Oven-Fried Picnic Chicken Recipe
Oven-Fried Picnic Chicken Recipe photo by Taste of Home
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Oven-Fried Picnic Chicken Recipe

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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
TOTAL TIME: Prep: 20 min. + marinating Bake: 50 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 20 min. + marinating Bake: 50 min.
MAKES: 4-6 servings


  • 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


  1. 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.
  2. 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.
  3. In a large skillet, brown chicken in oil for 1-1/2 to 2 minutes on each side or until golden brown.
  4. 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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scalleja User ID: 1912433 155583
Reviewed Feb. 17, 2013

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

cwbuff2 User ID: 5946195 155582
Reviewed Aug. 4, 2012

"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."

powerma User ID: 3900806 207390
Reviewed Jan. 20, 2012


mom210 User ID: 3542575 133943
Reviewed May. 30, 2011

"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."

loving good food User ID: 5670034 159456
Reviewed Jan. 26, 2011

"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."

cherikzaiger User ID: 3790430 136223
Reviewed May. 30, 2009

"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."

Terysen User ID: 186801 155581
Reviewed May. 22, 2009

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

dentaljenn User ID: 1526466 159455
Reviewed May. 21, 2009

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

arleneoliver User ID: 4098755 133941
Reviewed May. 21, 2009

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

Barb Wylie User ID: 1711111 75223
Reviewed May. 21, 2009

"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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