Spicy Picnic Chicken
Take your outdoor dining to the next level with this irresistible Spicy Picnic Chicken recipe! Perfectly seasoned with a bold blend of paprika, cayenne, garlic powder, and hot sauce, these crispy chicken drumsticks deliver a flavorful kick in every bite. The buttermilk marinade tenderizes the meat while infusing it with tangy heat, and the double-coating of spiced flour ensures a golden, crunchy crust that holds up to any picnic adventure. Fried to perfection and easy to pack, this dish makes an ideal centerpiece for your alfresco feast. Serve it warm or enjoy it at room temperature—either way, it’s guaranteed to be the star of your spread. Keywords: spicy fried chicken, picnic recipes, crispy fried chicken, buttermilk chicken marinade, easy outdoor meals.
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Recipe Information
Ingredients
- 8 pieces chicken drumsticks
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1.5 teaspoons garlic powder
- 1.5 teaspoons onion powder
- 2 cups buttermilk
- 2 cups all-purpose flour
- 0.5 cups cornstarch
- 4 cups oil (for frying)
- 2 tablespoons hot sauce
Instructions
In a large bowl, whisk together buttermilk, 1 teaspoon of salt, 1 teaspoon of paprika, and hot sauce.
Add the chicken drumsticks to the buttermilk mixture, ensuring they're fully submerged. Cover the bowl and refrigerate for at least 2 hours, or overnight for best flavor.
In a shallow bowl or dish, combine flour, cornstarch, the remaining salt, black pepper, paprika, cayenne pepper, garlic powder, and onion powder. Mix thoroughly to distribute the spices evenly.
Remove the chicken from the buttermilk mixture, allowing the excess liquid to drip off. Dredge each drumstick in the flour mixture, pressing gently to coat thoroughly. Place the coated chicken on a wire rack and let rest for 10 minutes to let the coating adhere.
Heat oil in a deep frying pan or skillet to 350°F (175°C). Ensure the oil is deep enough to fully submerge the drumsticks.
Carefully lower the chicken drumsticks into the hot oil, working in batches to avoid overcrowding the pan. Fry each batch for 12–15 minutes, turning occasionally, until the chicken is golden brown, crispy, and fully cooked (internal temperature should reach 165°F/74°C).
Transfer the cooked chicken to a clean wire rack set over a baking sheet to drain excess oil.
Allow the chicken to cool slightly before packing it for your picnic. Serve warm or at room temperature for a delicious on-the-go meal.
Nutrition Facts
Calories |
11096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1040.0 g | 1333% | |
| Saturated Fat | 163.2 g | 816% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 798 mg | 266% | |
| Sodium | 6530 mg | 284% | |
| Total Carbohydrate | 247.5 g | 90% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 25.2 g | ||
| Protein | 220.4 g | 441% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 727 mg | 56% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 2950 mg | 63% | |
*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.
