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| Lemonade Fried Chicken |
- 1/ 6-ounce can frozen lemonade concentrate
- 1 cup water
- 1 2- to 2-1/2-pound chicken, cut up
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup oil
- 2 tablespoons butter, melted
Preheat oven to 350 degrees.
Mix lemonade concentrate and water in small bowl.
Pour over chicken in larger bowl. Refrigerate 2 hours or longer. Drain chicken and retain liquid.
Mix together flour, salt, and pepper in a small paper bag.
Add well-drained chicken, one piece at a time. Grasp bag closed and shake to flour chicken evenly.
Add floured chicken into pan of hot oil; 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 for about 1 hour, basting chicken with lemonade from pan every fifteen minutes.
About 15 minutes before chicken is done, drain off excess juice from pan.
Helpful Tips for Lemonade Fried Chicken:
- Select medium sized chicken pieces and try to have fresh chicken rather than frosted chicken, as it does not absorb the marinating juices well because of excessive water in it.
- Apply some cuts on the surface and deep up to 1 inch so that the lemonade can penetrate in every flesh slice.
- For best taste, try to marinade the chicken a night before cooking giving ample of time for absorbing the lemonade.
- Mix the spices in a dry polythene bag, dip every piece in it, and shake well so that the wet piece is fully coated with flour and spices.
- Try to use timer for accurate results because fresh chicken meat does not require much time in cooking and burns quickly as I have experienced personally.
- These are the valuable tips my beloved wife gave me after dictating the recipe and the results were awesome. I was not assuming that I can cook so well. I would advise you to try cooking it and enjoy eating it. Best of luck!
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