Lemonade Fried Chicken
Source of Recipe
Internet
List of Ingredients
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 vegetable oil
2 tablespoons butter, melted
Recipe
Preheat oven to 350 F.
Mix lemonade concentrate and water in a small bowl. Pour over chicken in larger bowl. Refrigerate at least 2 hours. 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.
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. (Chicken is considered done when it reaches an internal temperature of 180 F on a meat thermometer and when the chicken is pierced at its thickest point with a fork and the juice runs clear and not pink.)
Yields 4 to 5 servings.
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