This Southern fried chicken was made for Summer picnics—crispy, herby, and just as good cold as it is hot. Start by marinating chicken pieces in tangy buttermilk for at least four hours, or overnight for maximum tenderness. Then dredge each piece in a bold, aromatic blend of flour, cornmeal, and garden-inspired herbs like rosemary, thyme, and basil. Fry until golden and crisp, let them cool on a wire rack, and pack them up once fully cooled. Whether you’re lakeside or lounging under an oak tree, this fried chicken is the picnic centerpiece that brings everyone to the blanket.

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