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
Scale
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
Instructions
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.
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.
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.
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.
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.
