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Oven-Fried Picnic Chicken

My great-grandson Austin eats only chicken, so it appears on the menu at every family gathering. This version, which marinates chicken in lemonade, is among his favorites.—Anneliese Deising, Plymouth, Michigan
  • Total Time
    Prep: 20 min. + marinating Bake: 50 min.
  • Makes
    4-6 servings

Ingredients

  • 1 can (12 ounces) frozen lemonade concentrate, thawed
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 1/2 cup plus 2 tablespoons all-purpose flour
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 cup canola oil
  • 2 tablespoons butter, melted

Directions

  • Refrigerate 1/4 cup lemonade concentrate for basting. Pour remaining concentrate into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 4 hours, turning occasionally.
  • Drain and discard marinade from chicken. In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat.
  • In a large skillet, brown chicken in oil for 1-1/2 to 2 minutes on each side or until golden brown.
  • Place chicken on a rack in a shallow roasting pan. Brush with butter. Bake, uncovered, at 350° for 50-55 minutes or until juices run clear, basting with reserved lemonade concentrate every 15 minutes. Serve warm or cold.

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