New recipes

Perfect Fried Chicken and 10 Other Classic Picnic Foods Gallery

Perfect Fried Chicken and 10 Other Classic Picnic Foods Gallery


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Perfect Fried Chicken and 10 Other Classic Picnic Foods Slideshow

When the sun is shining and the weather is warm, it is lovely to be able to get out of the kitchen, bypass the dining room, and enjoy a meal outdoors. Whether it’s eaten at an old fashioned picnic table or sitting on a blanket under the shade of a tree, picnic food has certain requirements. It should be easy to transport, not too messy and should never sacrifice flavor for any reason.

We made a list of some picnic classics and provided you with links to recipes that will be sure to inspire your next alfresco dining experience.

When the sun is shining and the weather is warm, it is lovely to be able to get out of the kitchen, bypass the dining room, and enjoy a meal outdoors. It should be easy to transport, not too messy and should never sacrifice flavor for any reason.

We made a list of some picnic classics and provided you with links to recipes that will be sure to inspire your next alfresco dining experience.

Brownies

Brownies are a perfect picnic dessert. They taste delicious, satisfy a sweet craving, and can be easily transported without any risk of damaging them beyond the point of eating. (Does that point exist at all?) Bake your brownies and simply wrap them, cake tin and all, once they have cooled down completely.

For a Simple Brownie recipe, click here.

Coleslaw

Poor coleslaw, it gets such bad press. These days all you need to do is type coleslaw into any search engine and you will be faced with thousands of recipes to suit any taste. So don’t settle for that gloppy, anemic looking pile of soggy cabbage that has been masquerading as coleslaw for far too long, make a slaw that is delicious and watch people go back to the Tupperware container for seconds and thirds!

For The Best Coleslaw Ever recipe, click here.

Devilled Eggs

There are people who don’t like devilled eggs, but I think they are few and far between. What’s not to love about a boiled egg that is then stuffed with a creamy, zingy filling? To transport eggs, make sure they are in a single layer and that they travel on the top of the picnic basket. Even if they get a little messy, they will still taste wonderful. For an even prettier dish, you can boil the eggs in beetroot brine and transform them into pink eggs!

Fried Chicken

Fried chicken has some magic in it that other fried foods simply do not possess — it is delicious hot as well as cold. For a satisfying dish to bring along on any picnic, go to all the trouble of frying chicken the night before and let it sit, patiently waiting, in the fridge until you set out on your journey.

For a Perfect Southern Fried Chicken recipe, click here.

Fruit Salad

For something sweet that won’t weigh anyone down, a salad made from the best of the season’s fruits is a great way to go. For a more grownup approach to fruit salad, try sangria fruit salad — a dessert that takes its inspiration from the wine-soaked fruit at the bottom of a glass of sangria.

For the Sangria Fruit Salad recipe, click here.

Lemonade

Pinwheel Sandwiches

For young children especially, pinwheel sandwiches really liven up what can sometimes be a rather square classic. Turn any of your favorite sandwich fillings and combinations into fun pinwheels that can be enjoyed by young and old (er) picnic guests.

For the Turkey Aram Sandwiches recipe, click here.

Potato Salad

Instead of weighing down your potato salad with mounds of mayonnaise, dress perfectly cooked potatoes in a light dressing that enhances their flavor instead of masking it. Use herbs like dill and parsley to add lovely freshness when enjoying the great outdoors!

Sandwiches

A sandwich is one of the most traditional foods to find at a picnic, but sometimes they can be a little dull. Instead of making individual sandwiches, why not make one enormous sandwich that can be sliced and shared by everyone?

For the Italian Deli-Stuffed Loaf recipe, click here.

Watermelon

Watermelon is a great and very versatile ingredient when it comes to picnics. You can eat it as is, sliced and sweet, at the end of a meal. You can turn it into a salad and pair the crisp watermelon with mint and feta. You can even turn watermelon into a summery picnic cocktail. It is totally up to you!

