LEMONADE FRIED CHICKEN
This chicken is browned on the stovetop, then baked and basted with the lemonade from the pan. Adapted from Blue Plate Specials and Blue Ribbon Chefs by Jane and Michael Stern. Time does not include 2-hour marination/refrigeration. I haven't tried this yet, but it sounds interesting enough!
Provided by Sandi From CA
Categories Chicken
Time 1h25m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Mix lemonade concentrate and water in small bowl. Pour over chicken in larger bowl. Refrigerate 2 hours or longer. Drain chicken and retain liquid.
- Mix together flour, salt, and pepper in a small paper bag. Add well-drained chicken, one piece at a time. Grasp bag closed and shake to flour chicken evenly.
- Heat oil in a 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 fifteen minutes. About 15 minutes before chicken is done, drain off excess juice from pan.
Nutrition Facts : Calories 985.2, Fat 83.9, SaturatedFat 17.4, Cholesterol 122.2, Sodium 737.5, Carbohydrate 33.4, Fiber 0.4, Sugar 24.4, Protein 26.1
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