Directions

1. Remove and discard skin from chicken, if desired. Place chicken in a large resealable plastic bag. Reserve and set aside 1/4 cup of the lemonade concentrate. Pour remaining concentrate over chicken; seal bag, and turn to coat. Refrigerate 4 hours, turning bag occasionally.
2. Drain chicken, discarding marinade. In another large resealable plastic bag combine flour, salt and pepper. Add chicken pieces to flour mixture. Seal bag, and shake to coat.
3. Preheat oven to 350°F. In a large skillet heat oil over medium-high heat. Add chicken; cook about 10 minutes or until lightly browned, turning once.
4. Place chicken on a rack in a large foil-lined baking pan. Brush chicken with melted butter. Bake, uncovered, 30 to 40 minutes or until chicken is no longer pink (165°F), brushing with reserved lemonade concentrate during the last 10 minutes. Serve warm.