Best Picnic Fried Chicken Recipes

PICNIC FRIED CHICKEN

Steps:

• For the honey giardiniera butter: Add the butter, honey and salt to taste to a bowl and mix until smooth. Stir in the giardiniera until well blended. Refrigerate until ready to use.
• For the chicken: Add the chicken thighs, reserved giardiniera brine and pickle brine to a plastic zip-top bag and refrigerate overnight or for at least 2 hours.
• When ready to fry the chicken, fill a Dutch oven halfway full with oil and heat to 350°F.
• Set up a dredging station: Pour the buttermilk into a large bowl and in a separate large bowl, stir together the flour, cornstarch, paprika, salt, pepper and cayenne until well combined. Use your tongs to drizzle some of the buttermilk mixture into the flour mixture.
• Remove 1 or 2 pieces of the chicken from the brine at a time and submerge in the buttermilk. Add 1 piece of the buttermilk-soaked chicken at a time into the flour mixture and turn to completely coat the chicken. Transfer to a plate and repeat until all the remaining chicken is well coated.
• Add the chicken to the hot oil in batches, 2 or 3 pieces at a time, and cook until brown and crispy, 12 to 15 minutes. Transfer the cooked chicken to a wire rack on a baking sheet to drain. Serve immediately with the giardiniera butter or let cool and store on a wire-rack on a sheet pan, lightly covered, in the fridge overnight. Serve at the picnic at room temp. Served with softened honey giardiniera butter.

OVEN-FRIED PICNIC CHICKEN

Steps:

• In large bowl, combine buttermilk and garlic. Add chicken pieces and turn to coat. Cover and refrigerate at least 30 minutes and up to 12 hours.
• Arrange rack in upper third of oven and preheat to 400°F. Line large shallow baking sheet with foil and spray lightly with cooking oil. In large bowl, combine bread crumbs, oregano, basil, marjoram, salt, and pepper; toss well to blend.
• Drain chicken and discard buttermilk. Working with 1 piece at a time, dredge chicken in bread crumbs until well coated, then place, skin side up, on baking sheet. Spray pieces lightly with cooking oil.
• Bake chicken until golden and cooked through, 35 to 45 minutes. Transfer to wire rack to cool.
• Transportation tips:
• If you cook the chicken just before leaving, you can transport it warm, uncovered, in a basket lined with foil and paper towels. If you make it a day ahead, let it cool, then refrigerate it overnight. Pack the cold chicken in a covered plastic container lined with parchment paper.

PICNIC FRIED CHICKEN

Steps:

• 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 shallow dish. Add chicken pieces, one at a time, and turn to coat well. Lay coated pieces on waxed paper for 15 minutes to allow coating to dry (will cling better in frying)., In a Dutch oven or other deep skillet, heat 1/2 in. oil over medium heat to 350°. Fry chicken, uncovered, until coating is dark golden brown and meat is no longer pink, turning occasionally, 7-8 minutes per side. Drain on paper towels.

OVEN-FRIED PICNIC CHICKEN

Steps:

• Refrigerate 1/4 cup lemonade concentrate for basting. Pour remaining concentrate into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 4 hours, turning occasionally., Drain and discard marinade from chicken. In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet, brown chicken in oil for 1-1/2 to 2 minutes on each side or until golden brown., Place chicken on a rack in a shallow roasting pan. Brush with butter. Bake, uncovered, at 350° for 50-55 minutes or until juices run clear, basting with reserved lemonade concentrate every 15 minutes. Serve warm or cold.

FOURTH OF JULY FRIED PICNIC CHICKEN

Steps:

