Best Fried Chicken In A Basket Recipes

Picnic Basket Buttermilk Fried Chicken image

Provided by Food Network

Time 6h45m

Yield 4 servings

Number Of Ingredients 6

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

Steps:

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.

Skillet-Fried Chicken image

Categories Entree

Time 45m

Yield 6

Number Of Ingredients 6

1/2 cup Gold Medal™ all-purpose flour
1 tablespoon paprika
1 1/2 teaspoons salt
1/2 teaspoon pepper
3- to 3 1/2-lb cut-up whole chicken
Vegetable oil

Steps:

In shallow dish, mix flour, paprika, salt and pepper. Coat chicken with flour mixture.
In 12-inch nonstick skillet, heat oil (1/4 inch) over medium-high heat. Cook chicken in oil, skin sides down, about 10 minutes or until light brown; reduce heat to low. Turn chicken skin sides up.
Cook uncovered about 20 minutes, without turning, until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).

Nutrition Facts : ServingSize 1 Serving, TransFat 0 g