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Oven Fried Lemonade Chicken


"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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1 h 45 m servings 223 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 223 kcal
  • 11%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 23.5g
  • 8%
  • Protein:
  • 25.1 g
  • 50%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 498 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 24
  1. 41 Ratings

Most helpful positive review

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 wi...

Most helpful critical review

keep trying

Most helpful
Most positive
Least positive

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 wi...

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...

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...

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.

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

keep trying

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.

This is good, quick, tasty cooking. I used the basic idea of the recipe with the following modifications: 1 (12 oz) can of Minute Maid Concentrated Lemonade, Seasoned to taste prior to placing...

This was good! I used a Pumpkin Flax cereal, which resulted in a very flavorful crust on the chicken. Otherwise I followed the recipe! The lemon flavor in the background is great!