• 1. MARINADE: • 1 Fryer Chicken cut into 8 pieces, skin on, trimmed of excess fat [if you have additional drumsticks or breasts, use them--- it's the best out of the bunch!] • Buttermilk [enough to cover & marinate the chicken in a glass baking dish or bowl] • Apple Cider Vinegar [1 tablespoon per piece of chicken used in the marinating process] • Louisiana Hot Sauce [1 dash per piece of chicken during marinating--- personally, I prefer Crystal® Brand] • 3 tablespoons Kosher Salt • Peanut Oil [approximately ¾ gallon] • 8 to 10 slices toasted Wonder® White Bread
• 2. SEASONED FLOUR: • 1 cup Bisquick® Baking Mix • 1 tablespoon Cornstarch • 1 teaspoon Diamond Crystal® Salt [fine] • 1 teaspoon Ground White Pepper • 1 teaspoon Onion Powder
• 3. BATTER: • 1 cup Bisquick® Baking Mix • ½ cup Self Rising Flour • 1¼ cup Whole Milk • 3 tablespoons Accent® Seasoning • 1 tablespoon Kosher Salt • 1 tablespoon Cracked Black Pepper • 1 teaspoon Chili Powder • 1 teaspoon Garlic Salt • 1 teaspoon Dried Marjoram • ½ teaspoon Dried, Ground Sage • ½ teaspoon Cayenne Pepper • ½ teaspoon Turmeric
• 4. FINAL COAT: • 1 cup Medium Grind Bulgur Wheat • 1 ½ cups Campbell's® Condensed Chicken Broth, do not add 1 can water, use condensed • 15 Nabisco® Premium Saltine Crackers [Salted Tops] • 1 tablespoon Finely Ground Cornmeal • ¼ teaspoon Cayenne Pepper
• 5. STEP 1: • Place chicken pieces into glass baking dish [or bowl]. Spoon 1 tablespoon vinegar over each piece and then one dash Louisiana hot sauce. Cover entire chicken with buttermilk followed by a generous sprinkling of kosher salt over each individual part. Refrigerate/marinate for at least 10 hours; overnight is best.
• 6. STEP 2: • Create the "Final Coat" by bringing chicken broth to a boil. Add bulgur and cayenne, cover and set aside [off heat]. • When bulgur has absorbed all the broth [about 20 minutes]; if the bulgur is fluffy, but there is residual liquid, simply discard, and cover for a few more minutes. Remove lid and "fluff" with a fork, then folding in the cornmeal and the saltines [which have been crushed into fine crumbs], delicately combining the ingredients until it looks like wet sand. • Immediately proceed to "Step 3".
• 7. STEP 3: • Make the "Batter" by combining the Bisquick®, flour, milk, Accent®, salt, pepper and spices; mix until smooth. If the batter is not the consistency of pancake batter, either add more flour or milk. Set aside and proceed to "Step 4".
• 8. STEP 4: • Preheat peanut oil in large cast iron skillet to 280 to 300 degrees. • Remove chicken pieces from marinade and pat completely dry with paper towels. Discard used marinade. • Combine "Seasoned Flour" ingredients [Bisquick®, cornstarch, salt, white pepper and onion powder]. Coat each piece of chicken thoroughly and then dip each piece, completely covering with the batter. • After the first piece is battered, roll in the "Final Coat" and set aside. • Repeat until all the chicken is floured, battered and coated. Don't let chicken stand too long before proceeding to "Step 5".
• 9. STEP 5: • Using tongs, place chicken pieces in skillet; do not crowd, leaving at least 1" on all sides of the chicken. Because time is of the essence, my great-grandmother used two skillets frying simultaneously. I like to fry drumsticks and thighs together, and breasts and wings at the same time, the latter two parts frying the quickest. • Do not stir or move chicken around during this process; if the temperature is maintained, the oil will do all the work for you. • Fry for about 8 minutes and then turn each piece and continue to fry for another 5 to 9 minutes; you'll know when it's done . . . it's the color of heaven! Golden and glorious!
• 10. STEP 6: • Drain each piece of hot, fried chicken on a piece of toast [you'll thank me later!] and let stand for at least 5 minutes before service. I, however, love eating this delicacy straight from the icebox the next day. It's great for hangovers, too!

PICNIC OVEN-FRIED CHICKEN

Steps:

• Whisk buttermilk, mustard, garlic and hot sauce in a shallow glass dish until well blended. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 1/2 hour or for up to 8 hours.
• Preheat oven to 425°F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
• Whisk flour, sesame seeds, paprika, thyme, baking powder, salt and pepper in a small bowl. Place the flour mixture in a paper bag or large sealable plastic bag. Shaking off excess marinade, place one or two pieces of chicken at a time in the bag and shake to coat. Shake off excess flour and place chicken on the prepared rack. (Discard any leftover flour mixture and marinade). Spray chicken pieces with cooking spray.
• Bake the chicken until golden brown and no longer pink in the center, 40 to 50 minutes.

