Picnic Provisions
Southern-Fried Picnic Chicken
Southern-Fried Picnic Chicken
Have you ever been to a summertime picnic without fried chicken? Yeah, me neither. If we’re being honest, I’ve always been terrified of frying chicken myself. It’s generally easier to just purchase some; however, I’m pretty darn picky about the crispiness of the skin. When you make it yourself, you can control the ingredients, and you can get the crispiness just the way your family likes it.
Ingredients
- 1 (2- to 3-pound) whole chicken, cut up
- 2 cups buttermilk
- 2 large eggs
- 2 cups all-purpose flour
- 2 tablespoons plus 2 teaspoons salt, divided
- 4 teaspoons black pepper, divided
- 1 tablespoon Creole seasoning
- 3 cups shortening
Print Recipe
- Rinse chicken with cold water; pat dry with paper towels, and set aside.
- Whisk together milk and eggs in a bowl.
- Combine flour, 2 tablespoons salt, 2 teaspoons black pepper, and Creole seasoning in a quart-sized zip-top plastic freezer bag. Dip 2 chicken pieces in flour mixture, and then into egg/milk mixture. Place chicken back into flour mixture in plastic bag; seal, and shake to coat. Remove chicken, and repeat with remaining pieces.
- Melt shortening in a Dutch oven over medium heat to reach 350°F on a thermometer. Fry chicken in batches 10 minutes on each side, or until cooked through and golden brown. Drain on paper towels. Sprinkle with remaining 2 teaspoons salt and 2 teaspoons black pepper.
Give this easy fried chicken recipe a try, and be sure to snap a picture of your meal to share on social media with the hashtag #ALMbites.
Posted in Issue 83 Vol 2, Recipe on Mar 30, 2017