It feels like summer here-hot, humid, muggy-reminds me of picnic chicken by the lake or river.
Picnic Chicken from Jamie Oliver
1 cup of Buttermilk
1 tb Pepper
2 lb Chicken pieces
1/2 cup of Flour
Oil for frying
PREHEAT OVEN TO 375F. Combine buttermilk and pepper in ceramic bowl or
baking dish. Remove skin from chicken and place chicken in buttermilk.
Cover and refrigerate 3 hours, turning once. Place flour on plate.
Remove chicken from buttermilk, pat dry and dredge in flour. Fill
large, heavy skillet with 1-inch oil. When hot, add chicken without
crowding and fry, turning once, until golden on both sides. You may
have to fry in batches. Remove pieces as they are done and drain on
paper towels. Arrange chicken on rack in roasting pan. Bake 10-to-15
minutes or until chicken is well done. Let chicken cool to room
temperature before refrigerating or packing into picnic hamper.
Picnic Chicken from Eating Well
- 1/2 cup buttermilk
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon hot sauce, such as
- 2 1/2-3 pounds chicken legs, skin removed, trimmed and cut into thighs and drumsticks
- 1/2 cup whole-wheat flour
- 2 tablespoons sesame seeds
- 1 1/2 teaspoons paprika
- 1 teaspoon dried thyme leaves
- 1 teaspoon baking powder
- 1/8 teaspoon salt, or to taste
- Freshly ground pepper to taste
- Olive oil cooking spray
Whisk buttermilk, mustard, garlic and hot sauce in a shallow glass dish until well blended. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 1/2 hour or for up to 8 hours.
Preheat oven to 425�F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
Whisk flour, sesame seeds, paprika, thyme, baking powder, salt and pepper in a small bowl. Place the flour mixture in a paper bag or large sealable plastic bag. Shaking off excess marinade, place one or two pieces of chicken at a time in the bag and shake to coat. Shake off excess flour and place chicken on the prepared rack. (Discard any leftover flour mixture and marinade.) Spray chicken pieces with cooking spray.
Bake the chicken until golden brown and no longer pink in the center, 40 to 50 minutes.