Do you remember the word association game? One person says a word and the other says the first word that comes to mind.
OK, let’s play. You say ‘Picnic’, and my response would be ‘Country Fried Chicken’. I mean, let’s face it, what’s a picnic without fried chicken?
When was deciding on recipes for a recent picnic, this was the first one that came to mind. You can make it ahead of time, which you’re going to want to do, and serve it cold the next day.
Because really, who wants to be in a rush trying to prepare food the morning of a picnic? Besides, if you ask me, cold fried chicken is the best fried chicken.
If making this country fried chicken recipe intimidates you, don’t worry. I’ve got a tip that will help you make the best crispiest fried chicken ever.
The trick is really very simple. All you need to do is to remember to only turn the chicken once. This will prevent the chicken from getting soggy.
It will be tempting for you to turn the chicken more than once, but don’t. You’ll thank me later.
I don’t make this recipe very often, but when I do, it’s amazing and everyone loves it. In fact, we never have any left over. I guess I could blame it on my growing teenage son, but even the girls love it. So, if you like leftovers, I suggest you double the recipe. And serve your chicken with southern style mustard potato salad, because they belong together like peas and carrots.
If you like this country fried chicken recipe, you may also like these other picnic friendly recipes:
Texas Sheet Cake Recipe with Buttermilk
What are your family’s favorite picnic recipes? Please feel free to share them in the comments. I would absolutely love to try them.
Serves 4
This fried chicken recipe couldn't be easier. With just three basic ingredients, and a little salt and pepper, you can have the crispiest, most delicious fried chicken ever.
15 minPrep Time
1 hrCook Time
1 hr, 15 Total Time
Save RecipeIngredients
- 8-10 pieces of chicken {thighs, legs and breasts}
- 2 C flour
- 4 eggs, beaten
- Enough Canola oil to fill a large skillet 1/2 way
Instructions
- Heat skillet on high heat; fill no more than 1/2 way with Canola oil, continue heating on high until oil is hot, but not burnt
- Combine flour, salt and pepper on a large plate
- Put beaten eggs in a semi-deep dish, large enough to easily fit your largest piece of chicken
- Rinse chicken; dredge in flour, then egg, then once again in flour
- Carefully place in hot oil; cover with a slptter shield and brown on both sides {turning just once}
- Reduce heat to low and cook for 45 min {turning only once during this time} or until juices run clear
as surprising as it may seem to some I have not mastered my gmas fried chicken (gasp). I loved watching her cook during the summers I stayed with her and loved eating her food just didn't learn by osmosis. Thanks for this lovely recipe, I pinned it for later and heading to past picnic posts.
Christy hauteDOT www.hautedot.blogspot.com
Visiting from SITS - nice to 'meet' you. ;)