Picnic Fried Chicken

Forget going out to eat or ordering takeout every time you crave Southern food. Try making Picnic Fried Chicken at home. For 89 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. One portion of this dish contains about 23g of protein, 18g of fat, and a total of 371 calories. This recipe serves 8. 49 people were impressed by this recipe. From preparation to the plate, this recipe takes around 5 hours. If you have flour, garlic powder, celery seed, and a few other ingredients on hand, you can make it. A couple people really liked this main course. It is brought to you by Recipes Food and Cooking. Taking all factors into account, this recipe earns a spoonacular score of 53%, which is good. If you like this recipe, take a look at these similar recipes: Picnic Fried Chicken, Picnic Oven Fried Chicken, and Oven-Fried Picnic Chicken.

Servings: 8

Preparation duration: 240 minutes

Cooking duration: 30 minutes

 

Ingredients:

1 teaspoon basil

2 cups buttermilk

1/2 teaspoon celery seed

1 chicken

2 cups flour

1 teaspoon garlic powder

oil for frying

1/2 teaspoon oregano

1 teaspoon paprika

1 teaspoon pepper

1 teaspoon salt

1/2 teaspoon Tabasco Sauce

Equipment:

bowl

frying pan

paper towels

Cooking instruction summary:

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.

 

Step by step:


1. Cut chicken up into pieces. In a large bowl combine all the marinade ingredients. Stir to combine.

2. Add chicken pieces to the marinade. Cover and refrigerate at least 2 hours.

3. Mix together flour, salt and pepper together in a bag.

4. Drain chicken from marinade. Put chicken a piece at a time in the bag of flour. Shake.

5. Add oil to a heavy pan about 1 1/2 inches deep. Bring up to around 325 degrees.

6. 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.

7. Remove to some paper towels to drain. Lightly salt again immediately.


Nutrition Information:

Quickview
371k Calories
23g Protein
18g Total Fat
27g Carbs
8% Health Score
Limit These
Calories
371k
19%

Fat
18g
28%

  Saturated Fat
5g
34%

Carbohydrates
27g
9%

  Sugar
3g
3%

Cholesterol
78mg
26%

Sodium
428mg
19%

Get Enough Of These
Protein
23g
46%

Vitamin B3
8mg
42%

Selenium
26µg
38%

Phosphorus
228mg
23%

Vitamin B1
0.33mg
22%

Vitamin B2
0.38mg
22%

Vitamin B6
0.38mg
19%

Folate
66µg
17%

Manganese
0.29mg
14%

Iron
2mg
14%

Vitamin B5
1mg
12%

Zinc
1mg
12%

Vitamin B12
0.57µg
10%

Calcium
90mg
9%

Potassium
311mg
9%

Magnesium
34mg
9%

Vitamin A
360IU
7%

Vitamin D
0.97µg
6%

Copper
0.12mg
6%

Vitamin E
0.69mg
5%

Fiber
1g
4%

Vitamin K
4µg
4%

Vitamin C
1mg
2%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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