For the Sparkling Watermelon Margarita recipe, click here.


Recipe Summary

  • 6 cups nonfat buttermilk
  • 1/4 cup plus 5 teaspoons coarse salt
  • 1/3 cup hot sauce, such as Tabasco (optional)
  • 2 chickens (2 to 3 pounds each), each cut into 10 pieces for frying
  • 3 cups all-purpose flour
  • 1 tablespoon freshly ground pepper
  • 1 1/2 teaspoons cayenne pepper
  • 2 tablespoons baking powder
  • 2 pounds vegetable shortening
  • 6 tablespoons bacon drippings, (optional)

Put buttermilk, 1/4 cup salt, and the hot sauce (if desired) in a large, airtight container. Add chicken pieces turn to coat. Cover refrigerate 2 hours or overnight.

Preheat oven to 200 degrees. Put flour, remaining 5 teaspoons salt, pepper, cayenne, and baking powder in a large resealable plastic bag. Shake vigorously.

One at a time, place chicken pieces in bag, and shake to coat. Remove from bag, and shake off any excess. Transfer coated pieces to a wire rack set over a baking sheet. Let stand 30 minutes.

Heat shortening (and bacon drippings, if desired) in two 10-inch cast-iron skillets over medium-low heat until it registers 375 degrees on a deep-fry thermometer. (Alternatively, use one skillet and half the shortening and drippings, and cook in batches.) Using tongs, place thighs and drumsticks in skillets. Fry until undersides are dark golden, 10 to 14 minutes. Turn pieces over cook until dark golden all over and an instantread thermometer inserted into the thigh registers 170 degrees, another 10 to 14 minutes.

Transfer to a wire rack (clean the rack that held raw pieces before reusing it) set over a baking sheet. Transfer rack and sheet to oven to keep chicken warm.

Remove any bits of coating left in skillets with a slotted spoon discard. Repeat process to fry breasts and wings, 10 to 14 minutes per side (cook until an instantread thermometer inserted into the breast registers 170 degrees).


Recipe Summary

  • 6 cups nonfat buttermilk
  • 1/4 cup plus 5 teaspoons coarse salt
  • 1/3 cup hot sauce, such as Tabasco (optional)
  • 2 chickens (2 to 3 pounds each), each cut into 10 pieces for frying
  • 3 cups all-purpose flour
  • 1 tablespoon freshly ground pepper
  • 1 1/2 teaspoons cayenne pepper
  • 2 tablespoons baking powder
  • 2 pounds vegetable shortening
  • 6 tablespoons bacon drippings, (optional)

Put buttermilk, 1/4 cup salt, and the hot sauce (if desired) in a large, airtight container. Add chicken pieces turn to coat. Cover refrigerate 2 hours or overnight.

Preheat oven to 200 degrees. Put flour, remaining 5 teaspoons salt, pepper, cayenne, and baking powder in a large resealable plastic bag. Shake vigorously.

One at a time, place chicken pieces in bag, and shake to coat. Remove from bag, and shake off any excess. Transfer coated pieces to a wire rack set over a baking sheet. Let stand 30 minutes.

Heat shortening (and bacon drippings, if desired) in two 10-inch cast-iron skillets over medium-low heat until it registers 375 degrees on a deep-fry thermometer. (Alternatively, use one skillet and half the shortening and drippings, and cook in batches.) Using tongs, place thighs and drumsticks in skillets. Fry until undersides are dark golden, 10 to 14 minutes. Turn pieces over cook until dark golden all over and an instantread thermometer inserted into the thigh registers 170 degrees, another 10 to 14 minutes.

Transfer to a wire rack (clean the rack that held raw pieces before reusing it) set over a baking sheet. Transfer rack and sheet to oven to keep chicken warm.

Remove any bits of coating left in skillets with a slotted spoon discard. Repeat process to fry breasts and wings, 10 to 14 minutes per side (cook until an instantread thermometer inserted into the breast registers 170 degrees).


