SOUTHERN FRIED CHICKEN

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JUNE 18 is International Picnic Day!

International Picnic Day is celebrated every year on June 18 to encourage everyone to go out and spend an amazingly easy and stress-free day with their loved ones.

What comes to mind when you think of picnics? Fun, adventure, fresh air, water, sunlight, good food, family, friends, nature, and more! Most of us have pretty hectic schedules in our busy lives. We crave free time to relax and play, enjoy good food, and great company. Picnics are a most excellent way to have that simply and casually.

HOW TO CELEBRATE:

It’s self-explanatory: Go & have a picnic! All you need is some outdoors, a table or even just a tablecloth/blanket, some good food and a few loved ones like family or friends.

Speaking of Good Food – for our picnic, you can’t beat our SOUTHERN FRIED CHICKEN recipe! Add some sides, a great dessert, and ENJOY!

SOUTHERN FRIED CHICKEN

CRUNCHY SKIN AND TENDER CHICKEN

This recipe for The Best Southern Fried Chicken produces a crunchy exterior with moist chicken on the inside.

QUESTIONS:

Can I substitute the buttermilk?
No. This is non-negotiable or you’ll miss out on so much flavor! Oh, and it has to be real buttermilk too. . . not the stuff people make with milk and vinegar. Soaking it in the buttermilk overnight is optimal for maximum juiciness.

Why add cornstarch to fried chicken batter?
Because it’s the mixture of cornstarch and flour that helps give it that extra crunchy exterior.

Can I make my fried chicken taste more like KFC chicken?
KFC uses 11 herbs and spices…that you love, huh? Just see our variation posted right under the regular fried chicken recipe … so, as President Obama says … YES! You can!

courtesy: TheCountryCook.net

INGREDIENTS NEEDED:

whole chicken (cut up)
salt
garlic powder
onion powder
buttermilk
hot sauce
flour
cornstarch
black pepper
olive oil or coconut oil

HOW TO MAKE THE BEST SOUTHERN FRIED CHICKEN:

Place the cut up chicken in a large bowl. Add the salt, garlic powder, and onion powder. Toss to coat the chicken in the spices.

Add the buttermilk and hot sauce to the bowl, stir until everything is combined. Cover with plastic wrap and let marinate in the fridge for at least 2 hours, but it’s best if you can let it sit overnight.

In a medium-sized bowl add the flour, cornstarch, salt, and black pepper.

Whisk this mixture together until completely combined.

Chicken pieces being coated in flour mixture in white bowl with a fork.

Taking the chicken pieces one at a time, let the excess buttermilk drip off. Coat in the flour mixture, and make sure the chicken is well coated. Shake off any excess. Set the chicken aside and let it sit for a few minutes until the coating starts to look a little pasty.

Fill up your deep cast-iron skillet with your oil and preheat to 350°F. Carefully add the pieces of chicken to the deep fryer. Fry until golden brown, turning every few minutes. You will need to fry in batches so you do not overcrowd the fryer.

Chicken is done when golden brown and the internal temperature reaches 165°F. Depending on the size of the chicken, dark meat takes about 12-14 minutes and white meat takes 8-10 minutes.

When the chicken is done frying, place it on a paper towel lined sheet tray and immediately sprinkle a little flaked salt on top. Continue with the rest of the chicken pieces.

KFC COPYCAT SEASONING:

OKAY! As promised, here is the variation that will give you that KFC flavor! Simply . . .

Substitute the garlic powder, onion powder, paprika, salt and pepper in our recipe for the following seasonings: (skip seasoning the individual chicken pieces, and then you will stir these seasonings in with the flour mixture)

  • 2 teaspoons salt
  • ½ tablespoon dried thyme
  • ½ tablespoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon celery salt
  • ½ tablespoon black pepper
  • 1 tablespoon mustard powder
  • 2 tablespoons paprika
  • 2 tablespoons garlic salt
  • 1 tablespoon powdered ginger
  • 1 tablespoon pepper (use white pepper if you have it)

And there you have it! Fried Chicken whether using our regular recipe or with the “Copycat” herbs and spices, remains one of the nation’s most beloved comfort foods. It’s something you never really get tired of sinking your teeth into, especially when it’s done right,

Here are some tasty side dish suggestions that will transform your fried chicken into a Southern Feast!

BISCUITS – the pairing of fried chicken and “cathead biscuits” is to die for! POTATOES – Baked or Mashed, they sure as heck taste great with the southern fried chicken! CORN ON THE COB – Corn on the cob may be a super simple side, but sometimes, something simple is all you really need. Especially if you’re eating such a delectable entrée like fried chicken. GREEN BEAN CASSEROLE – Fresh green beans are the star of this popular “for gatherings” American dish. I will make your picnic even more incredible. WATERMELONWatermelon is a sweet and refreshing low calorie summer snack. It provides hydration and also essential nutrients, including vitamins, minerals, … AND the best top-off? Southerners swear by their Tea! In the South, ice tea is not just a summertime drink, it is served year-round with most meals.

BON APPETIT, YA’LL!

WAIT! WHAT ABOUT DESSERT?

Enter banana pudding. It’s simply a riff on a traditionally English trifle dessert with layers of custard, fruit, and sponge cake that is often topped with whipped cream. One of the most popular classic desserts around, banana pudding, is a light, delicious treat that cuts the fried chicken’s oily after-effect. It is very refreshing on a hot day. The key ingredients are pudding, vanilla wafer cookies, ripened bananas, and whipped cream. Not only are the main items

affordable and simple to find, but you can easily make this dessert in large amounts. It’s a family reunion star!

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