Fried chicken. It’s pretty much the quintessential picnic food, right?
Oliver, my lanky son has been at camp for the month of July on Lake Baptiste so when Martin and I went to visit him Sunday before last, I wanted to bring a yummy, calorie dense picnic. On the menu: fried chicken, fresh rolls with butter, a green salad, a big bowl of Ontario cherries and chocolate cupcakes with dulce de leche & mascarpone frosting. A perfect meal for a boy with a big appetite!
Although I’ve made fried chicken before, it was so many years ago that I felt like I needed to do a bit of research before I started to make it for such an important meal. So, using tips from Ezra Pound Cake’s excellent post about fried chicken as my starting point, I got busy planning. I also perused the fried chicken notes in the America’s Test Kitchen Family Cookbook as well. (Do you know this book? It’s a fantastic reference. I highly recommend it as a basic book to have in your collection.)
In the end, I brined my chicken in a buttermilk and Frank’s Red-hot sauce mixture for an hour. Then, I set my hood fan onto high and heated an electric wok filled with oil. I find the electric wok is perfect for frying food like chicken since it’s easy to control the temperature, deeper than a conventional electric frying pan and much easier to clean than a deep fryer.
The result? Perfectly crisp fried chicken that was delicious eaten both hot and cold. Oliver loved it so I’ll definitely be making it again soon even if we don’t have another picnic planned.
What do you like to pack in your picnic basket?