Picnic Fried Chicken
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Tuesday, May 6, 2014

Picnic Fried Chicken

Kelly Mike - Tuesday, May 06, 2014


  • 3 pounds broiler-fryer chicken cut up (may substitute cut up chicken breasts) 
  • 1 quart buttermilk 
  • vegetable oil for frying 


  • 4 cups all purpose flour 
  • 4 teaspoons sea salt 
  • 1 teaspoon black pepper 
  • 1 teaspoon garlic powder 
  • 1 teaspoon onion powder 
  • 2 tablespoons paprika 
  • 1/2 teaspoon ground sage 
  • 1/2 teaspoon ground thyme 
  • 1/4 teaspoon baking powder 


Pat chicken pieces with paper towels; place in a large shallow dish. Pour buttermilk over chicken; cover and allow to soak at least 1 hour or overnight in refrigerator.

When ready to fry the chicken, prepare coating. Combine all ingredients in a large resealable plastic bag. Add chicken pieces, one at a time, and shake to coat well. Allow coated pieces to rest on waxed paper at least 15 minutes (the coating will dry and cling better during frying). After 15 minutes, once again shake the chicken pieces in the coating. This double application is the secret to the coating clinging to the chicken during frying.

In an electric skillet, heat 1½ inches oil to 350° to 360°F. Fry chicken, several pieces at a time, for about 3 minutes on each side. Reduce heat to 325°F; cook chicken, turning occasionally, for 20 to 25 minutes or until juices run clear and chicken is tender.


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