Recipe Summary

  • 6 cups nonfat buttermilk
  • 1/4 cup plus 5 teaspoons coarse salt
  • 1/3 cup hot sauce, such as Tabasco (optional)
  • 2 chickens (2 to 3 pounds each), each cut into 10 pieces for frying
  • 3 cups all-purpose flour
  • 1 tablespoon freshly ground pepper
  • 1 1/2 teaspoons cayenne pepper
  • 2 tablespoons baking powder
  • 2 pounds vegetable shortening
  • 6 tablespoons bacon drippings, (optional)

Put buttermilk, 1/4 cup salt, and the hot sauce (if desired) in a large, airtight container. Add chicken pieces turn to coat. Cover refrigerate 2 hours or overnight.

Preheat oven to 200 degrees. Put flour, remaining 5 teaspoons salt, pepper, cayenne, and baking powder in a large resealable plastic bag. Shake vigorously.

One at a time, place chicken pieces in bag, and shake to coat. Remove from bag, and shake off any excess. Transfer coated pieces to a wire rack set over a baking sheet. Let stand 30 minutes.

Heat shortening (and bacon drippings, if desired) in two 10-inch cast-iron skillets over medium-low heat until it registers 375 degrees on a deep-fry thermometer. (Alternatively, use one skillet and half the shortening and drippings, and cook in batches.) Using tongs, place thighs and drumsticks in skillets. Fry until undersides are dark golden, 10 to 14 minutes. Turn pieces over cook until dark golden all over and an instantread thermometer inserted into the thigh registers 170 degrees, another 10 to 14 minutes.

Transfer to a wire rack (clean the rack that held raw pieces before reusing it) set over a baking sheet. Transfer rack and sheet to oven to keep chicken warm.

Remove any bits of coating left in skillets with a slotted spoon discard. Repeat process to fry breasts and wings, 10 to 14 minutes per side (cook until an instantread thermometer inserted into the breast registers 170 degrees).


Recipe Summary

  • 6 cups nonfat buttermilk
  • 1/4 cup plus 5 teaspoons coarse salt
  • 1/3 cup hot sauce, such as Tabasco (optional)
  • 2 chickens (2 to 3 pounds each), each cut into 10 pieces for frying
  • 3 cups all-purpose flour
  • 1 tablespoon freshly ground pepper
  • 1 1/2 teaspoons cayenne pepper
  • 2 tablespoons baking powder
  • 2 pounds vegetable shortening
  • 6 tablespoons bacon drippings, (optional)

Put buttermilk, 1/4 cup salt, and the hot sauce (if desired) in a large, airtight container. Add chicken pieces turn to coat. Cover refrigerate 2 hours or overnight.

Preheat oven to 200 degrees. Put flour, remaining 5 teaspoons salt, pepper, cayenne, and baking powder in a large resealable plastic bag. Shake vigorously.

One at a time, place chicken pieces in bag, and shake to coat. Remove from bag, and shake off any excess. Transfer coated pieces to a wire rack set over a baking sheet. Let stand 30 minutes.

Heat shortening (and bacon drippings, if desired) in two 10-inch cast-iron skillets over medium-low heat until it registers 375 degrees on a deep-fry thermometer. (Alternatively, use one skillet and half the shortening and drippings, and cook in batches.) Using tongs, place thighs and drumsticks in skillets. Fry until undersides are dark golden, 10 to 14 minutes. Turn pieces over cook until dark golden all over and an instantread thermometer inserted into the thigh registers 170 degrees, another 10 to 14 minutes.

Transfer to a wire rack (clean the rack that held raw pieces before reusing it) set over a baking sheet. Transfer rack and sheet to oven to keep chicken warm.

Remove any bits of coating left in skillets with a slotted spoon discard. Repeat process to fry breasts and wings, 10 to 14 minutes per side (cook until an instantread thermometer inserted into the breast registers 170 degrees).


