FOURTH OF JULY FRIED PICNIC CHICKEN
This recipe hails from my great-grandmother, Clara. In all the years I've been cooking and trading recipes, I've never seen [or tasted] fried chicken like this! It's simply the best I've ever had, hot or cold!
Provided by TROY RAY
Categories Chicken
Time 12h50m
Number Of Ingredients 1
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 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. -Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 623 calories, Fat 40g fat (7g saturated fat), Cholesterol 106mg cholesterol, Sodium 748mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 38g protein.
4TH OF JULY FRIED CHICKEN
This easy fried chicken is perfect for a 4th of July picnic with potato salad and all the fixings. Recipe Source: Bon Appetit (July 1982).
Provided by ellie_
Categories Whole Chicken
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Rinse chicken pieces, pat dry and place in a shallow dish for marinating.
- Pour buttermilk over chicken and marinate for 30 minutes, turning occasionally.
- Combine flour, salt, sage, paprika and pepper in paper bag.
- Add chicken and shake to cover.
- Dip chicken in egg and roll in breadcrumbs.
- Let stand for 15 minutes.
- Pour oil into large skillet to a depth of 1 inch and heat to 375°F or until water spatters when sprinkled on oil.
- Add chicken legs and thighs first.
- Fry until browned about 10-12 minutes before adding remaining pieces, frying another 10 minutes or until brown.
- Drain chicken on paper towels before serving.
Nutrition Facts : Calories 956.2, Fat 55.8, SaturatedFat 16.1, Cholesterol 350.6, Sodium 1117.5, Carbohydrate 34.7, Fiber 1.8, Sugar 4.8, Protein 73.7
OVEN-FRIED PICNIC CHICKEN
Provided by Tracey Seaman
Categories Chicken Dairy Poultry Bake Marinate Picnic Kid-Friendly Summer Small Plates
Yield Makes 8 servings
Number Of Ingredients 10
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.
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