Prep 25 hrs
Cook 1 hr
Love this one! This got rave reviews at the picnic I brought it to. It's called picnic chicken because it even tastes good cold. It takes a bit of time to marinate but it is worth it.The prep time includes 24 hours in the fridge. Found this on recipelink.
- 24 pieces skin-on bone-in chicken parts (legs and thighs about 7 lbs.)
- 1 cup sugar
- 1⁄4 cup ground ginger powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- oil (for frying)
- 2 1⁄2 cups flour
- salt and pepper
- Mix the sugar, ginger powder, garlic powder, and onion powder in a bag. Drop chicken parts one a time in seasoning to coat. Place coated chicken parts in a couple of gallon size sealable plastic bags or a sealable dish and then sprinkle left over seasonings over chicken. Seal and then refrigerate for 24 hours.
- The next day- remove chicken from fridge and dispose of marinade. Heat oil in a large skillet over medium to medium high heat making sure to not fill the pan more than half way up with oil.
- While the oil is heating, mix the flour salt and pepper in a bag. Dip pieces in flour mixture to coat and then place chicken parts in hot oil and cook for 5 minutes until golden brown. Make sure to keep your eye on the chicken at this point as it may brown quickly because of the sugar. (Do not overcrowd the pan. This will need to be done in batches).
- Remove chicken to a rack over a baking sheet. Finish cooking the chicken in the oven at 350F for 30 minutes. (15 minutes if usinig dark meat.).
I followed the recipe exactly as written. The chicken is very crunchy on the outside and perfectly done on the inside. The seasoning was just a bit too sweet for us. Don't get me wrong, it's a great recipe and a great method and we'll definately eat every last piece of it. Just next time I think I'd cut way back on the amount of sugar in the seasoning mix. All in all a great chicken recipe. Made for PAC Spring 2011.
A picnic indeed! I had it all with this mouth-watering Picnic Chicken, couple with your Neely's Barbecue Baked Beans and Coleslaw With Old Bay Seasoning. I followed this exactly, and the chicken was so tender, but so nice and crunchy on the coating, which made it perfect for a picnic. (We used it for "Saturday Lunch at the Farm") I adored the use of the seasonings mixed with the chicken and letting it sit for 24 hours. The mixture just marinated the chicken perfectly! The next day, I plunged the pieces right into the oil, (please be sure to watch carefully) and finally put on a wire-rack in the oven to complete the cooking process. Easy as peazy, and oh so good. Thanks for such a lovely picnic!! Made for *PAC* Spring 2010