Picnic Fried Chicken

6 pieces
1 hr

Our family always loves a good picnic. We started this when my children were young. Every time I make this it evokes such great memories. We make this usually the day before and then refrigerate it so it is ready for our picnic the next day. Cold chicken and potato salad with baked beans yumm! I hope you enjoy this recipe and it helps you start some memory making.

First I mix the seasonings, flour and cornstarch together.

Then make the egg wash. This helps to make a wonderful crust on your chicken. I always double dip. this is the only time double dipping is a good thing.

I fry it in about 3/4 inche of oil.

You fry it until golden brown and fully cooked. My hubby likes his a little darker than the rest of us. This turns out crispy on the outside and tender and juicy on the inside.

Recipe details
  • 6  pieces
  • Prep time: 15 Minutes Cook time: 45 Minutes Total time: 1 hr
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For the coating
  • 2 C Flour
  • 2 T Cornstarch
  • 2 t seasoning salt
  • 1 t onion powder
  • 1 t Garlic Powder
  • 6 Pieces your choice chicken
Additional coating
  • 1 Large egg
  • 1/4 C Milk
  • Oil for frying.
Preparing the chicken
Put the oil in your cast iron frying pan or pan of your choice. Heat to 350 degrees with a thermometer. Begin heating it up as you mix your coating together.
Mix flour, seasoning and cornstarch. In another bowl mix your egg and milk. Whisk together.
Dry your chicken off with a paper towel. Dip in the flour mixture and then egg mixture. Do this twice for each piece of chicken.
Add to the oil when it reaches the proper temperature.
Fry for approximately 30-45 minutes and golden brown and internal temperature reaches 165.
  • Adjust the seasonings as you like. Add some cayenne pepper if you like for a little heat.