Picnic Fried Chicken
Crispy, flavorful fried chicken with a hint of paprika and seasoning, perfect for picnics or family dinners, offering a tender interior and crunchy exterior.
Ingredients
Instructions
- Mix buttermilk and 1/4 teaspoon pepper in a large, shallow dish; add chicken.
- Cover and marinate for 1 hour, turning occasionally.
- Combine flour, salt, remaining pepper, monosodium glutamate, and paprika.
- Coat chicken with flour mixture.
- Place on waxed paper; let stand for 30 minutes.
Tips & Substitutions
For extra flavor, consider adding garlic powder or cayenne pepper to the flour mixture. If you don’t have buttermilk, you can make a substitute by mixing milk with a splash of vinegar or lemon juice. Make sure to let the chicken rest on waxed paper to achieve a crispy coating. To ensure even cooking, use a deep-fry thermometer to maintain proper oil temperature.
Serving Suggestions
Picnic Fried Chicken pairs beautifully with Buttermilk Cornbread(Reduced-Fat) and a refreshing coleslaw for a classic picnic meal. Serve with a side of pickles and your favorite dipping sauces. For a light dessert, consider a slice of Peach Yogurt Pound Cake to round out the meal nicely.
Storage & Reheating
Leftover fried chicken should be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken on a baking sheet in a preheated oven at 375°F (190°C) for about 15-20 minutes, which helps maintain its crispy texture. Avoid microwaving as it can make the coating soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Picnic Fried Chicken contains roughly 662 calories, with 19g protein, 8g carbohydrates, and 62g fat. It is an excellent source of protein (39% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 633mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use skinless chicken for this recipe?
While skinless chicken can be used, the skin helps retain moisture and adds flavor during frying. If you prefer a healthier option, you can use skinless pieces but be prepared for a slightly different texture. For best results, ensure they are well-coated in the flour mixture.
What type of shortening is best for frying?
For frying, use vegetable shortening or lard for a traditional flavor. These options have high smoke points, allowing for crispy chicken without burning. If you prefer a lighter option, you can also use canola or peanut oil, both of which can yield great results.
Can I make this recipe ahead of time?
Yes, you can prepare the chicken ahead of time by marinating it in buttermilk for up to 24 hours. After marinating, coat with the flour mixture and refrigerate until you're ready to fry. This allows for enhanced flavor and tenderness, making it ideal for gatherings.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).