Picnic Fried Chicken
Picnic Fried Chicken
from the kitchen of: Selena Cooper For many families, a picnic just isn’t a picnic without fried chicken. This recipe has been tested on the most demanding of chicken connoisseurs and wins rave reviews every time!
Author:
Cuisine: American
Recipe type: Main Dish
Ingredients
  • 3 lb broiler-fryer chicken cut up (may substitute cut up chicken breasts)
  • 1 qt buttermilk vegetable oil for frying COATING
  • 4 c all purpose flour
  • 4 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tbs paprika
  • ½ tsp ground sage
  • ½ tsp ground thyme
  • ¼ tsp baking powder
Instructions
  1. Pat chicken pieces with paper towels; place in a large shallow dish. Pour buttermilk over chicken; cover and allow to soak at least 1 hour or overnight in refrigerator. When ready to fry the chicken, prepare coating. Combine all ingredients in a large resealable plastic bag. Add chicken pieces, one at a time, and shake to coat well. Allow coated pieces to rest on waxed paper at least 15 minutes (the coating will dry and cling better during frying). After 15 minutes, once again shake the chicken pieces in the coating. This double application is the secret to the coating clinging to the chicken during frying. In an electric skillet, heat 1½ inches oil to 350° to 360°F. Fry chicken, several pieces at a time, for about 3 minutes on each side. Reduce heat to 325°F; cook chicken, turning occasionally, for 20 to 25 minutes or until juices run clear and chicken is tender.

 

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