Lemonade Fried Chicken
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
Heat oven to 350 degrees F.
Mix lemonade concentrate and water in a small bowl. Pour over chicken in larger bowl. Refrigerate for 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.
Independence Day Recipes