Fried chicken is my favorite dish!
Bar Harbor Restaurant in Ketchikan, Alaska makes the best fried chicken EVER!!.
Well…at least that I’ve tasted.
Tomorrow is International Picnic Day.
What a great and convenient excuse to get away and spend time out doors with family and friends.
I found this cute snippet from a book written by Mrs. M. W. Ellsworth in 1900 about choosing the perfect picnic spot.
“If the party is to drive or ride, let not the distance be too great. There should be a stream or spring of pure water, materials for a fire, shade intermingled with sunshine, and a reasonable freedom from tormenting insect life.”
It reminds me of the kids’ story The Berenstain Bears, The Picnic.
Papa Bear leads his family all over bear country trying to find the perfect picnic spot only to be deterred by loud noises, lots of people, mosquitos and rain.
Eventually, they end up back home in the big tree at the kitchen table which Brother Bear deems ‘the perfect picnic spot.’
So who says you can’t enjoy a tasty meal of Fried Chicken right in your own kitchen?
How did Fried Chicken become a picnic favorite anyway?
Back in the day, before refrigeration was commonplace, Fried Chicken traveled well in the hot weather or spring and summer.
And before the industrialization of chicken production, only tender young spring chickens would be suitable for the higher heat and relatively fast cooking time of frying making Fried Chicken a luxury of spring and summer.
But you can enjoy this luxury year round!
Many family and friends have drooled over my fried chicken baked from this recipe.
It’s also great for steak fingers or making chicken strips.
And SO convenient, since you mix up a big batch and store in an airtight container.
FARM RAISED FRIED CHICKEN
yield: 4-6 SERVINGS prep time: 20 MINUTES bake time: 45 MINUTES total time: 1 HR 5 MINUTES
- 2 cups all-purpose flour
- 1/2 cup cornmeal
- 2 tablespoons salt
- 2 tablespoons ground mustard
- 2 tablespoons paprika
- 2 tablespoons garlic salt
- 1 tablespoon celery salt
- 1 tablespoon pepper
- 1 teaspoon ground ginger
- 1/2 teaspoon dried thyme
- 1/2 teaspoon oregano
- 1 Rural Roots Ranch broiler/fryer chicken (2-1/2 to 3-1/2 pounds), cut up
- Oil or Lard for frying
- In a small bowl, combine the first 11 ingredients. Place about 1 cup flour mixture in a large resealable plastic bag; add chicken, a few pieces at a time. Seal bag and shake to coat. Store remaining mixture in an airtight container and save for another use.
- In a large skillet, brown chicken on medium-high heat in 1/2 in. of oil on all sides; remove to a large shallow baking pan.
- Bake, uncovered, at 350° for 45-60 minutes or until chicken juices run clear.
- Cut into squares and let rise on lightly greased baking sheets in warmed oven for 20 minutes.
- Preheat oven to 425 degrees F.
- Bake bars for 7-8 minutes or until light golden brown.
Adapted from Taste of Home
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