Oven Fried Lemonade Chicken

Oven Fried Lemonade Chicken

24 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    1 h 45 m
Recipe by  DEBWALTER

“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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Adjust Servings

Original recipe yields 6 servings



  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 (24)

Rate This Recipe


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.

Wendy H

Wendy H

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.



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.

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Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet



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Yummy Chicken


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