tangy fried chicken

(from kintyre’s recipe box)

450 calories, 21 g fat, 5g saturated fat, 155mg cholesterol, 480mg sodium, 12g carbohydrate, 0g fiber, 50g protein

Source: recipe card

Cook time: 40 minutes
Serves 8 people

Categories: dinner, not tried

Ingredients

  • 1 (3 to 4 pound) whole broiler/fryer chicken, cut up
  • 1 (12 ounce) can frozen lemonade concentrate, thawed
  • 2/3 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon lemon pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup vegetable oil
  • 2 tablespoon butter, melted

Directions

  1. Skin chicken, if desired.

  2. Place chicken in a large resealable plastic bag set in a large bowl.

  3. Set aside 1/4 cup of the lemonade concentrate.

  4. Pour remaining concentrate over chicken; seal bag.

  5. Refrigerate 4 hours, turning bag occasionally.

  6. Remove chicken from marinade; discard marinade.

  7. In another large resealable bag combine flour, salt, lemon pepper, and cayenne.

  8. Add chicken to bag, a few pieces at a time. Shake to coat.

  9. Preheat oven to 350 degrees. In a 12 inch skillet cook chicken in hot oil over medium high heat 10 minutes or until browned, turning once.

  10. Place chicken on a rack in a large foil lined baking pan.

  11. Brush with melted butter.

  12. Bake, uncovered, 30 to 40 minutes, brushing with reserved lemonade concentrate during the last 10 minutes of baking.

  13. Chicken is done when instant-read thermometer inserted into legs and thighs registers 165 degrees.

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