Dinner

Classic Picnic Fried Chicken with Buttermilk Coating

Name: Classic Picnic Fried Chicken with Buttermilk Coating
Prep time: 8 h
Cook time: 40 min
Total time: 8 h 40 min
Yield: 4
Ingredients: 8 pieces of chicken; 2 cups buttermilk; 2 tsp salt; 1 tsp black pepper; 1 tsp paprika; 1 tsp garlic powder; ½ tsp cayenne pepper; 2 cups all-purpose flour; 1 tsp salt; 1 tsp paprika; 1 tsp onion powder; ½ tsp dried thyme; ½ tsp cayenne pepper; ½ tsp baking powder; 3 oil, Vegetable peanut oil, or canola oil (enough for deep frying, about 3–4

August 27, 2025

Servings: 4 Total Time: 8 hrs 40 mins Difficulty: Beginner

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Introduction

Few dishes capture the essence of comfort food and joyful gatherings quite like Classic Picnic Fried Chicken with Buttermilk Coating. This golden, crispy, and flavorful fried chicken is the star of any picnic basket or family meal. What sets it apart is the buttermilk marinade—it tenderizes the chicken, infuses it with subtle tang, and helps the spiced flour coating stick beautifully, creating that irresistible crunch we all love.

Fried chicken has deep roots in Southern American cuisine, where families have been passing down their secret spice blends for generations. Whether served hot, warm, or at room temperature, this dish always delivers a satisfying bite, making it the perfect choice for a picnic, potluck, or Sunday dinner.

Why I Love This Recipe

I love this recipe because it embodies everything I want in fried chicken: juicy meat, crunchy golden coating, and layers of seasoning that linger with each bite. The buttermilk soak ensures the chicken is never dry, while the seasoned flour coating gives it a shatteringly crisp crust. Another reason I adore this recipe is its versatility—you can enjoy it hot straight from the skillet, or pack it into a picnic basket and savor it under the open sky.

It’s a dish that’s both nostalgic and indulgent. Every time I make it, I’m reminded of family picnics, warm summer afternoons, and the pure joy of sharing food made with love.

Why It’s a Must-Try Dish

Classic Southern-inspired comfort food with universal appeal.
Crispy outside, tender inside—perfect balance of textures.
Portable and picnic-friendly—it tastes just as good at room temperature.
A family favorite that brings smiles to every table.

Preparation & Cooking Time

Preparation Time (including marination): 8–12 hours (overnight preferred)
Cooking Time: 35–40 minutes
Total Time: ~9–13 hours

Servings & Nutrition

Servings: 4–6 people (8 chicken pieces)
Calories (per serving of 2 pieces): ~450–500 kcal

Cuisine & Course

Cuisine: American (Southern-style)
Course: Main Course / Picnic Food

Ingredients

For the Buttermilk Marinade:

8 pieces of chicken (legs, thighs, or mixed parts)
2 cups buttermilk
2 tsp salt
1 tsp black pepper
1 tsp paprika (smoked or sweet)
1 tsp garlic powder
½ tsp cayenne pepper (optional, for heat)

For the Coating:

2 cups all-purpose flour
1 tsp salt
1 tsp paprika
1 tsp onion powder
½ tsp dried thyme (optional)
½ tsp cayenne pepper (optional, for extra spice)
½ tsp baking powder (helps crispiness)

For Frying:

Vegetable oil, peanut oil, or canola oil (enough for deep frying, about 3–4 cups)

Simple Cooking Directions

Marinate chicken in buttermilk overnight.
Prepare seasoned flour coating.
Dredge chicken in flour mixture.
Deep-fry in hot oil until golden and cooked through.
Drain and serve hot or at room temperature.

Step-by-Step Recipe Method

Step 1: Marinate the Chicken

In a large bowl, whisk together buttermilk, salt, pepper, paprika, garlic powder, and cayenne.
Add chicken pieces, making sure they’re fully coated.
Cover and refrigerate for at least 8 hours or overnight.

Step 2: Prepare the Coating

In a large shallow dish, mix flour, salt, paprika, onion powder, thyme, cayenne, and baking powder.

Step 3: Dredge the Chicken

Remove chicken from buttermilk, allowing excess to drip off.
Dredge each piece in the flour mixture, pressing to coat well.
Place coated chicken on a wire rack for 10 minutes (helps crust stick).

Step 4: Fry the Chicken

Heat oil in a deep skillet or Dutch oven to 350°F (175°C).
Fry chicken in batches, 12–15 minutes per side for thighs and legs, or until golden brown and internal temp reaches 165°F (74°C).
Remove and drain on a wire rack or paper towels.

Step 5: Rest & Serve

Allow chicken to rest 5 minutes before serving to keep juices locked in.

How to Serve

Perfect for picnics—serve warm or at room temperature.
Pair with coleslaw, potato salad, or cornbread for a Southern-style meal.
Add pickles or hot sauce for extra zing.

Additional Recipe Tips

Always fry in batches—crowding the pan lowers the oil temperature.
For extra crispy chicken, double-dip: dredge chicken in flour, dip back into buttermilk, and dredge again.
Use a meat thermometer to avoid overcooking.

Variations

Spicy Fried Chicken: Add more cayenne or hot sauce to the buttermilk marinade.
Herbed Fried Chicken: Add dried oregano, rosemary, or sage to the coating.
Oven-Fried Chicken: Bake at 400°F (200°C) for 40–45 minutes after coating, brushing lightly with oil.
Buttermilk Wings: Use the same recipe for chicken wings—great for parties.

Freezing & Storage

Refrigeration: Store leftovers in an airtight container for up to 3 days. Reheat in oven at 350°F (175°C) for 15 minutes to keep crispy.
Freezing: Freeze fried chicken for up to 2 months. Reheat in oven at 375°F (190°C) until hot and crispy.
Tip: Avoid microwaving—it makes the coating soggy.

Special Equipment Needed

Large mixing bowl (for marinade)
Wire rack (for resting coated chicken and draining oil)
Deep skillet, Dutch oven, or deep fryer
Meat thermometer (for accuracy)

Conclusion

Classic Picnic Fried Chicken with Buttermilk Coating is a dish that never goes out of style. With its juicy inside, crunchy coating, and perfect seasoning, it’s everything fried chicken should be. Whether you’re cooking it for a picnic, a family feast, or just craving comfort food, this recipe is a guaranteed crowd-pleaser.

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