADE OVEN FRIED CHICKEN

Kimi Gaines

By
@kimijo

THIS RECIPE HAS GOT THE WORD FOR THE DAY AROUND IT "UNUSUAL" FOR SURE. CAN'T WAIT TO TRY IT!!


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Comments:

Serves:

5

Prep:

15 Min

Cook:

55 Min

Ingredients

12 oz
frozen lemonade concentrate (thawed)
2 clove
garlic, minced
3-4 lb
chicken, broiler-fryer, cut up
1/2 c
flour
2 Tbsp
flour
1 1/2 tsp
salt
1/2 tsp
pepper
1 c
vegetable oil
2 Tbsp
butter, melted

Directions Step-By-Step

1
REFRIGERATE 1/4 CUP LEMONADE CONCENTRATE FOR BASTING. POUR REMAINING CONCENTRATE INTO A LARGE RESEALABLE PLASTIC BAG AND ADD GARLIC; 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.

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy