Lemonade Fried Chicken Recipe - Cooking Index
Lemonade Fried Chicken Recipe - Cooking Index
| 6 oz | 170g | Frozen lemonade concentrate |
| 1 cup | 237ml | -- water |
| 2 1/2 lbs | 1135g / 40oz | Fryer - cut up |
| 1/4 cup | 15g / 0.5oz | Flour - unbleached |
| 1 teaspoon | 5ml | Salt |
| 1/4 teaspoon | 1.3ml | Black pepper - ground |
| 1 cup | 237ml | Vegetable oil |
| 2 tablespoons | 30ml | Butter - melted |
Preheat oven to 350 degrees F.
Mix lemonade concentrate and water in a small bowl. Pour over chicken in larger bowl. Refrigerate 2 hours or longer. Drain chicken and reserve liquid.
Mix together the flour, salt, and pepper in a small paper bag. Add well drained chicken, one piece at a time, and shake to coat 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. Serve hot.
Source:
Sylvia Groschwitz
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