- 1 can (12 ounces) frozen lemonade concentrate, thawed OR 1 can (6 ounces) frozen lemonade concentrate and 1 can (6 ounces) frozen limeade concentrate, thawed
- 3 - 4 pounds chicken
- 1/2 cup plus 2 tablespoons all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 cup oil
- 2 tablespoons butter, melted
Refrigerate 1/4 cup lemonade (lemonade/limeade) concentrate for basting. Pour remaining concentrate into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 4 hours, turning occasionally.
Drain and discard marinade from chicken. In a large resealable plastic bag, combine the flour, salt, garlic powder, and pepper. Add chicken, a few pieces at a time, and shake to coat. In a large skillet, brown chicken in oil for 1-1/2 to 2 minutes on each side or until golden brown. Place chicken on a rack in a shallow roasting pan. Brush with butter. Bake, uncovered, at 350° for 50-55 minutes or until juices run clear, basting with reserved lemonade concentrate every 15 minutes. Serve warm or cold. Yield: 4-6 servings. My Note: Cooking the chicken on a rack in the pan produces the best result. It's not vital, but if you don't use a rack the chicken becomes rather greasy.
