Picnic Fried Chicken
For our family, it's not a picnic unless there's fried chicken! Chicken, deviled eggs and potato salad are all musts for a picnic as far as my husband is concerned. This is a "Golden Oldie" recipe for me—I've used it any number of times. —Edna Hoffman, Hebron, Indiana
Reviews
Nothing wrong with this but every time I use buttermilk, the chicken burns. I donand#039;t know why, but it does.
This chicken was delicious, full of flavor, and easy to make. I loved how simple it was to bread, using just the buttermilk from the soak and the flour mixture. I will definitely make this again!
I made this yesterday just as stated and we found it to be perfect. Will make again any time I have buttermilk.
Had good flavor but the coating did not stay on very well. I let it sit for 15 min like the recipe said.
I'm from the south and every Sunday my mother would prepare a fresh chicken from the yard for dinner. I think the butter milk soak gave the chicken the flavor of fresh never frozen taste. It's just a matter of taste I preferred organic frozen chicken. The soak made the skin firm on the outside and soft on the inside. I make great tasting chicken and I think I will stay with my own recipe.
I added a bit of cajun seasoning with it. A batch of fresh buttermilk biscuits, now that is cooking!
I forgot to say in my 1st review that I put the coating mixture in 2 separate bags as it tends to get a little "gloppy" after the first 5 pieces. I put the coated chicken on a wire rack set over a rimmed baking sheet lined with foil. When it has finished cooking, I put it on a clean wire rack over clean foil as it drains the grease off better than paper towels.
I've made this recipe twice (I don't fry chicken very often) and my husband goes wild over it. I use a deep heavy skillet and cover it, with the lid ajar, for the first 5 minutes; then uncover and cook for 5 to 7 minutes longer. I also season the buttermilk with salt & pepper.
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