Directions:

Preheat oven to 350 degrees F.
Mix lemonade concentrate and water in a small bowl.
Pour over chicken in larger bowl.
Refrigerate 2 hours or longer.
Drain chicken and reserve liquid.
Mix together the flour, salt, and pepper in a small paper bag.
Add well drained chicken, one piece at a time, and shake to coat evenly.
Heat oil in large skillet over moderate heat.
Add floured chicken; cook until evenly browned, turning pieces over carefully.
Remove chicken and arrange in a single layer in a shallow baking pan.
Brush chicken with melted butter.
Add reserved lemonade.
Bake uncovered about 1 hour, basting chicken with lemonade from pan every 15 minutes.
About 15 minutes before chicken is done, drain off excess juice from pan.
Serve hot.