Fourth of July Fried Picnic Chicken



This recipe hails from my great-grandmother, Clara. In all the years I've been cooking and trading recipes, I've never seen [or tasted] fried chicken like this! It's simply the best I've ever had, hot or cold!


★★★★★ 1 vote

6 to 8
12 Hr
50 Min


How to Make Fourth of July Fried Picnic Chicken


    • 1 Fryer Chicken cut into 8 pieces, skin on, trimmed of excess fat [if you have additional drumsticks or breasts, use them--- it’s the best out of the bunch!]
    • Buttermilk [enough to cover & marinate the chicken in a glass baking dish or bowl]
    • Apple Cider Vinegar [1 tablespoon per piece of chicken used in the marinating process]
    • Louisiana Hot Sauce [1 dash per piece of chicken during marinating--- personally, I prefer Crystal® Brand]
    • 3 tablespoons Kosher Salt
    • Peanut Oil [approximately ¾ gallon]
    • 8 to 10 slices toasted Wonder® White Bread
    • 1 cup Bisquick® Baking Mix
    • 1 tablespoon Cornstarch
    • 1 teaspoon Diamond Crystal® Salt [fine]
    • 1 teaspoon Ground White Pepper
    • 1 teaspoon Onion Powder
  3. BATTER:
    • 1 cup Bisquick® Baking Mix
    • ½ cup Self Rising Flour
    • 1¼ cup Whole Milk
    • 3 tablespoons Accent® Seasoning
    • 1 tablespoon Kosher Salt
    • 1 tablespoon Cracked Black Pepper
    • 1 teaspoon Chili Powder
    • 1 teaspoon Garlic Salt
    • 1 teaspoon Dried Marjoram
    • ½ teaspoon Dried, Ground Sage
    • ½ teaspoon Cayenne Pepper
    • ½ teaspoon Turmeric
    • 1 cup Medium Grind Bulgur Wheat
    • 1 ½ cups Campbell’s® Condensed Chicken Broth, do not add 1 can water, use condensed
    • 15 Nabisco® Premium Saltine Crackers [Salted Tops]
    • 1 tablespoon Finely Ground Cornmeal
    • ¼ teaspoon Cayenne Pepper
  5. STEP 1:
    • Place chicken pieces into glass baking dish [or bowl]. Spoon 1 tablespoon vinegar over each piece and then one dash Louisiana hot sauce. Cover entire chicken with buttermilk followed by a generous sprinkling of kosher salt over each individual part. Refrigerate/marinate for at least 10 hours; overnight is best.
  6. STEP 2:
    • Create the “Final Coat” by bringing chicken broth to a boil. Add bulgur and cayenne, cover and set aside [off heat].
    • When bulgur has absorbed all the broth [about 20 minutes]; if the bulgur is fluffy, but there is residual liquid, simply discard, and cover for a few more minutes. Remove lid and “fluff” with a fork, then folding in the cornmeal and the saltines [which have been crushed into fine crumbs], delicately combining the ingredients until it looks like wet sand.
    • Immediately proceed to “Step 3”.
  7. STEP 3:
    • Make the “Batter” by combining the Bisquick®, flour, milk, Accent®, salt, pepper and spices; mix until smooth. If the batter is not the consistency of pancake batter, either add more flour or milk. Set aside and proceed to “Step 4”.
  8. STEP 4:
    • Preheat peanut oil in large cast iron skillet to 280 to 300 degrees.
    • Remove chicken pieces from marinade and pat completely dry with paper towels. Discard used marinade.
    • Combine “Seasoned Flour” ingredients [Bisquick®, cornstarch, salt, white pepper and onion powder]. Coat each piece of chicken thoroughly and then dip each piece, completely covering with the batter.
    • After the first piece is battered, roll in the “Final Coat” and set aside.
    • Repeat until all the chicken is floured, battered and coated. Don’t let chicken stand too long before proceeding to “Step 5”.
  9. STEP 5:
    • Using tongs, place chicken pieces in skillet; do not crowd, leaving at least 1” on all sides of the chicken. Because time is of the essence, my great-grandmother used two skillets frying simultaneously. I like to fry drumsticks and thighs together, and breasts and wings at the same time, the latter two parts frying the quickest.
    • Do not stir or move chicken around during this process; if the temperature is maintained, the oil will do all the work for you.
    • Fry for about 8 minutes and then turn each piece and continue to fry for another 5 to 9 minutes; you’ll know when it’s done . . . it’s the color of heaven! Golden and glorious!
  10. STEP 6:
    • Drain each piece of hot, fried chicken on a piece of toast [you’ll thank me later!] and let stand for at least 5 minutes before service. I, however, love eating this delicacy straight from the icebox the next day. It’s great for hangovers, too!

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About Fourth of July Fried Picnic Chicken

Course/Dish: Chicken
Hashtag: #Fried

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