Fourth Of July Fried Picnic Chicken Recipes

4TH OF JULY FRIED CHICKEN

4th of July Fried Chicken image

This easy fried chicken is perfect for a 4th of July picnic with potato salad and all the fixings. Recipe Source: Bon Appetit (July 1982).

Provided by ellie_

Categories Whole Chicken

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

3 lbs chicken, cut into pieces
1 cup buttermilk
1/2 cup flour
1 teaspoon salt
1/2 teaspoon ground sage
1/4 teaspoon paprika
1/4 teaspoon pepper
2 eggs, beaten with
1 tablespoon water
1 cup breadcrumbs
oil (for frying, I use corn oil)

Steps:

Rinse chicken pieces, pat dry and place in a shallow dish for marinating.
Pour buttermilk over chicken and marinate for 30 minutes, turning occasionally.
Combine flour, salt, sage, paprika and pepper in paper bag.
Add chicken and shake to cover.
Dip chicken in egg and roll in breadcrumbs.
Let stand for 15 minutes.
Pour oil into large skillet to a depth of 1 inch and heat to 375°F or until water spatters when sprinkled on oil.
Add chicken legs and thighs first.
Fry until browned about 10-12 minutes before adding remaining pieces, frying another 10 minutes or until brown.
Drain chicken on paper towels before serving.

Nutrition Facts : Calories 956.2, Fat 55.8, SaturatedFat 16.1, Cholesterol 350.6, Sodium 1117.5, Carbohydrate 34.7, Fiber 1.8, Sugar 4.8, Protein 73.7

PICNIC FRIED CHICKEN

Picnic Fried Chicken image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 3h10m

Yield 8 pieces

Number Of Ingredients 15

Ingredients

2 sticks (1 cup) unsalted butter, at room temperature
1/3 cup honey
Kosher salt
1/2 cup Chicago-style giardiniera, drained well and chopped (reserve drained brine for chicken)
1/4 cup giardiniera brine reserved from Honey Giardiniera Butter
1/4 cup dill pickle brine from a jar of dill pickles
1 fryer chicken, cut into pieces (thighs, breasts, legs and wings)
2 cups buttermilk
2 cups all-purpose flour
1/2 cup cornstarch
1 tablespoon paprika
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 teaspoon cayenne pepper
Canola oil, for frying

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.

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