Read by Michael Flamel

Summers in California meant one thing—picnics. Not just any picnics, but grand, sprawling, shade-under-the-oak-tree affairs. And at the heart of these Summer feasts, nestled between baskets of homemade cornbread, bright bowls of garden-fresh salads, and jugs of ice-cold sweet tea, was the crown jewel: my dad’s Southern fried chicken.

Now, my dad wasn’t just a professional chef—he was a fried chicken artist. He approached his Sunday cooking ritual with the precision of a scientist and the flair of a showman. But unlike the sizzling cast-iron skillet nights at home, Summertime meant packing that same golden, crispy goodness into a picnic basket, where it would be enjoyed cold—because real fried chicken lovers know that a good batch is just as delicious chilled.

With a knowing smile, Dad would say, “Good fried chicken should taste just as perfect after a few hours in the picnic basket as it does fresh out of the skillet.” And let me tell you, he was right.

The Secret is in the Herbs

Some families pass down heirlooms; ours pass down spice blends. The secret to my dad’s cold picnic fried chicken? The garden. He’d step outside into our Sacramento backyard—his personal herb haven—and pluck sprigs of thyme, basil, and rosemary, each destined to become part of the legendary seasoning mix.

Marinated overnight in buttermilk, coated in a perfectly seasoned flour-cornmeal blend, and fried to crispy perfection, each golden piece cooled down just enough before it was packed up for the road. By the time we reached our picnic spot—whether it was the breezy shores of a lake or a shady spot in a sprawling park—the flavors had settled into something even more magical.

Biting into that cold, herby, crunchy chicken, with the scent of sun-warmed grass in the air and an icy glass of lemonade sweating in my hand, was pure Summer bliss.

Nick’s Southern Picnic Fried Chicken Recipe

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Crispy, golden, and full of Southern flavor, this picnic-perfect fried chicken stays delicious even when served cold. Marinated in tangy buttermilk and coated with a boldly seasoned flour-cornmeal crust, each bite delivers satisfying crunch and juicy tenderness—ideal for backyard gatherings or packed picnic baskets.

• Author: Don Nicholas
• Prep Time: 20 minutes
• Marinating Time: 4 hours
• Cook Time: 30 minutes
• Total Time: 4 hours 50 minutes
• Yield: Serves 6–8 1x
• Category: Entrées

Ingredients

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4 lbs. chicken pieces (legs, thighs, wings)

• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 cup cornmeal
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper (adjust for spice preference)
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon baking powder (for extra crispiness)
• Vegetable oil for frying

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Instructions

1. Marinate the Chicken: In a large bowl, pour the buttermilk over the chicken and let it marinate in the refrigerator at least 4 hours, preferably overnight.
2. Prepare the Coating: In a separate bowl, whisk together flour, cornmeal, salt, pepper, smoked paprika, cayenne, garlic powder, onion powder, rosemary, thyme, basil, and baking powder.
3. Dredge the Chicken: Remove the chicken from the buttermilk and shake off excess liquid. Coat each piece thoroughly in the flour mixture, pressing to ensure an even crust.
4. Fry to Perfection: Heat about 2 inches of vegetable oil in a cast-iron skillet to 350°F (175°C). Fry chicken in batches, turning occasionally, for about 12-15 minutes per side, or until golden brown and cooked through.
5. Cool and Pack for the Picnic: Drain on a wire rack (not paper towels, to maintain crispiness). Allow to cool completely before packing into an airtight container for the picnic basket.

Notes

• Marinating Time preferably overnight

The Perfect Picnic Pairings

This fried chicken deserves a Summer spread to match! Here’s what to pack alongside it:

• Lemon & Mint Sweet Tea – Refreshing and ice-cold, balancing out the richness of the chicken.
• Garden-Fresh Three Bean Salad – Tangy, herby, and light—perfect for cutting through the crispy goodness.
• Chilled Watermelon Slices – Because no Summer picnic is complete without them.
• Buttery Jalapeño Cornbread – A touch of heat and sweetness to round out the meal.

Golden Memories, One Picnic at a Time

As a kid, I didn’t realize how special those picnic meals were. To me, they were just delicious afternoons filled with laughter, sticky fingers, and second (okay, third) helpings of fried chicken. But looking back, I see now that those were the moments that made Summer feel endless and magical.

So, as you pack up your picnic basket this Summer, take a page from my dad’s book. Let your food tell a story, let your flavors be bold, and most of all—don’t be afraid to enjoy your fried chicken cold.

After all, the best meals aren’t just about the food. They’re about where you eat them, who you share them with, and the golden, sun-soaked memories you create along the way. ❖