Picnic Fried Chicken
Picnic Fried Chicken – Chicken marinated in a spicy buttermilk marinade, fried and then chilled before serving. Picnic Fried Chicken My intent was to grill out this weekend and then it went up over 90 so I decided a fried chicken recipe sounded good to me instead. I haven’t made fried chicken since last winter so once every 6 months it isn’t going to kill you. I so rarely eat fried foods these days but once in a while it sure tastes good and I love this chicken cold, making it a perfect summertime chicken recipe. This chicken starts out in a spicy buttermilk marinade, at least 2 hours and preferably 4 hours. Chicken tenders would work very well in this marinade also, just do 2 hours max and cut the frying time until at least half of the time. Follow me on Facebook, Google+ , Instagram or Pinterest to see when I post or share something new! Picnic Fried Chicken Author: Mary Ellen Prep time: 4 hours Cook time: 30 mins Total time: 4 hours 30 mins Serves: Serves 4 - 6 1 chicken 1 chicken 2 cups buttermilk 1 teaspoon salt 1 teaspoon pepper 1/2 teaspoon Tabasco Sauce 1/2 teaspoon oregano 1 teaspoon basil 1/2 teaspoon celery seed 1 teaspoon garlic powder 1 teaspoon paprika 2 cups buttermilk 1 teaspoon salt 1 teaspoon pepper 1/2 teaspoon Tabasco Sauce 1/2 teaspoon oregano 1 teaspoon basil 1/2 teaspoon celery seed 1 teaspoon garlic powder 1 teaspoon paprika 2 cups flour 1 teaspoon salt 1 teaspoon pepper oil for frying 2 cups flour 1 teaspoon salt 1 teaspoon pepper oil for frying Cut chicken up into pieces. In a large bowl combine all the marinade ingredients. Stir to combine. Add chicken pieces to the marinade. Cover and refrigerate at least 2 hours. Mix together flour, salt and pepper together in a bag. Drain chicken from marinade. Put chicken a piece at a time in the bag of flour. Shake. Add oil to a heavy pan about 1 1/2 inches deep. Bring up to around 325 degrees. Add chicken, do not crowd in pan. Depending on your pan, you may have to do it in 2 fryings. Make sure to do pieces of the same size each time to avoid overcooking the smaller pieces. Turn down heat to medium. Cover pan with a lid. Cook for about 8 minutes on each side. Turn up heat and remove the lid and quickly crisp the chicken up. Remove to some paper towels to drain. Lightly salt again immediately. www.thatsmyhome.com Cut chicken up into pieces. In a large bowl combine all the marinade ingredients. Stir to combine. Add chicken pieces to the marinade. Cover and refrigerate at least 2 hours. Mix together flour, salt and pepper together in a bag. Drain chicken from marinade. Put chicken a piece at a time in the bag of flour. Shake. Add oil to a heavy pan about 1 1/2 inches deep. Bring up to around 325 degrees. Add chicken, do not crowd in pan. Depending on your pan, you may have to do it in 2 fryings. Make sure to do pieces of the same size each time to avoid overcooking the smaller pieces. Turn down heat to medium. Cover pan with a lid. Cook for about 8 minutes on each side. Turn up heat and remove the lid and quickly crisp the chicken up. Remove to some paper towels to drain. Lightly salt again immediately. www.thatsmyhome.com How about Almost Chick Fil A Chicken or perhaps Alice Springs Chicken?