Picnic Basket Buttermilk Fried Chicken Recipe 355

Steps:

• Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat.
• Stir in buttermilk until chicken is coated. Refrigerate for 6 hours.
• Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
• Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
• Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C). Add all the chicken to the pan and cook for 10 minutes.
• Turn chicken pieces and cook for another 10-15 minutes.
• Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.

Steps:

• Pat chicken pieces with paper towels; place in large flat dish. Pour buttermilk over chicken; cover, and allow to soak at least 1 hour or overnight in refrigerator. , Combine coating ingredients in large shallow dish. Add chicken pieces, one at a time, and turn to coat well. Lay coated pieces on waxed paper for 15 minutes to allow coating to dry (will cling better in frying)., In a Dutch oven or other deep skillet, heat 1/2 in. oil over medium heat to 350°. Fry chicken, uncovered, until coating is dark golden brown and meat is no longer pink, turning occasionally, 7-8 minutes per side. Drain on paper towels.

Steps:

• With a cleaver or heavy knife, split the chicken breasts, then cut each breast half in half again. Place the chicken pieces in a shallow container skin-side down and pour the buttermilk over them. Cover with plastic wrap and marinate in the refrigerator for at least 6 hours or overnight, if possible. Preheat the oven to 375 degrees. Remove the chicken from the buttermilk and season both sides with salt and pepper. Place the beaten eggs and flour in separate shallow bowls. Dredge the chicken pieces first in the flour, then the egg, and then the flour again. In a 12-inch saute pan with deep sides, melt enough shortening so that it is 2 inches deep and heat the pan until the oil begins to smoke. Fry the chicken for 2 minutes on each side, until the skin is golden brown. Transfer to a baking sheet and bake the chicken for 15 minutes, or until cooked through. Serve warm immediately, or store in the refrigerator for the next day's picnic. This recipe yields 4 servings.

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.

Steps:

• Make the marinade by combining the buttermilk, sour cream, Dijon mustard, salt and freshly ground black pepper in a large bowl. Mix well with a whisk. Season the chicken pieces with salt and pepper and place in the marinade. Stir everything together so the chicken is coated evenly, cover, and set aside in the fridge to marinate for 12 hours.
• Fill a heavy-based pot (such a deep cast iron skillet) with canola oil and set over medium-high heat. Using a thermometer, heat the oil until 375 degrees F. Preheat the oven to 350 degrees F.
• Prepare the coating by adding the all-purpose flour, salt, paprika, mustard powder, and garlic powder together in a large bowl. Mix with a whisk. Take the chicken pieces out of the marinade and dredge lightly in the seasoned flour, 1 at a time. Set the coated pieces on a wire rack over a tray as you work.
• Add the chicken, 3 to 4 pieces at a time, to the hot oil, skin-side down. Cook until golden brown, 5 to 7 minutes. Increase the heat on the oil if you need to as the chicken will bring the temperature of the oil down. Remove the chicken from the pot with a wire strainer and set over a clean rack over a tray. Season with salt while still hot. Continue to cook in batches, allowing the oil to heat up again before adding the chicken to the pot each time.
• Place the chicken into the oven and cook for another 8 to 10 minutes until cooked through. Allow the chicken to rest for 5 minutes before serving. Pile high in a basket for a fun presentation.

Steps:

• Combine the buttermilk, mustard, 1/2 teaspoon cayenne and 1 teaspoon each garlic powder, onion powder, salt and pepper in a large bowl or resealable plastic bag. Add the chicken and thyme sprigs and let marinate 8 hours or overnight.
• Stir together the chopped thyme, flour, paprika, oregano, remaining 1/2 teaspoon cayenne and 1 teaspoon each garlic powder and onion powder in a large baking dish; season generously with salt and pepper. Drizzle about 1/4 cup of the buttermilk marinade over the flour mixture, mixing with a fork until craggy in texture.
• Remove the chicken from the marinade, letting the excess drip off. Dip in the flour mixture to coat well, then transfer to a plate.
• Preheat a 6-quart air fryer to 375˚ F. Coat half of the chicken with cooking spray; arrange in the air fryer basket in a single layer. Cook until crispy, 15 minutes, flipping halfway through. Cook the remaining chicken. Serve with potato salad and cornbread.

Steps:

• With a cleaver or heavy knife, split the chicken breasts, then cut each breast 1/2 in 1/2 again.
• Place the chicken pieces in a shallow container skin side down and pour the buttermilk over them. Cover with plastic wrap and marinate in the refrigerator for at least 6 hours or overnight, if possible.
• Preheat the oven to 375 degrees F.
• Remove the chicken from the buttermilk and season both sides with salt and pepper.
• Place the beaten eggs and flour in separate shallow bowls. Dredge the chicken pieces first in the flour, then the egg, and then the flour again.
• In a 12-inch saute pan with deep sides, melt enough shortening so that it is 2 inches deep and heat the pan until the oil begins to smoke.
• Fry the chicken for 2 minutes on each side, until the skin is golden brown. Transfer to a baking sheet and bake the chicken for 15 minutes, or until cooked through.
• Serve warm immediately, or store in the refrigerator for the next day's picnic.