Cookin’ with Carolyn Picnic Fried Chicken

Picnic Fried Chicken

1 broiler/fryer chicken (3 lbs.), cut up
3/4 to 1 cup buttermilk
1-1/2 to 2 cups flour
1-1/2 tsp. salt
1/2 tsp.pepper
1/2 tsp, garlic powder
1/2 tsp. onion powder
1 Tbsp. paprika
1/4 tsp. ground sage
1/4 tsp. ground thyme
1/8 tsp. baking powder
Oil for frying
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 resealable plastic bag. Add chicken pieces, one at a time, and shake to coat well. Lay coated pieces on waxed paper for 15 min. 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 degrees. Fry chicken, uncovered, 7-8 min per side or until coating is dark golden brown and meat is no longer pink, turning occasionally. Drain on paper towels.
Serves 6.

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