Picnic Chicken
Get ready to elevate your outdoor dining experience with Picnic Chicken, a crispy, golden-fried delight that’s perfect for sunny afternoons and al fresco adventures. This recipe starts with tender, bone-in chicken drumsticks and thighs marinated in tangy buttermilk and a hint of hot sauce for maximum flavor and juiciness. Coated in a perfectly seasoned flour mixture with hints of paprika, garlic, onion, and a touch of cayenne for a subtle kick, each piece is fried to crunchy perfection. With minimal prep time and easy-to-follow steps, it’s an irresistible crowd-pleaser that’s ideal for picnics, tailgates, or casual family meals. Pair it with refreshing sides like coleslaw or potato salad, pack it in your favorite basket, and savor the ultimate portable feast wherever the day takes you!
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Recipe Information
Ingredients
- 8 pieces Chicken drumsticks and thighs (bone-in, skin-on)
- 2 cups Buttermilk
- 1 tablespoon Hot sauce
- 2 cups All-purpose flour
- 1 tablespoon Paprika
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 1 teaspoon Dried oregano
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Cayenne pepper
- 4 cups Vegetable oil (for frying)
Instructions
In a large bowl, whisk together the buttermilk and hot sauce. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours or overnight for best results.
In a shallow bowl, combine the flour, paprika, garlic powder, onion powder, dried oregano, salt, black pepper, and cayenne pepper. Mix well.
Remove the chicken from the buttermilk, letting the excess drip off. Dredge each piece in the seasoned flour mixture, ensuring an even coating. Set aside on a wire rack to rest for 10 minutes. This helps the coating stick to the chicken.
In a large heavy-bottomed skillet or Dutch oven, heat the vegetable oil to 350°F (175°C). Use a deep-fry thermometer to maintain the temperature for even frying.
Carefully add the chicken pieces to the hot oil, working in batches to avoid crowding the pan. Fry for 12-15 minutes, turning occasionally, until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
Using tongs, remove the fried chicken from the oil and place it on a paper towel-lined plate or a clean wire rack to drain excess oil.
Let the chicken cool slightly before serving. Pack it in a picnic basket with your favorite sides, and enjoy!
Nutrition Facts
Calories |
11079 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1089.8 g | 1397% | |
| Saturated Fat | 179.4 g | 897% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 774 mg | 258% | |
| Sodium | 6250 mg | 272% | |
| Total Carbohydrate | 221.5 g | 81% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 25.3 g | ||
| Protein | 187.4 g | 375% | |
| Vitamin D | 7.3 mcg | 37% | |
| Calcium | 749 mg | 58% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 2750 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
