fourth of july fried picnic chicken

How To Make fourth of july fried picnic chicken

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  MARINADE: • 1 Fryer Chicken cut into 8 pieces, skin on, trimmed of excess fat [if you have additional drumsticks or breasts, use them--- it’s the best out of the bunch!] • Buttermilk [enough to cover & marinate the chicken in a glass baking dish or bowl] • Apple Cider Vinegar [1 tablespoon per piece of chicken used in the marinating process] • Louisiana Hot Sauce [1 dash per piece of chicken during marinating--- personally, I prefer Crystal® Brand] • 3 tablespoons Kosher Salt • Peanut Oil [approximately ¾ gallon] • 8 to 10 slices toasted Wonder® White Bread
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  SEASONED FLOUR: • 1 cup Bisquick® Baking Mix • 1 tablespoon Cornstarch • 1 teaspoon Diamond Crystal® Salt [fine] • 1 teaspoon Ground White Pepper • 1 teaspoon Onion Powder
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  BATTER: • 1 cup Bisquick® Baking Mix • ½ cup Self Rising Flour • 1¼ cup Whole Milk • 3 tablespoons Accent® Seasoning • 1 tablespoon Kosher Salt • 1 tablespoon Cracked Black Pepper • 1 teaspoon Chili Powder • 1 teaspoon Garlic Salt • 1 teaspoon Dried Marjoram • ½ teaspoon Dried, Ground Sage • ½ teaspoon Cayenne Pepper • ½ teaspoon Turmeric
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  FINAL COAT: • 1 cup Medium Grind Bulgur Wheat • 1 ½ cups Campbell’s® Condensed Chicken Broth, do not add 1 can water, use condensed • 15 Nabisco® Premium Saltine Crackers [Salted Tops] • 1 tablespoon Finely Ground Cornmeal • ¼ teaspoon Cayenne Pepper
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  STEP 1: • Place chicken pieces into glass baking dish [or bowl]. Spoon 1 tablespoon vinegar over each piece and then one dash Louisiana hot sauce. Cover entire chicken with buttermilk followed by a generous sprinkling of kosher salt over each individual part. Refrigerate/marinate for at least 10 hours; overnight is best.
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  STEP 2: • Create the “Final Coat” by bringing chicken broth to a boil. Add bulgur and cayenne, cover and set aside [off heat]. • When bulgur has absorbed all the broth [about 20 minutes]; if the bulgur is fluffy, but there is residual liquid, simply discard, and cover for a few more minutes. Remove lid and “fluff” with a fork, then folding in the cornmeal and the saltines [which have been crushed into fine crumbs], delicately combining the ingredients until it looks like wet sand. • Immediately proceed to “Step 3”.
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  STEP 3: • Make the “Batter” by combining the Bisquick®, flour, milk, Accent®, salt, pepper and spices; mix until smooth. If the batter is not the consistency of pancake batter, either add more flour or milk. Set aside and proceed to “Step 4”.
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  STEP 4: • Preheat peanut oil in large cast iron skillet to 280 to 300 degrees. • Remove chicken pieces from marinade and pat completely dry with paper towels. Discard used marinade. • Combine “Seasoned Flour” ingredients [Bisquick®, cornstarch, salt, white pepper and onion powder]. Coat each piece of chicken thoroughly and then dip each piece, completely covering with the batter. • After the first piece is battered, roll in the “Final Coat” and set aside. • Repeat until all the chicken is floured, battered and coated. Don’t let chicken stand too long before proceeding to “Step 5”.
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  STEP 5: • Using tongs, place chicken pieces in skillet; do not crowd, leaving at least 1” on all sides of the chicken. Because time is of the essence, my great-grandmother used two skillets frying simultaneously. I like to fry drumsticks and thighs together, and breasts and wings at the same time, the latter two parts frying the quickest. • Do not stir or move chicken around during this process; if the temperature is maintained, the oil will do all the work for you. • Fry for about 8 minutes and then turn each piece and continue to fry for another 5 to 9 minutes; you’ll know when it’s done . . . it’s the color of heaven! Golden and glorious!
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  STEP 6: • Drain each piece of hot, fried chicken on a piece of toast [you’ll thank me later!] and let stand for at least 5 minutes before service. I, however, love eating this delicacy straight from the icebox the next day. It’s great for hangovers, too!
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