I don't know about you, but I love fried chicken and find it to be the perfect accompaniment on any picnic. I decided this weekend would be a great time to indulge a little and make fried chicken for a picnic with my husband. I know there are a lot of recipes out there for fried chicken and I'm sure you've made it yourself a time or two, but this is my way, and I am sure you will find it to be scrumptious.
1 whole chicken, cut up
3 cups buttermilk
1 cup all-purpose flour
1 cup cake flour
1/4 cup cornstarch
1 tablespoon paprika
1/2 tsp. cayenne pepper (more if you like it spicier)
1 tsp. garlic powder
1 tbsp. kosher salt
1/2 tsp. freshly ground black pepper
Rinse chicken and pat dry. Place in a large bowl. Pour buttermilk over the chicken, cover and refrigerate for about two hours.
Drain chicken in a colander. Place pieces on a large baking sheet and season both sides with some kosher salt and pepper. Seasoning all the layers is important.
Place a cooling rack or whatever type of rack you have on a large baking sheet.
In a large bowl, combine the flours, cornstarch, paprika, cayenne pepper, garlic powder, kosher salt and pepper. (This mixture of flours along with the cornstarch are what makes it really crispy) One piece at a time, with tongs, dredge the chicken in the flour mixture, coating it all around. Shake off excess and place on the rack. Do this with all pieces. Allow to sit for about a half an hour. This is crucial. Allowing the chicken to come up near room temperature and allowing the flour mixture to get a little pasty on the chicken really does make a huge difference. I promise.
While the chicken is cooking, clean up your baking sheet and rack. Line the baking sheet with paper towels and place the rack on top of the paper towels.
That's it. You have perfect fried chicken for your picnic now!
I also made wild rice salad to go with it.
1 box Uncle Ben's Wild Rice
Juice of one lemon
2 tbsp. white wine vinegar
4 tbsp. extra virgin olive oil
2 carrots, peeled and diced
2 celery ribs, diced
1/2 medium red onion, diced
1 cup cherry or grape tomatoes, cut in half
1 tbsp. tarragon
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
Cook the wild rice according to the package directions. Place in a bowl and allow to cool completely.
Mix together the lemon juice, vinegar, and olive oil and set aside. Add chopped veggies, tarragon, salt and pepper to the rice and toss together. Add the dressing and toss together gently. Cover and chill for at least one hour.
We went to Mt. Diablo State Park, which was absolutely beautiful.
And this was our picnic spot.
I hope you get to go on a picnic soon and enjoy the beautiful outdoors and some great food. Everything just seems to taste better when eaten outside.
Until next time...
Lady by the Bay