Picnic Chicken Recipes

PICNIC CHICKEN

Steps:

• Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine bread crumbs and seasonings. Place egg in another shallow bowl, dip chicken in egg, then in the crumb mixture. , In a large skillet, brown the chicken in oil and butter over medium heat for 3-5 minutes on each side or until chicken juices run clear.

PICNIC CHICKEN

Steps:

• Pound chicken to 1/4 inch thickness.
• In a shallow bow, combine bread crumbs and seasonings.
• Dip chicken in egg, then in crumb mixture.
• In a skillet, brown the chicken in the oil and butter over medium heat for 10-15 minutes on each side or until juices run clear (180 degrees).

PICNIC CHICKEN

Steps:

• Use sharp knife to make 2-3 short slashes in skin of each piece of chicken, taking care not to cut into meat. Combine salt, sugar, and spices in small bowl and mix thoroughly. Coat chicken pieces with spices, gently lifting skin to distribute spice rub underneath but leaving it attached to chicken. Transfer chicken skin side up to wire rack set over rimmed baking sheet, lightly tent with foil, and refrigerate 6-24 hours.
• Secure skin of each breast piece with 2-3 toothpicks placed near edges of skin.
• Adjust oven rack to middle position; heat oven to 425 degrees. Roast chicken until thickest part of smallest piece registers 140 degrees on instant read thermometer, 15-20 minutes. Increase oven temperature to 500 degrees and continue roasting until chicken is browned and crisp and thickest parts of breast pieces register 160 degrees, 5-8 minutes longer, removing pieces from oven and transferring to clean wire rack as they finish cooking. Continue to roast thighs and/or drumsticks, if using, until thickest part of meat registers 170-175 degrees, about 5 minutes longer. Remove from oven; transfer chicken to rack and let cool completely before refrigerating or serving.

SPICY BAKED PICNIC CHICKEN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a broiler pan with cooking spray.
• Whisk buttermilk, 1 teaspoon taco seasoning, and cayenne pepper together in a bowl.
• Mix remaining taco seasoning, bread crumbs, Parmesan cheese, flour, onion powder, salt, and black pepper together in a separate bowl.
• Dip chicken in buttermilk mixture; coat with bread crumbs mixture. Place coated chicken in broiler pan.
• Bake in the preheated oven until chicken is longer pink in the center and coating is crispy, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

PICNIC CHICKEN

Steps:

• Combine first 6 ingredients in blender and blend until garlic and bay leaf are finely chopped. Transfer mixture to bowl. Add chicken to bowl and turn to coat. Marinate chicken in bowl in refrigerator, breast side down, overnight.
• Preheat oven to 375°F. Place rack in roasting pan. Remove chicken from marinade, reserving marinade. Place chicken on prepared rack and season with salt and pepper. Roast in oven until chicken is cooked through, basting occasionally with reserved marinade, about 1 hour 20 minutes.

OVEN-FRIED PICNIC CHICKEN

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.

PICNIC FRIED CHICKEN

Steps:

• For the honey giardiniera butter: Add the butter, honey and salt to taste to a bowl and mix until smooth. Stir in the giardiniera until well blended. Refrigerate until ready to use.
• For the chicken: Add the chicken thighs, reserved giardiniera brine and pickle brine to a plastic zip-top bag and refrigerate overnight or for at least 2 hours.
• When ready to fry the chicken, fill a Dutch oven halfway full with oil and heat to 350°F.
• Set up a dredging station: Pour the buttermilk into a large bowl and in a separate large bowl, stir together the flour, cornstarch, paprika, salt, pepper and cayenne until well combined. Use your tongs to drizzle some of the buttermilk mixture into the flour mixture.
• Remove 1 or 2 pieces of the chicken from the brine at a time and submerge in the buttermilk. Add 1 piece of the buttermilk-soaked chicken at a time into the flour mixture and turn to completely coat the chicken. Transfer to a plate and repeat until all the remaining chicken is well coated.
• Add the chicken to the hot oil in batches, 2 or 3 pieces at a time, and cook until brown and crispy, 12 to 15 minutes. Transfer the cooked chicken to a wire rack on a baking sheet to drain. Serve immediately with the giardiniera butter or let cool and store on a wire-rack on a sheet pan, lightly covered, in the fridge overnight. Serve at the picnic at room temp. Served with softened honey giardiniera butter.