Recipe Summary

  • 6 cups nonfat buttermilk
  • 1/4 cup plus 5 teaspoons coarse salt
  • 1/3 cup hot sauce, such as Tabasco (optional)
  • 2 chickens (2 to 3 pounds each), each cut into 10 pieces for frying
  • 3 cups all-purpose flour
  • 1 tablespoon freshly ground pepper
  • 1 1/2 teaspoons cayenne pepper
  • 2 tablespoons baking powder
  • 2 pounds vegetable shortening
  • 6 tablespoons bacon drippings, (optional)

Put buttermilk, 1/4 cup salt, and the hot sauce (if desired) in a large, airtight container. Add chicken pieces turn to coat. Cover refrigerate 2 hours or overnight.

Preheat oven to 200 degrees. Put flour, remaining 5 teaspoons salt, pepper, cayenne, and baking powder in a large resealable plastic bag. Shake vigorously.

One at a time, place chicken pieces in bag, and shake to coat. Remove from bag, and shake off any excess. Transfer coated pieces to a wire rack set over a baking sheet. Let stand 30 minutes.

Heat shortening (and bacon drippings, if desired) in two 10-inch cast-iron skillets over medium-low heat until it registers 375 degrees on a deep-fry thermometer. (Alternatively, use one skillet and half the shortening and drippings, and cook in batches.) Using tongs, place thighs and drumsticks in skillets. Fry until undersides are dark golden, 10 to 14 minutes. Turn pieces over cook until dark golden all over and an instantread thermometer inserted into the thigh registers 170 degrees, another 10 to 14 minutes.

Transfer to a wire rack (clean the rack that held raw pieces before reusing it) set over a baking sheet. Transfer rack and sheet to oven to keep chicken warm.

Remove any bits of coating left in skillets with a slotted spoon discard. Repeat process to fry breasts and wings, 10 to 14 minutes per side (cook until an instantread thermometer inserted into the breast registers 170 degrees).


Recipe Summary

  • 6 cups nonfat buttermilk
  • 1/4 cup plus 5 teaspoons coarse salt
  • 1/3 cup hot sauce, such as Tabasco (optional)
  • 2 chickens (2 to 3 pounds each), each cut into 10 pieces for frying
  • 3 cups all-purpose flour
  • 1 tablespoon freshly ground pepper
  • 1 1/2 teaspoons cayenne pepper
  • 2 tablespoons baking powder
  • 2 pounds vegetable shortening
  • 6 tablespoons bacon drippings, (optional)

Put buttermilk, 1/4 cup salt, and the hot sauce (if desired) in a large, airtight container. Add chicken pieces turn to coat. Cover refrigerate 2 hours or overnight.

Preheat oven to 200 degrees. Put flour, remaining 5 teaspoons salt, pepper, cayenne, and baking powder in a large resealable plastic bag. Shake vigorously.

One at a time, place chicken pieces in bag, and shake to coat. Remove from bag, and shake off any excess. Transfer coated pieces to a wire rack set over a baking sheet. Let stand 30 minutes.

Heat shortening (and bacon drippings, if desired) in two 10-inch cast-iron skillets over medium-low heat until it registers 375 degrees on a deep-fry thermometer. (Alternatively, use one skillet and half the shortening and drippings, and cook in batches.) Using tongs, place thighs and drumsticks in skillets. Fry until undersides are dark golden, 10 to 14 minutes. Turn pieces over cook until dark golden all over and an instantread thermometer inserted into the thigh registers 170 degrees, another 10 to 14 minutes.

Transfer to a wire rack (clean the rack that held raw pieces before reusing it) set over a baking sheet. Transfer rack and sheet to oven to keep chicken warm.

Remove any bits of coating left in skillets with a slotted spoon discard. Repeat process to fry breasts and wings, 10 to 14 minutes per side (cook until an instantread thermometer inserted into the breast registers 170 degrees).


