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Add a photoGREAT SUMMER FRIED CHICKEN RECIPE, BUDGET FRIENDLY AND SUPER EASY TO MAKE! KID APPROVED TOO ;)
Ingredients
- 2 TBSP OF MELTED BUTTER
- 1 CUP VEGETABLE OIL
- 2 TSP PEPPER
- 1 1/2 TSP SALT
- 2 TBSP FLOUR
- 3-4 LBS CHICKEN
- 12 OZ CAN OF FROZEN LEMONADE CONCENTRATE
- 1/2 CUP OF FLOUR
- 2 TBSP FLOUR
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 HRS, TURNING OCCASIONALLY.
- DRAIN AND DISCARD MARINADE FROM CHICKEN. IN A LARGE RESEABLE PLASTIC BAG, COMBINE THE FLOUR, SALT AND PEPPER. ADD CHICKEN A FEW PIECES AT A TIME, AND SHAKE TO COAT. IN A LARGE SKILLET, COOK CHICKEN IN OIL FOR 1 1/2 MINUTES TO 2 MINUTES ON EACH SIDE TILL GOLDEN BROWN.
- PLACE CHICKEN ON A RACK IN A SHALLOW ROASTING PAN. BRUSH WITH BUTTER. BAKE UNCOVERED AT 350F FOR 50-55 MINUTES OR UNTIL JUICES RUN CLEAR, BASTING WITH RESERVED LEMONADE EVERY 15 MINUTES. SERVE WARM OR COLD.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 330g | |
| Recipe makes 5 servings | |
| Calories 1040 | |
| Calories from Fat 722 | 69% |
| Total Fat 81.02g | 101% |
| Saturated Fat 15.51g | 62% |
| Trans Fat 1.13g | |
| Cholesterol 174mg | 58% |
| Sodium 884mg | 37% |
| Potassium 470mg | 13% |
| Total Carbs 35.44g | 9% |
| Dietary Fiber 0.8g | 3% |
| Sugars 19.78g | 13% |
| Protein 42.37g | 68% |
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