Picnic Fried Chicken Recipe

Picnic Fried Chicken RecipePhoto by: Taste of Home Picnic Fried Chicken Recipe Rating 5

For our family, it's not a picnic unless there's fried chicken! Chicken, deviled eggs and potato salad are all "musts" for a picnic as far as my husband is concerned. This is a "Golden Oldie" recipe for me—I've used it any number of times, both for leisure time picnics and as part of a meal I pack and take out to the field for my grain farmer. I enjoy cooking, especially giving a recipe a couple of tries and adjusting it or throwing it out. I always remember back to the way Mom or Grandma used to do things when I'm in the kitchen—the memory inspires me!

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Picnic Fried Chicken Recipe
  • Prep: 30 min. + marinating Cook: 40 min.
  • Yield: 4 Servings
30 40 70

Ingredients

  • 1 broiler/fryer chicken (3 pounds), cut up
  • 3/4 to 1 cup buttermilk
  • COATING:
  • 1-1/2 to 2 cups all-purpose flour
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon paprika
  • 1/4 teaspoon ground sage
  • 1/4 teaspoon ground thyme
  • 1/8 teaspoon baking powder
  • Oil for frying

Directions

  • Pat chicken pieces with paper towels; place in large flat dish. Pour buttermilk over chicken; cover, and allow to soak at least 1 hour or overnight in refrigerator.
  • Combine coating ingredients in large resealable plastic bag. Add chicken pieces, one at a time, and shake to coat well. Lay coated pieces on waxed paper for 15 minutes to allow coating to dry (will cling better in frying).
  • In an electric skillet or deep fryer, heat 1/2 inch oil to 350°-360°. Fry chicken, several pieces at a time, for about 3 minutes on each side. Reduce heat to 325°; cook chicken, turning occasionally, for 25-35 minutes or until juices run clear and chicken is tender. Remove to paper towels and keep warm. Yield: 4 servings.

Originally published as Country Fried Chicken in Reminisce March/April 1991, p37

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Taste of Home

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Reviews for Picnic Fried Chicken (5)

Picnic Fried Chicken Recipe

Picnic Fried Chicken

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Reviewed on Oct. 01, 2011 by Louise.Hooper

I have this cooking at the moment. Looks fantastic. I'm thrilled to finally have a good fried chicken recipe!


Reviewed on Mar. 16, 2011 by jicook13

WOW! I loved it and can't wait to make it again, the only change that I made was I used smoked paprika.


Reviewed on May. 30, 2010 by Aquarelle

I made a pile of chicken wing drummettes for a party using this recipe & technique (with cooking time adjusted, naturally). They were gobbled up. The seasonings in the coating are very subtle so I may try to tweak them a bit next time I make this, but the method is foolproof.


Reviewed on May. 30, 2010 by Tom1234

My friends and family love the juciness of the recipe and so do I. MMMMMMM!


Reviewed on Feb. 03, 2010 by FriedaG

My husband thinks the combination of seasonings is outstanding. When he takes the notion to fry chicken, this is the recipe he uses. I am delighted when he wants to cook so naturally I agree with his assessment: it really is good.

 
 
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