Non-VegetarianMissouri Comfort Food cuisine Main Course

Missouri Picnic Fried Chicken

Name: Missouri Picnic Fried Chicken
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 servings
Cuisine: Missouri Comfort Food
Ingredients: 1 whole Whole chicken, cut into pieces; 2 cups Buttermilk; 1 tbsp Hot sauce; 2 cups All-purpose flour; 1 tbsp Paprika; 1 tsp Garlic powder; 1 tsp Black pepper; 4 cups Vegetable oil or lard for frying

Buttermilk-marinated, flour-dredged, pan-fried chicken meant to be served warm or cold at picnics and community gatherings.

🇺🇸United States· Missouri

Prep: 30 min
Cook: 30 min
Total: 60 min
Servings: 6
Difficulty: Medium
Calories: 460 kcal

Ingredients

0 of 8 gathered

Servings

Equipment

•Cast iron skillet
•Wire rack

Nutrition

Per serving, approximate

Calories: 460 kcal
fat: 27
carbs: 20
protein: 34
calories: 460

Instructions

1
Mix the chicken pieces, buttermilk, and hot sauce. Chill in the refrigerator for at least 4 hours, or overnight.
2
Mix the flour, paprika, garlic powder, black pepper, and salt in a large bowl or bag.
3
Lift chicken from the buttermilk and let excess drip off. Coat each piece completely in the seasoned flour.
4
Set the coated chicken on a wire rack. Let it rest for 15 minutes so the coating sticks.
5
Heat about 1 inch of oil or lard in a cast-iron skillet to 325°F.
6
Fry the chicken in batches, turning occasionally. Cook for 12-15 minutes per side until deep golden and cooked through.
7
Drain the fried chicken on a wire rack instead of paper towels.
8
Cool to room temperature before packing for a picnic, or serve it warm.

Chef's tips

Keep the oil temperature steady so the chicken cooks through without burning the crust. This chicken tastes great served cold the next day.

Storage

Refrigerate up to 3 days; travels well for picnics when cooled completely.

Reheating

Reheat in a 375°F oven on a rack to keep it crisp; best enjoyed cold or at room temperature for picnics.

Common mistakes to avoid

•Heating the oil too hot, which browns the crust before the meat cooks through
•Skipping the rest time after coating, which causes the crust to slip off in the oil