Picnic-Fried Chicken
Yield
2 servingsPrep
3 hrsCook
15 minReady
3 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
buttermilk
|
|
| 1 | tablespoon |
black pepper
|
|
| 2 | pounds |
chicken pieces
|
|
| ½ | cup |
all-purpose flour
|
|
| 1 | x |
vegetable oil
for frying |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
buttermilk
|
|
| 15 | ml |
black pepper
|
|
| 907.2 | g |
chicken pieces
|
|
| 118 | ml |
all-purpose flour
|
|
| 1 | x |
vegetable oil
for frying |
*
|
Directions
Preheat oven to 375℉ (190℃).
Combine buttermilk and pepper in ceramic bowl or baking dish .
Remove skin from chicken and place chicken in buttermilk.
Cover and refrigerate 3 hours, turning once.
Place flour on plate.
Remove chicken from buttermilk, pat dry and dredge in flour.
Fill large, heavy skillet with 1-inch oil.
When hot, add chicken without crowding and fry, turning once, until golden on both sides.
You may have to fry in batches.
Remove pieces as they are done and drain on paper towels.
Arrange chicken on rack in roasting pan.
Bake 10-to-15 minutes or until chicken is well done.
Let chicken cool to room temperature before refrigerating or packing into picnic hamper.
