LEMONADE OVEN FRIED CHICKEN

4
Kimi Gaines

By
@kimijo

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

Rating:

★★★★★ 3 votes

Comments:
Serves:
5
Prep:
15 Min
Cook:
55 Min

Ingredients

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  • 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

How to Make LEMONADE OVEN FRIED CHICKEN

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.

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About LEMONADE OVEN FRIED CHICKEN

Course/Dish: Chicken
Other Tag: Quick & Easy




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