Picnic Chicken Recipes

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PICNIC CHICKEN



Picnic Chicken image

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

4 boneless skinless chicken breast halves (4 ounces each)
1 cup dry bread crumbs
1/2 teaspoon dried parsley flakes
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1/8 teaspoon dried thyme
1 egg, lightly beaten
1 tablespoon canola oil
1 tablespoon butter

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.

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

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.

PICNIC CHICKEN



Picnic Chicken image

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

1/2 cup fresh lemon juice
6 garlic cloves
1 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon dried summer savory
1 4 1/2-to-5 pound roasting chicken

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



Oven-Fried Picnic Chicken image

Provided by Tracey Seaman

Categories     Chicken     Dairy     Poultry     Bake     Marinate     Picnic     Kid-Friendly     Summer     Small Plates

Yield Makes 8 servings

Number Of Ingredients 10

2 cups well-shaken buttermilk
4 large garlic cloves, lightly crushed with the side of a chef's knife, then peeled
8 chicken thighs and 8 chicken drumsticks (5 pounds total), skin on
Cooking oil spray
1 1/2 cups plain dried bread crumbs
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried marjoram
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper

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.

PICNIC CHICKEN



Picnic Chicken image

A boneless chicken recipe that I really enjoy. Quick to make. Original recipe in the 1998 TOH Cookbook. I adjusted a bit to our tastes.

Provided by HokiesMom

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

4 boneless skinless chicken breast halves
1 cup dry breadcrumbs
1/2 teaspoon dried parsley
1 minced garlic clove
1/2 teaspoon black pepper
1/2 teaspoon salt (optional)
1 teaspoon paprika
1/4 teaspoon dried thyme
1 egg (lightly beaten)
1 tablespoon canola oil
1 tablespoon butter

Steps:

  • Pound chicken to 1/4 inch thickness.
  • In a shallow bow, combine bread crumbs and seasonings.
  • Dip chicken in egg, then in crumb mixture.
  • In a skillet, brown the chicken in the oil and butter over medium heat for 10-15 minutes on each side or until juices run clear (180 degrees).

PICNIC CHICKEN



Picnic Chicken image

Provided by Amanda Hesser

Categories     dinner, roasts, main course

Time 45m

Yield 4 servings

Number Of Ingredients 6

2 3-pound organic chickens
2 lemons, quartered
Kosher salt
Coarsely ground black pepper
4 cloves garlic, peeled and crushed
2 tablespoons extra virgin olive oil

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

BARBECUED PICNIC CHICKEN



Barbecued Picnic Chicken image

I like to serve this savory chicken at family picnics. Cooked on a covered grill, the poultry stays so tender and juicy. Everyone loves the zesty, slightly sweet homemade barbecue sauce-and it's so easy to make. -Priscilla Weaver, Hagerstown, Maryland

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 11

2 garlic cloves, minced
2 teaspoons butter
1 cup ketchup
1/4 cup packed brown sugar
1/4 cup chili sauce
2 tablespoons Worcestershire sauce
1 tablespoon celery seed
1 tablespoon prepared mustard
1/2 teaspoon salt
2 dashes hot pepper sauce
2 broiler/fryer chickens (3-1/2 to 4 pounds each), cut up

Steps:

  • In a large saucepan, saute garlic in butter until tender. Add the next 8 ingredients. Bring to a boil, stirring constantly. Remove from the heat; set aside. , On a lightly greased grill rack, grill chicken, covered, over medium heat for 30 minutes, turning occasionally. Baste with sauce. Grill 15 minutes longer or until a thermometer reaches 170°, basting and turning several times.

Nutrition Facts : Calories 296 calories, Fat 14g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 761mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 1g fiber), Protein 25g protein.

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