There’s nothing quite like picnic fried chicken to make you feel like summer has arrived. And, sure, you can go to the store and buy some, but that runs the risk of soggy breading. Making your own homemade version allows you to get your chicken just the way you like it!
- 1 (2- to 3-pound) whole chicken, cut up
- 2 cups buttermilk
- 2 large eggs
- 2 cups all-purpose flour
- 2 tablespoons plus 2 teaspoons salt, divided
- 4 teaspoons black pepper, divided
- 1 tablespoon Creole seasoning
- 3 cups shortening
- Rinse chicken with cold water; pat dry with paper towels, and set aside.
- Whisk together milk and eggs in a bowl.
- Combine flour, 2 tablespoons salt, 2 teaspoons black pepper, and Creole seasoning in a quart-sized zip-top plastic freezer bag. Dip 2 chicken pieces in flour mixture, and then into egg/milk mixture. Place chicken back into flour mixture in plastic bag; seal, and shake to coat. Remove chicken, and repeat with remaining pieces.
- Melt shortening in a Dutch oven over medium heat to reach 350°F on a thermometer. Fry chicken in batches 10 minutes on each side, or until cooked through and golden brown. Drain on paper towels. Sprinkle with remaining 2 teaspoons salt and 2 teaspoons black pepper.
Reprinted from Picnics, Potlucks, & Porch Parties: Recipes, Menus, & Ideas for Every Occasion. Copyright © 2016, Aimee Broussard.