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 minutesServes 8 people
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
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Skin chicken, if desired.
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Place chicken in a large resealable plastic bag set in a large bowl.
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Set aside 1/4 cup of the lemonade concentrate.
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Pour remaining concentrate over chicken; seal bag.
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Refrigerate 4 hours, turning bag occasionally.
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Remove chicken from marinade; discard marinade.
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In another large resealable bag combine flour, salt, lemon pepper, and cayenne.
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Add chicken to bag, a few pieces at a time. Shake to coat.
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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.
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Place chicken on a rack in a large foil lined baking pan.
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Brush with melted butter.
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Bake, uncovered, 30 to 40 minutes, brushing with reserved lemonade concentrate during the last 10 minutes of baking.
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Chicken is done when instant-read thermometer inserted into legs and thighs registers 165 degrees.