Oven Fried Lemonade Chicken Recipe - Allrecipes.com
Oven Fried Lemonade Chicken Recipe
  • READY IN hrs

Oven Fried Lemonade Chicken

Recipe by  

"I found the basic recipe for this in the TV Guide over 35 years ago. Even though I've changed it slightly to reduce the fat and increase the flavor, it remains a family favorite to this day. It is very easy and SO delicious... hot OR cold."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    1 hr 45 mins

Directions

  1. Pour the lemonade concentrate, salt, and pepper into a resealable plastic bag. Add the chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour or overnight.
  2. Preheat an oven to 350 degrees F (175 degrees C). Spray a baking sheet generously with cooking spray.
  3. Place the cornflakes in another resealable plastic bag and crush them into fine crumbs. Add the thyme, and mix thoroughly. Remove the chicken pieces from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken pieces into the bag containing the cornflake crumbs and shake to coat well.
  4. Place the chicken breasts on the prepared baking sheet so they don't touch, and spray each one lightly with cooking spray. Bake in the preheated oven for 30 to 45 minutes, until chicken juices run clear, and the top is browned and crunchy. Serve hot or cold.
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Reviews More Reviews

Most Helpful Positive Review
Jan 20, 2009

Came out excellent made as written. I want to make again today but I'm out of cornflakes, so I think I'll try panko just for fun. I liked the lemon flavor a lot and wonder how it would taste with Italian spices. Very easy adaptable recipe. I particularly liked the recipe chilled the next day as slices on a salad with ranch dressing. Very tasty.

 
Most Helpful Critical Review
Jan 16, 2009

I think you could use limeade instead of lemonade for an Island flavor. Breasts are really boring, so I would use 8 bone-in, skin-on thighs. Also I would substitute panko for the cornflakes and add 1/2 tsp. red pepper flakes for zip. Garnish with chopped fresh cilantro or parsley according to taste.

 

41 Ratings

Jan 20, 2009

Delicious. Scaled down to 2 chix breasts and used seasoned bread crumbs instead of cornflakes and thyme. Marinated about an hour, cooked in about 1/2 hour. Served with roasted potatoes that I cooked on the same pan as the chix and steamed broccoli. Very moist, very easy, definately a keeper.

 
Apr 13, 2009

I really liked this recipe. The lemonade was not overpowering, just added a little flavor. I also used panko crumbs and my whole family really enjoyed this chicken.

 
Mar 31, 2009

I thought it was really good! Had a sweet lemony flavor. I think it's best to pound the chicken thin so that it cooks more evenly. If any parts get burned it can leave a really funny taste

 
Jan 15, 2009

keep trying

 
Jun 15, 2009

This is my husband's favourite dinner-so easy and delicious! I took some of the suggestions and marinade the breasts in limeade. I always use cornflakes and toss in a few extra spices instead of the thyme-chili and garlic powder. Will keep making this again and again, thanks!

 
May 24, 2010

This was ok. The lemon taste was too strong so perhaps next time i'll water it down a bit. It was incredibly easy to make.

 

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Nutrition

  • Calories
  • 223 kcal
  • 11%
  • Carbohydrates
  • 23.5 g
  • 8%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 3 g
  • 5%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 25.1 g
  • 50%
  • Sodium
  • 498 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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