Recipe Summary

  • 6 cups nonfat buttermilk
  • 1/4 cup plus 5 teaspoons coarse salt
  • 1/3 cup hot sauce, such as Tabasco (optional)
  • 2 chickens (2 to 3 pounds each), each cut into 10 pieces for frying
  • 3 cups all-purpose flour
  • 1 tablespoon freshly ground pepper
  • 1 1/2 teaspoons cayenne pepper
  • 2 tablespoons baking powder
  • 2 pounds vegetable shortening
  • 6 tablespoons bacon drippings, (optional)

Put buttermilk, 1/4 cup salt, and the hot sauce (if desired) in a large, airtight container. Add chicken pieces turn to coat. Cover refrigerate 2 hours or overnight.

Preheat oven to 200 degrees. Put flour, remaining 5 teaspoons salt, pepper, cayenne, and baking powder in a large resealable plastic bag. Shake vigorously.

One at a time, place chicken pieces in bag, and shake to coat. Remove from bag, and shake off any excess. Transfer coated pieces to a wire rack set over a baking sheet. Let stand 30 minutes.

Heat shortening (and bacon drippings, if desired) in two 10-inch cast-iron skillets over medium-low heat until it registers 375 degrees on a deep-fry thermometer. (Alternatively, use one skillet and half the shortening and drippings, and cook in batches.) Using tongs, place thighs and drumsticks in skillets. Fry until undersides are dark golden, 10 to 14 minutes. Turn pieces over cook until dark golden all over and an instantread thermometer inserted into the thigh registers 170 degrees, another 10 to 14 minutes.

Transfer to a wire rack (clean the rack that held raw pieces before reusing it) set over a baking sheet. Transfer rack and sheet to oven to keep chicken warm.

Remove any bits of coating left in skillets with a slotted spoon discard. Repeat process to fry breasts and wings, 10 to 14 minutes per side (cook until an instantread thermometer inserted into the breast registers 170 degrees).


Recipe Summary

  • 6 cups nonfat buttermilk
  • 1/4 cup plus 5 teaspoons coarse salt
  • 1/3 cup hot sauce, such as Tabasco (optional)
  • 2 chickens (2 to 3 pounds each), each cut into 10 pieces for frying
  • 3 cups all-purpose flour
  • 1 tablespoon freshly ground pepper
  • 1 1/2 teaspoons cayenne pepper
  • 2 tablespoons baking powder
  • 2 pounds vegetable shortening
  • 6 tablespoons bacon drippings, (optional)

Put buttermilk, 1/4 cup salt, and the hot sauce (if desired) in a large, airtight container. Add chicken pieces turn to coat. Cover refrigerate 2 hours or overnight.

Preheat oven to 200 degrees. Put flour, remaining 5 teaspoons salt, pepper, cayenne, and baking powder in a large resealable plastic bag. Shake vigorously.

One at a time, place chicken pieces in bag, and shake to coat. Remove from bag, and shake off any excess. Transfer coated pieces to a wire rack set over a baking sheet. Let stand 30 minutes.

Heat shortening (and bacon drippings, if desired) in two 10-inch cast-iron skillets over medium-low heat until it registers 375 degrees on a deep-fry thermometer. (Alternatively, use one skillet and half the shortening and drippings, and cook in batches.) Using tongs, place thighs and drumsticks in skillets. Fry until undersides are dark golden, 10 to 14 minutes. Turn pieces over cook until dark golden all over and an instantread thermometer inserted into the thigh registers 170 degrees, another 10 to 14 minutes.

Transfer to a wire rack (clean the rack that held raw pieces before reusing it) set over a baking sheet. Transfer rack and sheet to oven to keep chicken warm.

Remove any bits of coating left in skillets with a slotted spoon discard. Repeat process to fry breasts and wings, 10 to 14 minutes per side (cook until an instantread thermometer inserted into the breast registers 170 degrees).


