Picnic Basket Buttermilk Fried Chicken

Total Time:
6 hr 45 min
Prep:
20 min
Inactive:
6 hr
Cook:
25 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 2 pounds chicken pieces (breasts, legs, and thighs)
  • 3 cups buttermilk
  • Sea salt and freshly ground black pepper
  • 4 eggs, beaten
  • 3 cups all-purpose flour
  • 4 cups vegetable shortening, for frying
Directions
  • 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.


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