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Picnic Fried Chicken Recipe
Picnic Fried Chicken Recipe photo by Taste of Home

Picnic Fried Chicken Recipe

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4.5 13
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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. —Edna Hoffman, Hebron, Indiana
TOTAL TIME: Prep: 30 min. + marinating Cook: 40 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. + marinating Cook: 40 min.
MAKES: 6 servings

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

Nutritional Facts

5 ounces cooked chicken equals 623 calories, 40 g fat (7 g saturated fat), 106 mg cholesterol, 748 mg sodium, 26 g carbohydrate, 1 g fiber, 38 g protein.

Directions

  1. 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.
  2. 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).
  3. 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: 6 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.


Reviews for Picnic Fried Chicken

AVERAGE RATING
(13)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
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MY REVIEW
Reviewed Feb. 11, 2016

"I'm from the south and every Sunday my mother would prepare a fresh chicken from the yard for dinner. I think the butter milk soak gave the chicken the flavor of fresh never frozen taste. It's just a matter of taste I preferred organic frozen chicken. The soak made the skin firm on the outside and soft on the inside. I make great tasting chicken and I think I will stay with my own recipe."

MY REVIEW
Reviewed Oct. 5, 2013

"I added a bit of cajun seasoning with it. A batch of fresh buttermilk biscuits, now that is cooking!"

MY REVIEW
Reviewed Aug. 18, 2013

"I forgot to say in my 1st review that I put the coating mixture in 2 separate bags as it tends to get a little "gloppy" after the first 5 pieces. I put the coated chicken on a wire rack set over a rimmed baking sheet lined with foil. When it has finished cooking, I put it on a clean wire rack over clean foil as it drains the grease off better than paper towels."

MY REVIEW
Reviewed Aug. 18, 2013

"I've made this recipe twice (I don't fry chicken very often) and my husband goes wild over it. I use a deep heavy skillet and cover it, with the lid ajar, for the first 5 minutes; then uncover and cook for 5 to 7 minutes longer. I also season the buttermilk with salt & pepper."

MY REVIEW
Reviewed Apr. 30, 2013

"We enjoyed this delicious fried chicken, and I will definitely make it again. Thanks!"

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