Fried Chicken for a Picnic

Votes: 1

Time: 3 hours 10 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 935, total fat 67 G., saturated fats 27 G., proteins 35 G., carbohydrates 47 G., fiber 2 G., cholesterol 198 mg, sodium 759 mg, sugar 15 G.

The best part of this fried chicken recipe from Jeff Mauro is probably the honey-giardiniera butter. A mixture of chopped Chicago-style giardiniera, butter, salt, and honey makes it perfect for dipping the chicken. It's also picnic-friendly: the butter becomes soft enough to be easily dipped.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Butter with honey and giardiniera

220 g unsalted butter at room temperature
1/3 cup honey
1/2 cup giardiniera, drained well and finely chopped (reserve the brine for the chicken)

Chicken

1/4 cup giardiniera brine
1/4 cup brine from a jar of pickled cucumbers
1 roasting chicken, cut into pieces (thighs, breasts, legs and wings)
2 cups of sour milk or kefir
2 cups premium flour
0.5 cup cornstarch
1 tbsp paprika
1 tbsp coarse salt
1 tbsp freshly ground black pepper
1 teaspoon cayenne pepper
Rapeseed oil (canola), for frying

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken, jardiniere, honey, ground cayenne pepper, paprika

Cooking the dish according to the recipe:

Butter with honey and giardiniera:

Place the butter, honey, and salt to taste in a bowl and mix until smooth. Stir in the giardiniera. Refrigerate until ready to serve.
Chicken:

Place the chicken thighs in a zip-lock bag and cover with the brine. Refrigerate overnight or for at least 2 hours.

When the chicken is ready to fry, fill the cauldron halfway with oil and heat the oil to 175°C.
Pour the sour milk into a large bowl, and in another large bowl, combine the flour, cornstarch, paprika, salt, pepper, and cayenne pepper. Using tongs, drizzle a little of the sour milk into the flour mixture.
Remove 1-2 chicken pieces at a time from the brine and dip them in the sour milk. Then, transfer one piece at a time to the flour mixture and turn to coat completely. Transfer to a plate and coat the remaining chicken in the same manner.
Drop the chicken, 2–3 pieces at a time, into the hot oil and fry until browned and crispy, 12–15 minutes. Transfer the cooked chicken to a wire rack on a baking sheet to drain excess fat. Serve immediately with the butter and giardiniera, or let cool on a wire rack, loosely covered with plastic wrap, and refrigerate overnight. Serve the chicken on a picnic with the softened butter and giardiniera.