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Picnic Fried Chicken

 Picnic Fried Chicken
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 reci
4 ServingsPrep: 30 min. + marinating Cook: 40 min.

Ingredients

  • 1 broiler/fryer chicken (3 pounds), cut up
  • 3/4 to 1 cup buttermilk
  • COATING:
  • 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

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

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Picnic Fried Chicken (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.