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Oven-Fried Picnic Chicken Recipe

Oven-Fried Picnic Chicken Recipe photo by Taste of Home

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My great-grandson Austin eats only chicken, so it appears on the menu at every family gathering. This version, which marinates chicken in lemonade, is among his favorites.—Anneliese Deising, Plymouth, Michigan

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Oven-Fried Picnic Chicken Recipe

Prep: 20 min. + marinating Bake: 50 min.

Yield: 4-6 Servings

20 50 70

Ingredients

1 can (12 ounces) frozen lemonade concentrate, thawed
1 broiler/fryer chicken (3 to 4 pounds), cut up
1/2 cup plus 2 tablespoons all-purpose flour
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 cup canola oil
2 tablespoons butter, melted

Directions

Refrigerate 1/4 cup lemonade 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 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.

Originally published as Oven-Fried Picnic Chicken in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p214

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Reviews for Oven-Fried Picnic Chicken

Oven-Fried Picnic Chicken

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(1-10) of 15 reviews

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Reviewed on Feb. 17, 2013 by scalleja

This is one of my Son's favorite recipes. I marinate it overnight and it makes a GREAT Sunday dinner!!

Reviewed on Aug. 04, 2012 by cwbuff2

This is a tasty and different take on fried chicken. I thought maybe the lemonade concentrate would turn out too strong, but my family and I liked the tang the lemonade gave the coating. However, I suggest "dabbing" the butter and lemonade on, not "brushing" it which would disrupt the coating. In order for it to turn out a little more crispy, next time I think I'll baste the chicken only 2 times, not 3 as the recipe indicates, and I did marinate it overnight beforehand. Oh, and tell the food police to take a hike.

Reviewed on Jan. 20, 2012 by powerma

horrible

Reviewed on May. 30, 2011 by mom210

I should have marinated the chicken overnight for more lemon flavor, but still the family loved it. The skin had a nice crispness and the meat was very tender.

Reviewed on Jan. 26, 2011 by loving good food

this was so delicious...if you prefer light chicken recipes then go to that section...save the reviews for the ones that have tried and like the recipe please. thank you.

Reviewed on May. 30, 2009 by cherikzaiger

If I wanted a "light" recipe I would have looked in the "light" section. Perhaps dentaljenn is in the wrong area. This sounds great to me and I plan to try it! Thanks for the posting.

Reviewed on May. 22, 2009 by Terysen

I think it sound great and I plan on trying it. Thanks for the recipe.

Reviewed on May. 21, 2009 by dentaljenn

It's not in the light section for a reason guys.

Reviewed on May. 21, 2009 by arleneoliver

Hey turtlemama. the noise you will be hearing will be your arties slamming shut with all that fat. AMO

Reviewed on May. 21, 2009 by Barb Wylie

It can not be oven fried when it is cooked in all that oil. Should have gone directly to the oven. jbarb 60

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