PICNIC CHICKEN
Whether you're gathering for a picnic in the park or a get-together in the backyard, this pan-fried chicken is the perfect entree. It's moist inside, crispy outside...and goes from skillet to table in no time!
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine bread crumbs and seasonings. Place egg in another shallow bowl, dip chicken in egg, then in the crumb mixture. , In a large skillet, brown the chicken in oil and butter over medium heat for 3-5 minutes on each side or until chicken juices run clear.
Nutrition Facts : Calories 303 calories, Fat 12g fat (4g saturated fat), Cholesterol 123mg cholesterol, Sodium 559mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein.
CRISPY PICNIC CHICKEN
Crackers, cheese and spices are all you need to create a coating that turns plain chicken into something special, according to Joanie Elbourne of Gardner, Massachusetts.-Joanie C. Elbourn, Gardner, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the first six ingredients. Place the butter in a shallow bowl. Dip a few pieces of chicken at a time in butter, then place in bag; seal and shake to coat., Bake, uncovered, at 350° for 50 minutes or until chicken is tender and juices run clear. Serve hot or chilled.
Nutrition Facts :
PICNIC FRIED CHICKEN
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 3h10m
Yield 8 pieces
Number Of Ingredients 15
Steps:
- For the honey giardiniera butter: Add the butter, honey and salt to taste to a bowl and mix until smooth. Stir in the giardiniera until well blended. Refrigerate until ready to use.
- For the chicken: Add the chicken thighs, reserved giardiniera brine and pickle brine to a plastic zip-top bag and refrigerate overnight or for at least 2 hours.
- When ready to fry the chicken, fill a Dutch oven halfway full with oil and heat to 350°F.
- Set up a dredging station: Pour the buttermilk into a large bowl and in a separate large bowl, stir together the flour, cornstarch, paprika, salt, pepper and cayenne until well combined. Use your tongs to drizzle some of the buttermilk mixture into the flour mixture.
- Remove 1 or 2 pieces of the chicken from the brine at a time and submerge in the buttermilk. Add 1 piece of the buttermilk-soaked chicken at a time into the flour mixture and turn to completely coat the chicken. Transfer to a plate and repeat until all the remaining chicken is well coated.
- Add the chicken to the hot oil in batches, 2 or 3 pieces at a time, and cook until brown and crispy, 12 to 15 minutes. Transfer the cooked chicken to a wire rack on a baking sheet to drain. Serve immediately with the giardiniera butter or let cool and store on a wire-rack on a sheet pan, lightly covered, in the fridge overnight. Serve at the picnic at room temp. Served with softened honey giardiniera butter.
PICNIC CHICKEN
Provided by Amanda Hesser
Categories dinner, roasts, main course
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 475 degrees. Rub chickens with a lemon quarter. Season the cavities with salt and pepper to taste. Fill the chickens with the lemons and garlic, then truss them. Rub the exterior, including the undersides, with the olive oil. Season generously with salt and pepper, and place on a roasting pan at least 2 inches apart.
- Roast, turning the pan occasionally so the chickens color evenly, until an instant-read thermometer in the thickest part of the thigh reads 175 degrees, 35 to 40 minutes. They should be well browned; the high heat crisps the skin and renders a great deal of fat. Remove from oven, transfer to a platter and let cool completely (once covered, there should be little condensation or the skin will get flabby). Cover with plastic wrap, and refrigerate. Remove meat from bone, and cut into small pieces before packing.
Nutrition Facts : @context http, Calories 1073, UnsaturatedFat 50 grams, Carbohydrate 5 grams, Fat 77 grams, Fiber 1 gram, Protein 87 grams, SaturatedFat 21 grams, Sodium 1677 milligrams, Sugar 1 gram, TransFat 0 grams
PICNIC CHICKEN
Categories Chicken Citrus Herb Poultry Marinate Roast Picnic Low Fat Kid-Friendly Low Sodium Back to School Lemon Bon Appétit Small Plates
Yield Serves 6
Number Of Ingredients 7
Steps:
- Combine first 6 ingredients in blender and blend until garlic and bay leaf are finely chopped. Transfer mixture to bowl. Add chicken to bowl and turn to coat. Marinate chicken in bowl in refrigerator, breast side down, overnight.
- Preheat oven to 375°F. Place rack in roasting pan. Remove chicken from marinade, reserving marinade. Place chicken on prepared rack and season with salt and pepper. Roast in oven until chicken is cooked through, basting occasionally with reserved marinade, about 1 hour 20 minutes.
OVEN-FRIED PICNIC CHICKEN
Provided by Tracey Seaman
Categories Chicken Dairy Poultry Bake Marinate Picnic Kid-Friendly Summer Small Plates
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- In large bowl, combine buttermilk and garlic. Add chicken pieces and turn to coat. Cover and refrigerate at least 30 minutes and up to 12 hours.
- Arrange rack in upper third of oven and preheat to 400°F. Line large shallow baking sheet with foil and spray lightly with cooking oil. In large bowl, combine bread crumbs, oregano, basil, marjoram, salt, and pepper; toss well to blend.
- Drain chicken and discard buttermilk. Working with 1 piece at a time, dredge chicken in bread crumbs until well coated, then place, skin side up, on baking sheet. Spray pieces lightly with cooking oil.
- Bake chicken until golden and cooked through, 35 to 45 minutes. Transfer to wire rack to cool.
- Transportation tips:
- If you cook the chicken just before leaving, you can transport it warm, uncovered, in a basket lined with foil and paper towels. If you make it a day ahead, let it cool, then refrigerate it overnight. Pack the cold chicken in a covered plastic container lined with parchment paper.
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Reviews 12Category Main DishesCuisine AmericanTotal Time 1 hr 20 mins
- Grease a rimmed baking tray large enough to hold 8 pieces of chicken in a single layer and set aside.
- Beat the eggs in a bowl just large enough to hold the largest piece of chicken. Place the flour and crushed chips in 2 separate bowls.
- Line up your bowls and your baking tray in this order from left to right: flour, eggs, crushed chips, baking tray.
- First, dip your chicken into the flour mixture and cover it completely and evenly. Shake off any excess flour.
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