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Southern Fried Picnic Chicken

Source of Recipe


From "Picnics, Potlucks, and Porch Parties" by Aimee Broussard



List of Ingredients



• 1 (2- to 3-pound) whole chicken, cut up
  
• 2 cups buttermilk
  
• 2 large eggs
  
• 2 cups all-purpose flour
  
• 2 Tbsp plus 2 teaspoons salt, divided
  
• 4 tsp black pepper, divided
  
• 1 Tbsp Creole seasoning
  
• 3 cups shortening
  






Instructions



1. Rinse chicken with cold water; pat dry with paper towels, and set aside.
   
   
2. Whisk together milk and eggs in a bowl. Combine flour, 2 teaspoons salt, 2 teaspoons black pepper, and Creole seasoning in a quart-size zip-top plastic freezer bag. Dip two chicken pieces in flour mixture, then into egg/milk mixture. Place chicken back into flour mixture in plastic bag; seal, and shake to coat. Remove chicken and repeat with remaining pieces.
   
   
3. Melt shortening in a Dutch oven over medium heat to reach 350°F on a thermometer. Fry chicken in batches 10 minutes on each side, or until cooked through and golden brown. Drain on paper towels. Sprinkle with remaining 2 teaspoons salt and 2 teaspoons black pepper.
   
   Serves 4 to 6