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Title: Picnic Fried Chicken
Categories: Poultry, Breads
Yield: 6 servings

3 lb Broiler/fryer chicken; cut
- up
1 c Buttermilk

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2 c A-P flour
1 1/2 ts Salt
1/2 ts Pepper
1/2 ts Garlic powder
1/2 ts Onion powder
1 tb Paprika
1/4 ts Ground sage
1/4 ts Ground thyme
1/8 ts Baking powder
Oil for frying

Pat chicken pieces with paper towels; place in large
flat dish. Pour buttermilk over chicken; cover and
refrigerate at least 1 hour or overnight.

Combine coating ingredients in a shallow dish or large
resealable plastic bag. Add chicken pieces, 1 at a time,
and turn to coat. Lay coated pieces on waxed paper for
15 minutes to allow coating to dry (this will help
coating cling during frying).

In a Dutch oven or deep skillet, heat 1/2 oil over
medium heat to 350ºF/175ºC. Fry chicken in batches,
uncovered, turning occasionally, until coating is dark
golden brown and meat is no longer pink, 7-8 minutes per
side. Drain on paper towels.

Edna Hoffman, Hebron, Indiana

Makes: 6 servingd

RECIPE FROM: https://www.tasteofhome.com

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