PICNIC BASKET BUTTERMILK FRIED CHICKEN

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Picnic Basket Buttermilk Fried Chicken image

Provided by Food Network

Categories     main-dish

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.

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