Oven-Fried Picnic Chicken |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 4 |
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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 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 king arthur unbleached all-purpose flour |
1-1/2 teaspoons salt |
1/2 teaspoon pepper |
1 cup canola oil |
2 tablespoons butter, melted |
Directions:
1. 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.
2. 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.
3. In a large skillet, brown chicken in oil for 1-1/2 to 2 minutes on each side or until golden brown.
4. 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. Yield: 4-6 servings.
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