PICNIC BASKET BUTTERMILK FRIED CHICKEN RECIPE - (3.5/5)

Steps:

• With a cleaver or heavy knife, split the chicken breasts, then cut each breast half in half again. Place the chicken pieces in a shallow container skin-side down and pour the buttermilk over them. Cover with plastic wrap and marinate in the refrigerator for at least 6 hours or overnight, if possible. Preheat the oven to 375 degrees. Remove the chicken from the buttermilk and season both sides with salt and pepper. Place the beaten eggs and flour in separate shallow bowls. Dredge the chicken pieces first in the flour, then the egg, and then the flour again. In a 12-inch saute pan with deep sides, melt enough shortening so that it is 2 inches deep and heat the pan until the oil begins to smoke. Fry the chicken for 2 minutes on each side, until the skin is golden brown. Transfer to a baking sheet and bake the chicken for 15 minutes, or until cooked through. Serve warm immediately, or store in the refrigerator for the next day's picnic. This recipe yields 4 servings.

PICNIC BASKET BUTTERMILK FRIED CHICKEN

Steps:

• With a cleaver or heavy knife, split the chicken breasts, then cut each breast 1/2 in 1/2 again.
• Place the chicken pieces in a shallow container skin side down and pour the buttermilk over them. Cover with plastic wrap and marinate in the refrigerator for at least 6 hours or overnight, if possible.
• Preheat the oven to 375 degrees F.
• Remove the chicken from the buttermilk and season both sides with salt and pepper.
• Place the beaten eggs and flour in separate shallow bowls. Dredge the chicken pieces first in the flour, then the egg, and then the flour again.
• In a 12-inch saute pan with deep sides, melt enough shortening so that it is 2 inches deep and heat the pan until the oil begins to smoke.
• Fry the chicken for 2 minutes on each side, until the skin is golden brown. Transfer to a baking sheet and bake the chicken for 15 minutes, or until cooked through.
• Serve warm immediately, or store in the refrigerator for the next day's picnic.

PICNIC BASKET BUTTERMILK FRIED CHICKEN

Steps:

• With a cleaver or heavy knife, split the chicken breasts, then cut each breast 1/2 in 1/2 again.
• Place the chicken pieces in a shallow container skin side down and pour the buttermilk over them. Cover with plastic wrap and marinate in the refrigerator for at least 6 hours or overnight, if possible.
• Preheat the oven to 375 degrees F.
• Remove the chicken from the buttermilk and season both sides with salt and pepper.
• Place the beaten eggs and flour in separate shallow bowls. Dredge the chicken pieces first in the flour, then the egg, and then the flour again.
• In a 12-inch saute pan with deep sides, melt enough shortening so that it is 2 inches deep and heat the pan until the oil begins to smoke.
• Fry the chicken for 2 minutes on each side, until the skin is golden brown. Transfer to a baking sheet and bake the chicken for 15 minutes, or until cooked through.
• Serve warm immediately, or store in the refrigerator for the next day's picnic.

BARBARA'S PICNIC FRIED CHICKEN

Steps:

• Mix together cumin, smoked paprika, 3 tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, ¾ tsp. garlic powder, and ½ tsp. pepper in a small bowl.
• Arrange chicken on a rimmed baking sheet; sprinkle all over with spice mixture. Let sit at room temperature 30 minutes, or chill, uncovered, up to 12 hours.
• Combine flour, curry powder, paprika, and remaining 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, 2 tsp. garlic powder, and 2 tsp. pepper in a medium paper bag. Close bag and shake well to combine. Add chicken to bag, close, and shake well to coat.
• Pour oil into a large cast-iron skillet or Dutch oven to come 1" up sides; clip thermometer to sides of pan and heat oil over medium-high until thermometer registers 350°. Working in 2 batches and returning oil to 350° between batches, cook chicken pieces, turning halfway through, until deep golden brown, 10-15 minutes per batch (an instant-read thermometer inserted into each piece should register 160° for light meat and 165° for dark). Transfer fried chicken to a wire rack and let cool slightly before serving.