Picnic Fried Chicken

Picnic Fried Chicken

For our family, it’s not a picnic unless we have 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.

Ingredients
1 broiler/fryer chicken (3 pounds), cut up
3/4 to 1 cup buttermilk
coating:
1-1/2 to 2 cups all-purpose flour
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/3 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 refrigerate at least 1 hour or overnight.
Combine coating ingredients in large shallow dish. Add chicken pieces, 1 at a time, and turn to coat. Lay coated pieces on waxed paper for 15 minutes to allow coating to dry (this will help coating cling during frying).
In a Dutch oven or deep skillet, heat 1/2 in. oil over medium heat to 350°. Fry chicken in batches, uncovered, turning occasionally, until coating is dark golden brown and meat is no longer pink, 7-8 minutes per side. Drain on paper towels.

Test Kitchen Tips
Acidic buttermilk tenderizes the chicken, but plain yogurt will work, too.
For a crispy coating that stays put after frying, allow excess buttermilk to drip off before coating chicken in the flour mixture.
To keep fried chicken crunchy, we recommend storing it on a wire rack. No more soggy bottoms!
Nutrition Facts
5 ounces cooked chicken: 623 calories, 40g fat (7g saturated fat), 106mg cholesterol, 748mg sodium, 26g carbohydrate (2g sugars, 1g fiber), 38g protein.