Picnic Fried Chicken

Picnic Fried Chicken

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Cuisine: 
Categories:  , , ,

Yields or Serves:  

Rating:
[Total: 1   Average: 5/5]

I love fried chicken and make it quite often. I’ve been known to make fried chicken for road trips even. Make my Picnic Fried Chicken ahead of time for a summer picnic or eat it at home. Serve it hot, cold or room temperature.  

  • 2 One Pound Each Whole Chicken Breasts (With Bone)
  • 3 Cups Buttermilk
  • 5 Cups Vegetable Oil For Frying
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Freshly Ground Pepper
  • 5 Beaten Eggs
  • 4 Cups Unbleached Flour
  1. With a very sharp knife split chicken breast and then cut each breast half in half again. This will give you 8 pieces.
  2. Put chicken breasts in a glass baking pan and pour buttermilk over them. Cover with plastic wrap and place in fridge overnight. If you’re short on time then marinate for 6 hours. Remove from fridge when ready to cook.
  3. Preheat your oven to 375 degrees.
  4. Add vegetable oil to a large-size pan with deep sides. Heat pan over a medium-high heat until oil begins to smoke.
  5. Remove chicken breasts from buttermilk and transfer to a large-size plate. Season with kosher salt and pepper.
  6. In two separate shallow bowls place beaten eggs and flour. Dredge chicken breasts first in flour, then in eggs, and then again in flour.
  7. Gently place coated chicken breasts in hot oil. Be sure not to crowd the pan and fry in batches if needed. Fry chicken pieces 2 minutes per side. You will want skin to be golden brown.
  8. Transfer chicken breasts to parchment paper lined baking sheets. Place in oven and bake for 15 to 20 minutes until cooked through. Juice should run clear.
  9. Remove from oven. Serve warm or store in fridge until next day’s picnic.
  10. Makes 8 chicken breasts. Serves 4
  11. © Victoria Hart Glavin

Victoria

Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

Explore Similar Recipes