Picnic Fried Chicken

I’m not sure if I mentioned this before, but I am having a HUGE love affair with the South. Country music, cowgirl boots, trucks, and of course, food. Southern Living‘s 1001 Ways to Cook Southern cookbook looked like a dream on a shelf, so I quickly grabbed it up and bought it.

Quite fittingly, the first recipe I made from this Southern cooking bible is fried chicken. Oh. My. Goodness. It was perfectly crispy but juicy and I wish I had more of it. If you aren’t a fan of chicken bones or skin, using boneless and skinless pieces of meat are fine.

Picnic Fried Chicken

From Southern Living’s 1001 Ways to Cook Southern

Total Time: 40 minutes

Serves 6


  • 2 (2-pound) whole chickens, cut up
  • 2 cups milk
  • 1 large egg
  • 2 cups all-purpose flour
  • 2 tablespoons salt
  • 2 teaspoons pepper
  • 3 cups shortening
  • 2 teaspoon salt


  1. Rinse chicken with cold water; pat dry, and set aside.
  2. Whisk together milk and egg in a bowl. Combine flour, 2 tablespoons salt, and pepper in a zip-top plastic freezer bag.
  3. Dip 2 chicken pieces in milk mixture. Place in plastic bag; seal and shake to coat. Remove chicken; repeat procedure with remaining pieces.
  4. Melt shortening in a Dutch oven over medium heat; heat to 350°. Fry chicken, in batches, 10 minutes on each side or until done and golden brown. Drain on paper towels. Sprinkle evenly with 2 teaspoon salt.



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