Picnic Fried Chicken Recipe
- 1 broiler/fryer chicken (3 pounds), cut up
- 3/4 to 1 cup buttermilk
- 1-1/2 to 2 cups King Arthur Unbleached 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
- 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.
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Picnic Fried Chicken(12)
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I added a bit of cajun seasoning with it. A batch of fresh buttermilk biscuits, now that is cooking!
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.
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.
We enjoyed this delicious fried chicken, and I will definitely make it again. Thanks!
This is a fantastic recipie. in addition to seasoning the coating for the chicken, i also seasoned the individual pieces of chicken prior to soaking the pieces in buttermilk overnight. If you like your chicken flavorful i would recommend seasoning the chicken as well.