Oven Fried Lemonade Chicken Recipes

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LEMONADE FRIED CHICKEN



Lemonade Fried Chicken image

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

1 (6 ounce) can frozen lemonade concentrate
1 cup water
1 (2 -2 1/2 lb) roasting chickens, cut up
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup oil
2 tablespoons butter, melted

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

LEMONY FRIED CHICKEN



Lemony Fried Chicken image

Provided by Giada De Laurentiis

Categories     main-dish

Time 4h55m

Yield 4 servings

Number Of Ingredients 9

1/2 cup buttermilk
1/4 cup extra-virgin olive oil
2 teaspoons coriander seeds, toasted and cracked
2 teaspoons lemon zest (2 lemons)
Kosher salt
One 3 1/2-pound chicken, cut into 8 pieces
2 cups vegetable oil
1 1/2 cups gluten-free flour, such as Cup4Cup
Lemon wedges, for serving

Steps:

  • In a large re-sealable plastic bag, mix together the buttermilk, olive oil, coriander, lemon zest and 1 1/2 teaspoons salt. Add the chicken pieces, seal the bag and massage to coat. Refrigerate for at least 4 hours and up to 1 day, turning the chicken pieces occasionally.
  • Add enough oil to a large, heavy frying pan (preferably cast iron) to come 1 inch up the sides of the pan. Heat over medium until the oil reaches 325 degrees F on a deep-frying thermometer.
  • Place the flour in a medium bowl and season with 1/2 teaspoon salt. Working one piece at a time, remove the chicken from the marinade and dredge in the seasoned flour. Shake off the excess flour, then add the chicken to the hot oil. Fry, turning occasionally, until the chicken is golden brown and just cooked through, about 25 minutes. Using tongs, transfer the chicken to a cooling rack over a baking sheet and allow to drain.
  • Arrange the fried chicken on a warm platter and serve with lemon wedges.

OVEN FRIED LEMONADE CHICKEN



Oven Fried Lemonade Chicken image

I found the basic recipe for this in the TV Guide over 35 years ago. Even though I've changed it slightly to reduce the fat and increase the flavor, it remains a family favorite to this day. It is very easy and SO delicious... hot OR cold.

Provided by DEBWALTER

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Oven Fried

Time 1h45m

Yield 6

Number Of Ingredients 6

1 (6 ounce) can frozen lemonade concentrate, thawed
1 teaspoon salt
½ teaspoon ground black pepper
6 skinless, boneless chicken breast halves
1 ½ cups cornflakes cereal
1 teaspoon dried crushed thyme

Steps:

  • Pour the lemonade concentrate, salt, and pepper into a resealable plastic bag. Add the chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour or overnight.
  • Preheat an oven to 350 degrees F (175 degrees C). Spray a baking sheet generously with cooking spray.
  • Place the cornflakes in another resealable plastic bag and crush them into fine crumbs. Add the thyme, and mix thoroughly. Remove the chicken pieces from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken pieces into the bag containing the cornflake crumbs and shake to coat well.
  • Place the chicken breasts on the prepared baking sheet so they don't touch, and spray each one lightly with cooking spray. Bake in the preheated oven for 30 to 45 minutes, until chicken juices run clear, and the top is browned and crunchy. Serve hot or cold.

Nutrition Facts : Calories 222.8 calories, Carbohydrate 23.5 g, Cholesterol 67.1 mg, Fat 3 g, Fiber 0.4 g, Protein 25.1 g, SaturatedFat 0.8 g, Sodium 498.3 mg, Sugar 17.2 g

LEMONADE CHICKEN



Lemonade Chicken image

It doesn't take a seasoned cook to turn out this scrumptious entree. Served with your favorite salad, it makes a wonderful summer supper. Try it with limeade or orange juice in place of lemonade. My family raves about every refreshing version.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 6

1 can (12 ounces) frozen lemonade concentrate, thawed
2 tablespoons brown sugar
2 tablespoons soy sauce
1 teaspoon garlic powder
3/4 teaspoon minced fresh mint or 1/4 teaspoon dried mint
6 bone-in chicken breast halves (8 ounces each)

Steps:

  • In a large resealable bag, combine the first five ingredients. Remove half of the marinade to a small bowl; cover and refrigerate. Add chicken to the bag; seal and turn to coat. Refrigerate overnight, turning occasionally., Drain and discard marinade. Grill, covered, over medium heat for 10 minutes on each side, basting occasionally with reserved marinade. Grill 5-10 minutes longer or until chicken juices run clear; basting and turning several times.

Nutrition Facts : Calories 227 calories, Fat 4g fat (1g saturated fat), Cholesterol 91mg cholesterol, Sodium 198mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 0 fiber), Protein 33g protein.

LEMONADE FRIED CHICKEN



Lemonade Fried Chicken image

Make and share this Lemonade Fried Chicken recipe from Food.com.

Provided by GingerlyJ

Categories     Whole Chicken

Time 3h30m

Yield 2 pounds, 6-8 serving(s)

Number Of Ingredients 8

6 ounces frozen lemonade concentrate
1 cup water
2 1/2 lbs broiler-fryer chickens, cut up
1/4 cup flour, unbleached
1 teaspoon salt
1/4 teaspoon pepper
1 cup vegetable oil
2 tablespoons butter, melted

Steps:

  • 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 in preheated 350-degree oven 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. Serve hot.

Nutrition Facts : Calories 852.6, Fat 69, SaturatedFat 15.3, Cholesterol 152.1, Sodium 557.7, Carbohydrate 22.2, Fiber 0.3, Sugar 16.2, Protein 35.9

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Top Asked Questions

What is in oven fried lemon Parmesan chicken tenders?
Ultra-crispy on the outside and incredibly juicy on the inside, these oven-fried lemon Parmesan chicken tenders are so good and so easy, they're going to instantly become a dinner staple! In a large bowl, whisk milk, egg, lemon juice, zest, garlic, and salt and pepper to taste until smooth.
What is the best way to cook chicken in the oven?
Directions. Pour water, olive oil, and lemon juice over chicken; sprinkle with bread crumbs, garlic powder, parsley, and paprika. Season with salt and pepper. Cover baking dish with aluminum foil and cut a few slits in foil to vent. Bake chicken breasts in preheated oven until no longer pink in the center and the juices run clear, about 45 minutes.
How to cook chicken strips in oven with Parmesan?
In a shallow bowl, combine Parmesan, breadcrumbs, parsley, and salt and pepper to taste. Remove chicken strips from marinade and dredge in Parmesan mixture, coating both sides. Place coconut oil on a large baking sheet and place in oven 3-4 minutes until melted and hot.
How to cook chicken strips in the oven with coconut oil?
Remove chicken strips from marinade and dredge in Parmesan mixture, coating both sides. Place coconut oil on a large baking sheet and place in oven 3-4 minutes until melted and hot. Arrange breaded chicken tenders in a single layer on baking sheet.

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