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Oven-Fried Picnic Chicken

 Oven-Fried Picnic Chicken
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
4-6 ServingsPrep: 20 min. + marinating Bake: 50 min.


  • 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


  • 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.

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Oven-Fried Picnic Chicken (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.