- 6 boneless, skinless chicken breasts or tenderloins
- salt and pepper
- 2 to 3 cups of vegetable or canola oil, for frying
- 1 cup flour
- ½ cup cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg
- 1-1/3 cup water
- ½ cup sweet orange marmalade
- ½ cup lemonade concentrate
Trim the chicken of any fat and sinew. Season each piece with salt and pepper and set aside.
In a shallow dish, combine flour, cornstarch, baking powder, and salt. In a separate shallow dish, whisk together egg and water. Dip chicken breasts in egg mixture, then coat in flour mixture. Set aside.
Heat oil in a large skillet over medium heat until it reaches is 350°F. Carefully add the chicken to the hot oil, being careful not to overcrowd the pan. The amount of time it takes to fry boneless chicken will vary depending on the thickness of the chicken and the size of the pieces. For thin chicken tenderloins, it will typically take about 3-4 minutes per side. For thicker chicken breasts, it may take 8-10 minutes per side. They should be golden brown and cooked through. Don’t move the chicken around too much while they are frying. Let them sit undisturbed so that they can brown evenly. If the chicken start to brown too quickly, reduce the heat to medium. Don’t overcook the chicken. They should be cooked through, but still moist. Use a slotted spoon to remove the chicken breasts from the oil and drain on paper towels, then place on serving dish.
Prepare the sauce. In a glass bowl, combine the marmalade and lemonade concentrate to make a sauce. Mix until smooth. Heat until warm in the microwave oven. Pour marmalade mixture over chicken breasts. Serves 6.