Lemonade Fried Chicken
by Paula Williams
SERVINGS
6 to 8 servings scale / convert
INGREDIENTS
1 can (6 oz.) lemonade
1 cup water
2-1/2 lb. fryer chicken, cut up
1/4 cup flour
1 tsp. salt
1/4 tsp. ground black pepper
1 cup vegetable oil
2 tbsp. butter, melted
INSTRUCTIONS
Preheat oven to 350°F. Mix lemonade concentrate and water in a small bowl. Pour over chicken in larger bowl. Refrigerate 2 hours or longer. Drain chicken and reserve liquid. Mix together the flour, salt, and pepper in a small paper bag. Add well drained chicken, one piece at a time, and shake to coat evenly. Heat oil in large skillet over moderate heat. Add floured chicken; cook until evenly browned, turning pieces over carefully. Remove chicken and arrange in a single layer in a shallow baking pan. Brush chicken with melted butter. Add reserved lemonade. Bake uncovered about 1 hour, basting chicken with lemonade from pan every 15 minutes. About 15 minutes before chicken is done, drain off excess juice from pan. Serve hot.
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TAGS
chicken, lemonchicken, main courses add tags
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