Best 2 Oven Fried Picnic Chicken Recipes

Craving for crispy, juicy oven-fried picnic chicken that meets all your flavor expectations? Look no further! Our comprehensive guide will take you through a culinary journey, exploring the secrets of creating the ultimate oven-fried picnic chicken. Discover how to select the perfect chicken pieces, prepare your delectable coating mix, and master the art of achieving that golden-brown crispy exterior while retaining tender, succulent meat inside. From classic seasonings to creative spice combinations, we'll unlock the secrets of creating an unforgettable picnic chicken that will be the star of any gathering. Get ready to elevate your picnic game as we embark on this flavor-filled adventure of crafting the perfect oven-fried picnic chicken.

Here are our top 2 tried and tested recipes!

OVEN-FRIED PICNIC CHICKEN

Oven-Fried Picnic Chicken image

Provided by Tracey Seaman

Categories Chicken Dairy Poultry Bake Marinate Picnic Kid-Friendly Summer Small Plates

Yield Makes 8 servings

Number Of Ingredients 10

Ingredients

2 cups well-shaken buttermilk
4 large garlic cloves, lightly crushed with the side of a chef's knife, then peeled
8 chicken thighs and 8 chicken drumsticks (5 pounds total), skin on
Cooking oil spray
1 1/2 cups plain dried bread crumbs
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried marjoram
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper

Steps:

In large bowl, combine buttermilk and garlic. Add chicken pieces and turn to coat. Cover and refrigerate at least 30 minutes and up to 12 hours.
Arrange rack in upper third of oven and preheat to 400°F. Line large shallow baking sheet with foil and spray lightly with cooking oil. In large bowl, combine bread crumbs, oregano, basil, marjoram, salt, and pepper; toss well to blend.
Drain chicken and discard buttermilk. Working with 1 piece at a time, dredge chicken in bread crumbs until well coated, then place, skin side up, on baking sheet. Spray pieces lightly with cooking oil.
Bake chicken until golden and cooked through, 35 to 45 minutes. Transfer to wire rack to cool.
Transportation tips:
If you cook the chicken just before leaving, you can transport it warm, uncovered, in a basket lined with foil and paper towels. If you make it a day ahead, let it cool, then refrigerate it overnight. Pack the cold chicken in a covered plastic container lined with parchment paper.

OVEN-FRIED PICNIC CHICKEN

Oven-Fried Picnic Chicken image

My great-grandson Austin eats only chicken, so it appears on the menu at every family gathering. This version, which marinates chicken in lemonade, is among his favorites.-Anneliese Deising, Plymouth, Michigan

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 4-6 servings.

Number Of Ingredients 7

Ingredients

1 can (12 ounces) frozen lemonade concentrate, thawed
1 broiler/fryer chicken (3 to 4 pounds), cut up
1/2 cup plus 2 tablespoons all-purpose flour
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 cup canola oil
2 tablespoons butter, melted

Steps:

Refrigerate 1/4 cup lemonade concentrate for basting. Pour remaining concentrate into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 4 hours, turning occasionally., Drain and discard marinade from chicken. In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet, brown chicken in oil for 1-1/2 to 2 minutes on each side or until golden brown., Place chicken on a rack in a shallow roasting pan. Brush with butter. Bake, uncovered, at 350° for 50-55 minutes or until juices run clear, basting with reserved lemonade concentrate every 15 minutes. Serve warm or cold.

Nutrition Facts :

Tips:

Use a well-seasoned cast iron skillet or Dutch oven for the best results. This will help to create a crispy, golden-brown crust on the chicken.
Make sure the chicken is evenly coated in the flour mixture before frying. This will help to prevent the chicken from sticking to the pan and will also help to create a crispy crust.
Do not overcrowd the pan when frying the chicken. This will cause the chicken to steam instead of fry and will result in soggy chicken.
Fry the chicken in batches if necessary. This will help to ensure that all of the chicken is cooked evenly.
Use a meat thermometer to check the internal temperature of the chicken. The chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit.
Serve the chicken immediately with your favorite sides.

Conclusion:

Oven-fried picnic chicken is a delicious and easy-to-make dish that is perfect for a summer picnic or potluck. The chicken is crispy and golden-brown on the outside and juicy and tender on the inside. This recipe is sure to be a hit with your family and friends.