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