Lemonade Oven Fried Chicken Food

LEMONADE FRIED CHICKEN

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.

LEMONADE FRIED CHICKEN

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.

CRISPY LEMON-FRIED CHICKEN

Steps:

• Place chicken pieces in a large bowl; add 3 teaspoons salt, lemon juice and enough water to cover chicken. Cover and refrigerate overnight. , Drain thoroughly. In a resealable plastic bag, combine the flour, paprika, pepper and remaining salt. Add chicken pieces; seal bag and toss to coat. , In a large skillet, heat 1/2 in. of oil to 375°. Add chicken; brown on all sides, about 20 minutes. Reduce heat. Carefully add water; cover and cook for 20 minutes or until juices run clear. Uncover; cook 10 minutes longer or until chicken is crisp.

LEMONADE OVEN FRIED CHICKEN

Steps:

• 1. REFRIGERATE 1/4 CUP LEMONADE CONCENTRATE FOR BASTING. POUR REMAINING CONCENTRATE INTO A LARGE RESEALABLE PLASTIC BAG AND ADD GARLIC; ADD CHICKEN. SEAL BAG AND TURN TO COAT; REFRIGERATE FOR 4 HRS, TURNING OCCASIONALLY.
• 2. 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.
• 3. 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.

EASY OVEN FRIED CHICKEN

Steps:

• Preheat oven to 425 degrees F.
• Mix flour, salt, paprika, and pepper in a shallow bowl.
• Rinse off chicken pieces and coat in four mixture.
• Heat butter and shortening in a 13X9X2-inch baking dish at 425 degrees F until melted.
• Place coated chicken pieces (skin side down) in dish.
• Cook uncovered for 30 minutes.
• Turn chicken; cook uncovered about 30 minutes longer.

OVEN FRIED LEMON CHICKEN

Steps:

• Marinate chicken in lemon juice & garlic salt for 1 hour, turning frequently.
• Prehaet oven to 350.
• Lightly coat a 9 X 13 pan with cooking spray.
• Dip chicken pieces in sour cream & then roll in crumbs.
• Place each piece in pan & cover tightly with aluminum foil.
• Bake for 45 minutes.
• Remove foil -- increase oven temp to 450.
• Bake an additional 15 minutes.

CHIPOTLE OVEN FRIED CHICKEN

Steps:

• Using a food processor, blend together the chipotle chile, mayo, salt and pepper until the mixture is smooth.
• In a baking dish arrange chicken in one layer and coat coat with entire mayo mixture.
• Chill the chicken covered for at least 1 hour or overnight.
• Using a large bowl, combine bread crumbs, cayenne pepper, salt and pepper.
• Then coat each piece of chicken with the mixture.
• Place chicken on roasting racks and bake them at 425 in the oven.
• (turning them one time) for thirty minutes.
• Reduce the temperature to 375 and bake for 15 minutes more, or until it is cooked.

OVEN-FRIED CORNFLAKE CHICKEN

Steps:

• Preheat the oven to 375 degrees.
• Place the cornflake crumbs in a shallow dish. In a bowl, combine the melted margarine, lemon juice, salt and pepper. Use a fork to beat the mixture together.
• Dip the chicken into the lemon-margarine mixture and then into the crumbs.
• Place the coated pieces on a baking sheet that has been sprayed with non-stick spray. Repeat with the remaining chicken. Arrange them so they don't touch each other if possible.
• Bake at 375° for 45 minutes.

CHINESE LEMONADE CHICKEN

Steps:

• 1. chicken: rinse and pat dry chicken pieces. set aside. In a pie tin combine salt,lemon pepper,flour and cornstarch. In another pie tin combine egg yolks and soy sauce, beating well to combine.
• 2. Preheat a large cast iron skillet and add about 1 inch vegetable oil and heat to medium high. Dip chicken pieces in the flour mixture , shake off excess. then dip into egg mixture coating throughly. Place chicken pieces in hot oil and fry on all sides until golden brown. Be sure not to crowd the pan as they will not brown evenly. Place on an oven safe platter and keep in oven until ready to serve in a 250^ oven. Continue frying chicken pieces until all are fried and in the oven.
• 3. Sauce: In a medium sauce pan with heavy bottom, add the lemonade,and remaining ingredients, except the cornstarch and cold water. Cook and stir sauce until sugar has dissolved. Combine the cornstarch and water and add to the sauce- stirring to blend and continue stirring until thickened. Remove from heat when thickened.
• 4. Serve with rice and sauce over chicken on a plate with some chopped green onion tops over all.