Fourth Of July Fried Picnic Chicken Recipes

Steps:

• In large bowl, combine buttermilk and garlic. Add chicken pieces and turn to coat. Cover and refrigerate at least 30 minutes and up to 12 hours.
• Arrange rack in upper third of oven and preheat to 400°F. Line large shallow baking sheet with foil and spray lightly with cooking oil. In large bowl, combine bread crumbs, oregano, basil, marjoram, salt, and pepper; toss well to blend.
• Drain chicken and discard buttermilk. Working with 1 piece at a time, dredge chicken in bread crumbs until well coated, then place, skin side up, on baking sheet. Spray pieces lightly with cooking oil.
• Bake chicken until golden and cooked through, 35 to 45 minutes. Transfer to wire rack to cool.
• Transportation tips:
• If you cook the chicken just before leaving, you can transport it warm, uncovered, in a basket lined with foil and paper towels. If you make it a day ahead, let it cool, then refrigerate it overnight. Pack the cold chicken in a covered plastic container lined with parchment paper.

Steps:

• Rinse chicken pieces, pat dry and place in a shallow dish for marinating.
• Pour buttermilk over chicken and marinate for 30 minutes, turning occasionally.
• Combine flour, salt, sage, paprika and pepper in paper bag.
• Add chicken and shake to cover.
• Dip chicken in egg and roll in breadcrumbs.
• Let stand for 15 minutes.
• Pour oil into large skillet to a depth of 1 inch and heat to 375°F or until water spatters when sprinkled on oil.
• Add chicken legs and thighs first.
• Fry until browned about 10-12 minutes before adding remaining pieces, frying another 10 minutes or until brown.
• Drain chicken on paper towels before serving.