Church Picnic Fried Chicken

Nothing says Southern like a plate of fried chicken, and this calorific treat can be enjoyed hot or cold! In the world of The Glorifieds, Jane Calvin is served this decadent dish with little fanfare at the church picnic.

My Granny taught me how to fry chicken. She covered it in a simple, light breading of flour, salt, and pepper, and even rubbed some of the breading under the skin of the bird. She then shallow-fried it in a covered skillet for a long time before making a sumptuous, decadent gravy with the pan drippings. She learned from her mother, who I assumed learned from hers, etc. As I have researched historic foodways over the years, I was delighted to find that her method of preparing chicken is very accurate to recipes from the 1800s in the United States.

In fact, in a phenomenal book written by a formerly enslaved person, Mrs. Abby Fisher, there is a recipe for fried chicken that is as close to my Granny’s recipe as I’ve ever seen. What Mrs. Fisher Knows About Southern Cooking was published in 1881, and was a record of her lifetime of culinary knowledge, in addition to being one of the earliest published African American cookbooks.

Where exactly does fried chicken fit on the US History timeline, and where does it come from? Sources are as varied as the recipes themselves. The broad consensus seems to be that the method was brought to the colonies by the Scots before being perfected by enslaved African American cooks. Like most of my favorite foods, this dish has evolved over time, gaining something new from each pair of hands that ever dared dredge fowl with flour and brave a bubbling pot of oil.

From What Mrs. Fisher Knows About Southern Cooking Source: Library of Congress

With time, my curiosity about cooking deepened, and I studied many different cooks and many different recipes for fried chicken. As a preteen, I can recall donning rubber gloves in my Pappaw’s kitchen and informing my Granny, “Alton Brown says these prevent club hand.” I was a pretentious little dingus, but what can you do? This recipe is a product of my own lifetime of knowledge and experience with chicken, but it is certainly not the only chicken recipe that I use at home. I go wherever my stomach takes me, and it certainly pulls me in many different directions. Lately, I’ve taken to a drizzle of hot honey to finish my chicken, or tossing it in spicy, flavorful sauces. Often, when I want something comforting and wholesome, I make chicken my Granny’s way, the old way, and I serve it the way her mother did, with gravy and “cream potat-ah’s”.

When accommodating my own family members who have dietary restrictions, I use Bob’s Red Mill gluten-free flour. This same chicken can be sprayed lightly with oil and crisped in an air fryer if you’re watching your calories. The variations are endless.

There is not really a right or wrong way to fry a chicken, as long as it’s not raw or burned. Tweak things to suit the tastes of yourself and your family, and have fun discovering your favorite flavors. This recipe can use 1-1 replacement flour if you are gluten-free.

Church Picnic Fried Chicken

Ingredients:

• Chicken:

  • 1 whole chicken, cut up.

• Marinade:

  • 1 cup buttermilk

  • 1 cup sweet tea

  • 1/4 cup hot sauce

• Binder:

  • 2 large eggs

  • 1 cup milk

• Breading:

  • 3 cups all-purpose flour

  • Seasoning blend (see below)

• For Frying:

  • 16 ounces peanut oil

• Kalyn’s Special Seasoning Blend:

  • 1/4 c. fine sea salt

  • 1/4 c. black pepper

  • 1/4 c. smoked paprika

  • 1/4 c. garlic powder

  • 1/4 c. onion powder

Instructions:

1. Prepare the Marinade:

   • Season your cut up chicken all over with the seasoning blend.

   • In a large bowl, mix the buttermilk, sweet tea, and hot sauce until well combined.

   • Add the seasoned chicken pieces, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 3 hours, preferably overnight for maximum flavor.

2. Prepare the Binder:

   • In a medium bowl, whisk together the eggs and milk until smooth. Set aside.

3. Prepare the Breading:

   • In another large bowl, combine the flour with your special seasoning blend. Mix thoroughly to ensure the spices are evenly distributed. Divide into two containers.

4. Bread the Chicken:

   • Remove the chicken from the marinade, allowing any excess liquid to drip off.

   • Dredge each piece of chicken in the seasoned flour, coating well.

   • Dip the floured chicken into the egg and milk mixture, ensuring it's fully covered.

   • Return the chicken to the seasoned flour for a second coating, pressing firmly to adhere the flour to the chicken.

5. Fry the Chicken:

   • Heat peanut oil in a deep fryer or large, heavy-bottomed pot to 350°F (175°C).

   • Fry the chicken in batches for 2-3 minutes per side, or until the breading is set and lightly golden. Do not overcrowd the pot.

6. Finish in the Oven:

   • Preheat your oven to 375°F (190°C).

   • Place the fried chicken pieces on a wire rack set over a baking sheet.

   • Bake in the preheated oven for 20-30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the outside is crispy and golden brown.

7. Season and Serve:

   • Remove the chicken from the oven and sprinkle with a little extra salt to taste.

   • Let the chicken rest for a few minutes before serving to prevent burns.

Tips:

• Marinating Time: The longer you marinate, the more flavorful and tender the chicken will be. Overnight marination is ideal.

• Oil Temperature: Maintain a consistent oil temperature for even frying. Use a thermometer to monitor.

• Baking: Finishing in the oven ensures the chicken is cooked through without over-browning the exterior.

Enjoy!