Answers to Everyday Questions : chicken recipes for lots of kids out on a picinic?

chicken recipes for lots of kids out on a picinic?

9 Responses to “chicken recipes for lots of kids out on a picinic?”

1. Cister said :
   October 12th, 2010 at 2:49 am

   Hope this helps:
   http://www.the-picnic-site.com/chicken-recipes-for-picnics.html
2. some guy said :
   October 12th, 2010 at 2:52 am

   barbecue chicken
   buffalo wings
3. daisygeep said :
   October 12th, 2010 at 3:09 am

   I have to say if I were taking a pack of little guys fishing I would take the easy way out and grab a mixed bucket from KFC – enjoy the company and the event and leave the cooking to the Colonel – most kids will be happy with KFC
4. °ΤΘΜ° said :
   October 12th, 2010 at 3:26 am

   Anyone who doesn’t like fried chicken doesn’t deserve to eat.

   I like this cold

   Ingredients
   3 1/2 pound frying chicken, cut into 8 serving pieces
   2 cups buttermilk
   1/4 cup water
   2 teaspoons red pepper sauce [more to taste]
   3 cups flour
   1 tablespoon coarse salt
   freshly ground black pepper, to taste
   1 tablespoon dried oregano
   1 tablespoon granulated garlic
   1 teaspoon paprika
   1 teaspoon cayenne
   4 cups peanut oil, for frying

   Method
   Rinse the chicken pieces and pat dry with paper towels. In a shallow platter, combine the buttermilk, water, and red pepper sauce. Soak the chicken pieces, turn to coat, then cover, and refrigerate for at least 2 hours. If time allows, marinate the chicken for up to 24 hours because the buttermilk promotes tenderness. Place flour in a shallow platter. Season it by mixing in salt, pepper, oregano, garlic, paprika, and cayenne. Roll the marinated chicken pieces in the flour, a few at a time, until well coated. Then, dip chicken in the buttermilk bath again followed by another coat of seasoned flour. Allow the chicken to sit in the flour and dry out while preparing the oil, this will help the coating stay on better. The buttermilk will keep absorbing the seasoned flour, which then fries up to form a crunchy crust. Heat oil in a large electric skillet to 350. There should be about 1-inch of fat in the pan. Carefully add the chicken pieces in a single layer, skin side down. Do not crowd the pan or the temperature will plummet; make sure the fat continues to bubble around the chicken. Fry for 5 minutes, then turn the pieces over and fry the other side 5 minutes. Turn again, frying a total of 15 minutes. The turning will produce a golden-crisp skin with even color. Remove chicken to a plate lined with paper towels to drain.

   *Do not put hot chicken directly in a bowl or container, the air can not circulate and the steam will cause the crust to fall off.

   Serve immediately or cool to room temperature.
5. snagelfritz said :
   October 12th, 2010 at 3:26 am

   I just buy those Buffalo Wings in a variety of flavors. You heat them in the oven. What I do is Heat Them before the road trip. Then I have this Glass Cake Display thing, not sure what it called. It just glass and people put Cakes in them so it look pretty. Then we put the Wings into the glass and use a paper towel to seal the edges so ants not sneak it. Put on the Picnic Table or somewhere in the sun and it keep the wings hot. Then everyone just snack as they want and replace the lid being sure the paper towels stay in place. We have a variety of chips and some fruit and candy bars (Candy in the Ice Chest with drinks). Most kids enjoy my “Solar Oven” and use this when they grow up.
6. Trying said :
   October 12th, 2010 at 4:18 am

   When we have picnics, my mom always buys a Family Size box of Banquet Fried Chicken and cooks it up in the morning and wraps in tin foil and then puts it in an insulated cooler to stay warm. When it is time to eat, the chicken is still warm and all the grandkids love it! It is easy too, because all you have to do it throw it in the oven. No prep time!
7. CESAR M said :
   October 12th, 2010 at 5:01 am

   Make some chicken kebabs. Marinate boneless chicken breast in some store bought terriyaki marinade for an hour. Grill the chicken or bake on a broiler pan. Chill the chicken until cold and cut into bite sized cubes. Thread the chicken along with pineapple and strawberry chunks onto skewers. Keep cold on ice in the cooler. Kids love food on a stick and you don’t have to mess around with plates and forks.
8. Natalie37 said :
   October 12th, 2010 at 5:43 am

   Picnic Basket Buttermilk Fried Chicken Recipe

   2 pounds chicken pieces (breasts, legs, and thighs)
   3 cups buttermilk
   Sea salt and freshly ground black pepper
   4 eggs, beaten
   3 cups all-purpose flour
   4 cups vegetable shortening, for frying

   With a cleaver or heavy knife, split the chicken breasts, then cut each breast 1/2 in 1/2 again.
   Place the chicken pieces in a shallow container skin side down and pour the buttermilk over them. Cover with plastic wrap and marinate in the refrigerator for at least 6 hours or overnight, if possible.

   Preheat the oven to 375 degrees F.

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

   Place the beaten eggs and flour in separate shallow bowls. Dredge the chicken pieces first in the flour, then the egg, and then the flour again.

   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.

   Fry the chicken for 2 minutes on each side, until the skin is golden brown. Transfer to a baking sheet and bake the chicken for 15 minutes, or until cooked through.

   Serve warm immediately, or store in the refrigerator for the next day’s picnic.
9. awommack said :
   October 12th, 2010 at 5:56 am

   chicken salad