Picnic Fried Chicken

Picnic Fried Chicken has a deliciously crispy coating and a guaranteed moist interior thanks to a simple brine. This tasty dish makes for a delicious picnic lunch and satisfies your fried chicken cravings at any time of the day.

My family and I have not yet gone to the beach this year. So far, there has been only one weekend of really warm weather. It has been a cool, wet unofficial start to the summer. But when beach day comes, I will take a batch of succulent fried chicken with me.

The payoff for packing a picnic lunch will be worth it. All will be right with the world when I have my hands deep in a basket full of homemade, perfectly seasoned, crispy-on-the-outside, tender-on-the-inside, finger-licking-good fried chicken while leisurely lounging on the beach. I’m getting hungry just thinking about it! The added bonus is no lines and no waiting for my meal!

Uhhh…I lied.

I once had bad fried chicken. It was from KFC, of all places! I love KFC, but not on that day. It tasted like a mouthful of old vegetable shortening (somebody must have waited a weeeeee bit too long to change the oil!). Fortunately, it was THE only time I was disappointed with their food. It’s all good now…I forgive. My heart still has plenty of love for The Colonel and his delicious flock of feathered friends!

Recommended supplies:

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• Large storage tub for brining the chicken.
• A deep-sided frying pan is used for frying, and the deep sides help contain splashing.
• Grease splatter screen to contain splashing.
• Kitchen tongs for handling chicken.

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Picnic Fried Chicken

Author: Thao | In Good Flavor Cooking Method:Frying Cuisine:American Courses:Main Recipe Keys: High Protein

Difficulty:BeginnerPrep time: 20 minutesCook time: 20 minutesRest time:2 hours Total time:2 hours 40 minutesServings:4 Servings

Description

Picnic Fried Chicken has a deliciously crispy coating and a guaranteed moist interior thanks to a simple brine. This tasty dish makes for a delicious picnic lunch and satisfies your fried chicken cravings at any time of the day.

Ingredients

• 4 lbs. bone-in chicken pieces
• 4 cups flour, divided
• 2 tbsp. salt
• 2  tbsp. + 2 rounded tsp. black pepper
• 2 tbsp. Bell’s Seasoning
• 1 tbsp. garlic powder
• 1 tbsp. onion powder
• 1 tbsp. paprika
• 1/2 tsp. cayenne pepper
• 2 eggs
• 1/4 cup milk
• canola or vegetable oil for frying

Simple Brine:

• 6 cups water, divided
• 3 tbsp. Kosher salt
• 3 tbsp. sugar

Instructions

1. To make the brine, boil 1 cup of water in a small pan. Add kosher salt and sugar. Stir until dissolved. Remove from heat. Pour into a container large enough to hold all the chicken. Add the remaining 5 cups of cold water and stir. Place the chicken pieces in a bowl. Make sure they are completely submerged. Cover and refrigerate for 1.5 to 2 hours.
2. In a large zip-lock bag, combine 2 1/2 cups of flour, salt, pepper, Bell’s Seasoning, garlic powder, onion powder, paprika, and cayenne pepper. Shake thoroughly to combine.
3. Place the remaining 1 1/2 cup flour in a separate zip-lock bag.
4. Beat eggs and 1/4 cup milk in a shallow bowl.
5. Drain brine. Pat chicken dry with paper towels. Place a couple of pieces in the plain flour and shake to coat. Shake off the excess. Dip in the egg wash. Place in the seasoned flour and shake to coat. Shake off the excess. Place on a baking sheet. Repeat until all the chicken pieces are coated.
6. In a large, heavy-bottomed frying pan, add about 1 inch of oil. Heat to 350 degrees F. Place a few pieces of chicken at a time. Don’t crowd. This will bring the oil temperature down too much. Cook for about 8 to 10 minutes. Turn and cook for another 8 to 10 minutes. The cooking time depends on the size of the chicken. Larger pieces will take longer than smaller ones. It’s done when the batter is golden brown, the juices run clear, and the internal temperature is at 165° F. Place on a wire rack to drain.
7. Makes 4 servings.

Keywords:Fried Chicken, Frying, Fried, Picnic, Brine

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