Independence Day Recipes

Lemonade Fried Chicken

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  • 6 ounces frozen lemonade concentrate
  • 1 cup water
  • 2 1/2 pounds frying chicken, cut up
  • 1/4 cup unbleached flour
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup vegetable oil
  • 2 tablespoons butter, melted


  1. Heat oven to 350 degrees F.
  2. Mix lemonade concentrate and water in a small bowl. Pour over chicken in larger bowl. Refrigerate for 2 hours or longer.
  3. Drain chicken and reserve liquid.
  4. 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.
  5. Heat oil in large skillet over moderate heat. Add floured chicken; cook until evenly browned, turning pieces over carefully.
  6. Remove chicken and arrange in a single layer in a shallow baking pan. Brush chicken with melted butter. Add reserved lemonade.
  7. Bake uncovered for 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.
  8. Serve hot.

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