Recipe Summary

  • 6 cups nonfat buttermilk
  • 1/4 cup plus 5 teaspoons coarse salt
  • 1/3 cup hot sauce, such as Tabasco (optional)
  • 2 chickens (2 to 3 pounds each), each cut into 10 pieces for frying
  • 3 cups all-purpose flour
  • 1 tablespoon freshly ground pepper
  • 1 1/2 teaspoons cayenne pepper
  • 2 tablespoons baking powder
  • 2 pounds vegetable shortening
  • 6 tablespoons bacon drippings, (optional)

Put buttermilk, 1/4 cup salt, and the hot sauce (if desired) in a large, airtight container. Add chicken pieces turn to coat. Cover refrigerate 2 hours or overnight.

Preheat oven to 200 degrees. Put flour, remaining 5 teaspoons salt, pepper, cayenne, and baking powder in a large resealable plastic bag. Shake vigorously.

One at a time, place chicken pieces in bag, and shake to coat. Remove from bag, and shake off any excess. Transfer coated pieces to a wire rack set over a baking sheet. Let stand 30 minutes.

Heat shortening (and bacon drippings, if desired) in two 10-inch cast-iron skillets over medium-low heat until it registers 375 degrees on a deep-fry thermometer. (Alternatively, use one skillet and half the shortening and drippings, and cook in batches.) Using tongs, place thighs and drumsticks in skillets. Fry until undersides are dark golden, 10 to 14 minutes. Turn pieces over cook until dark golden all over and an instantread thermometer inserted into the thigh registers 170 degrees, another 10 to 14 minutes.

Transfer to a wire rack (clean the rack that held raw pieces before reusing it) set over a baking sheet. Transfer rack and sheet to oven to keep chicken warm.

Remove any bits of coating left in skillets with a slotted spoon discard. Repeat process to fry breasts and wings, 10 to 14 minutes per side (cook until an instantread thermometer inserted into the breast registers 170 degrees).


Recipe Summary

  • 6 cups nonfat buttermilk
  • 1/4 cup plus 5 teaspoons coarse salt
  • 1/3 cup hot sauce, such as Tabasco (optional)
  • 2 chickens (2 to 3 pounds each), each cut into 10 pieces for frying
  • 3 cups all-purpose flour
  • 1 tablespoon freshly ground pepper
  • 1 1/2 teaspoons cayenne pepper
  • 2 tablespoons baking powder
  • 2 pounds vegetable shortening
  • 6 tablespoons bacon drippings, (optional)

Put buttermilk, 1/4 cup salt, and the hot sauce (if desired) in a large, airtight container. Add chicken pieces turn to coat. Cover refrigerate 2 hours or overnight.

Preheat oven to 200 degrees. Put flour, remaining 5 teaspoons salt, pepper, cayenne, and baking powder in a large resealable plastic bag. Shake vigorously.

One at a time, place chicken pieces in bag, and shake to coat. Remove from bag, and shake off any excess. Transfer coated pieces to a wire rack set over a baking sheet. Let stand 30 minutes.

Heat shortening (and bacon drippings, if desired) in two 10-inch cast-iron skillets over medium-low heat until it registers 375 degrees on a deep-fry thermometer. (Alternatively, use one skillet and half the shortening and drippings, and cook in batches.) Using tongs, place thighs and drumsticks in skillets. Fry until undersides are dark golden, 10 to 14 minutes. Turn pieces over cook until dark golden all over and an instantread thermometer inserted into the thigh registers 170 degrees, another 10 to 14 minutes.

Transfer to a wire rack (clean the rack that held raw pieces before reusing it) set over a baking sheet. Transfer rack and sheet to oven to keep chicken warm.

Remove any bits of coating left in skillets with a slotted spoon discard. Repeat process to fry breasts and wings, 10 to 14 minutes per side (cook until an instantread thermometer inserted into the breast registers 170 degrees).