Crispy fried chicken has been a staple of the picnic basket for decades and for good reason: It's delicious and you don't need special utensils. The key to making the most delicious fried chicken is soaking the meat in buttermilk for at least 8 hours. The buttermilk helps to keep the chicken tender and gives it a rich flavor. For an extra flavor boost, try adding a drop of Worcestershire sauce. To round the fried chicken menu, serve it with coleslaw and a glass of lemonade.
The thought of eating fried chicken may raise concerns among those who are health conscious, but in reality, pancooked fried chicken actually absorbs only a small amount of oil. Eight servings of chicken (two pieces per person) absorbs only about 3 tablespoons of oil.
RECIPES
Picnic Fried Chicken
Serves 4
Ingredients:
- 2 1/2 tablespoons coarse salt, plus more for seasoning
- 2 1/2 pound broiler or fryer chicken, cut into 8 pieces, backbone removed
- 3 cups nonfat buttermilk
- 2 tablespoons Worcestershire sauce
- 2 cups unbleached all-purpose flour, sifted
- Freshly ground black pepper to taste
- 1 pound solid vegetable shortening
Directions:
- In a large bowl, combine 4 cups water and 2 tablespoons salt; add the chicken. Be sure the water completely covers the chicken. Cover and refrigerate overnight.
- Place the buttermilk in a large mixing bowl. Add the chicken pieces, turning each piece in the buttermilk to coat. Cover the bowl and refrigerate the buttermilk-coated chicken pieces for at least 8 hours or overnight.
- Place a baking pan lined with parchment paper underneath a wire cooling rack. Swirl the Worcestershire sauce into the buttermilk mixture. Remove the chicken pieces from the buttermilk mixture and transfer to a wire rack to drain.
- Line a second baking sheet with parchment paper. Set aside. Place flour, remaining 1/2 tablespoon salt and pepper in a large, shallow baking dish. Mix to combine. Lightly dip the chicken pieces into the flour mixture to coat. Gently shake to remove any excess flour. Transfer the chicken pieces to the prepared baking sheet.
- Place the vegetable shortening in a deep 12-inch cast-iron pot. Heat the shortening until it reaches 350 degrees F. Use tongs to gently place the chicken pieces in the pot. Fry until a deep golden brown color is achieved, about 20 minutes. Turn the chicken pieces every 8 minutes to ensure each side is evenly browned. The chicken should be cooked until an instant-read thermometer inserted into the thickest part of the thigh meat registers 170 degrees F. Transfer the chicken pieces to a wire rack to drain off any excess oil. Season to taste with coarse salt and serve.
Honey-Mustard Coleslaw
Serves 4 to 6
Ingredients:
- 3 cups shredded green cabbage (about 1/2 of a medium head)
- 2 medium carrots, grated (about 1 cup)
- 1 medium apple, cored and coarsely chopped (about 1 cup)
- 3 tablespoons canola oil
- 3 tablespoons Dijon mustard
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons honey
- 1 clove garlic, minced
- 2 tablespoons chopped cashews or peanuts
Directions:
- In a large mixing bowl, stir together the cabbage, carrots and apple. Set aside.
- For the dressing, in a screw-top jar, combine the oil, mustard, lemon juice, honey and garlic. Cover and shake well. Pour over the cabbage mixture; toss lightly to coat. Cover and refrigerate for 2 to 24 hours.
- Sprinkle the coleslaw with the cashews or peanuts just before serving.
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