Picnic Basket Fried Chicken

1. 1

   With a cleaver or heavy knife, split the chicken breasts, then cut each breast half in half again.

2. 2

   Place the chicken pieces in a shallow container skin side down and pour the buttermilk over them.

3. 3

   Cover with plastic wrap and marinate in the refrigerator for at least 6 hours or overnight if possible.

4. 4

   Preheat the oven to 375F.

5. 5

   Remove the chicken from the buttermilk and season both sides with salt and pepper.

6. 6

   Place the beaten eggs and flour in separate shallow bowls.

7. 7

   Dredge the chicken pieces first in the flour, then the egg, and then the flour again.

8. 8

   In a 12-inch saute pan with deep sides, melt enough shortening so that it is 2 inches deep and heat the pan until the oil begins to smoke.

9. 9

   Fry the chicken for 2 minutes on each side, until the skin is golden brown.

10. 10

    Transfer to a baking sheet and bake the chicken for 15 minutes, or until cooked through.

11. 11

    Serve warm immediately, or store in the refrigerator (or the next days picnic.

* Per serving · 4 servings · Values may vary.

No additional tips available.