Picnic Fried Chicken Recipe
- 1 broiler/fryer chicken (3 pounds), cut up
- 3/4 to 1 cup buttermilk
- 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
- 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.
5 ounces cooked chicken: 623 calories, 40g fat (7g saturated fat), 106mg cholesterol, 748mg sodium, 26g carbohydrate (2g sugars, 1g fiber), 38g protein .
Reviews for Picnic Fried Chicken
"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."
"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!"
"I just made this chicken last night and it was perfect! It was actually the first time I had ever made homemade fried chicken and I was so glad it went over well and I could add it to my recipe collection. The only thing I did different from the recipe was I was 2.5 lbs of chicken legs instead of a full fryer. I also only cooked each leg for about 5 mins on each side and they were still done all the way through and nice and golden. I didn't have an oil Thermometor so I just had my stove top on about medium high (7 out of 8 setting) to heat it up, then took it down to about 5-6 out of 8 setting. Next time I will try to cook it a little longer on each side just to make sure there is no blood in the center of the bones and maybe add some chili powder and reduce the flour to 1 and 1/4 cup to have a better spice to flour ratio."
"I have this cooking at the moment. Looks fantastic. I'm thrilled to finally have a good fried chicken recipe!"
"WOW! I loved it and can't wait to make it again, the only change that I made was I used smoked paprika."
"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."
"My friends and family love the juciness of the recipe and so do I. MMMMMMM!"
"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."
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.