Receta Picnic Fried Chicken
Saturday, June 22, 2013
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.
Picnic Fried Chicken
Yield: 8 pieces chicken
Prep Time: 4 hours
Cook Time: 30 minutes
Total Time: less than 5 hours
Chicken marinated in a spicy buttermilk marinade, fried and then chilled before serving.
Ingredients:
1 chicken
Marinade:
- 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
- Fry Coating:
- 2 cups flour
- 1 teaspoon salt
- 1 teaspoon pepper
- oil for frying
Directions:
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.
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