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chicken for picnic fare

Andrea_'s picture

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Need recipe for 25-35 people and am looking for something different other than the always there but always good fried chicken. Thanks!

Chiffonade_'s picture

(post #25651, reply #1 of 9)

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When I lived in New York, I founded a gourmet group called
i The Wooden Spooners.
One of our gatherings was a picnic in Prospect Park, Brooklyn. My brother contributed this chicken which was a huge hit. It
i is
fried chicken, but with a twist...It is absolutely delicious.

c Ginger Fried Chicken

c 3 large eggs
c 2 tablespoons soy sauce
c 2 teaspoons oriental sesame oil
c 1 4- to 4 1/2-pound whole chicken, cut into 12 pieces

c 1 quart vegetable oil
c 1 1/2 cups all purpose flour
c 3 tablespoons ground ginger
c 1 teaspoon salt
c 1 teaspoon ground pepper

c 2 1-inch pieces fresh ginger, halved lengthwise

Whisk eggs, soy sauce and sesame oil in large bowl to blend. Add chicken to egg mixture, turning to coat. Cover; chill at least 2 hours or overnight.

Heat vegetable oil in heavy large pot over medium-high heat to 375°F. Mix flour, ground ginger, salt and pepper in another bowl. Add chicken thighs and drumsticks to flour mixture; turn to coat.

Add fresh ginger to oil. Fry chicken thighs and drumsticks in hot oil until golden and cooked through, about 10 minutes per side. Using tongs, transfer chicken to paper towels; drain. Coat chicken breasts and wings with flour mixture. Fry until golden and cooked through, about 6 minutes per side. Transfer to paper towels. (Can be made 2 hours ahead. Let stand at room temperature.)

b Note:
You will have to increase proportions, but using this basic recipe will yield a very flavorful, unusual fried chicken. I would say, if other foods are being served, multiplying by 4x should be good...if leftovers are desired (or at least, not minded) multiplying by 5x may be in order :)

MEAN_CHEF's picture

(post #25651, reply #2 of 9)

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Raw chicken would be different.

nihon_no_cook's picture

(post #25651, reply #3 of 9)

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And would lend an Asian theme to the event - we actually had this at a going-away party for a friend here. Raw chicken breasts, marinated in something with onion slices, sliced thin (so you could see the white marinade-fake-cooked stuff on the outside and rawness on the inside) and served with the marinade and onion slices as a sauce. DH and I fought over the two end pieces, which had been fake-cooked all the way through. Despite the fact that all the serving dishes of this were on the tables when we arrived (and were room temperature, not chilly), everyone tried some, and no on got sick or died. Japanese friends claim "we don't have those illnesses here." Uh-huh. Thanks, I'll take mine deep-fried any time.

Andrea_'s picture

(post #25651, reply #4 of 9)

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MC:

yes, it would be...but for church friends? please re-think and write back!!

Andrea_'s picture

(post #25651, reply #5 of 9)

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yes, it would be...but for church friends? please re-think and write back!!

MEAN_CHEF's picture

(post #25651, reply #6 of 9)

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I don't generally do picnics. Food is meant to be eaten indoors.

Andrea_'s picture

(post #25651, reply #7 of 9)

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Party Pooper!!!!

Andrea_'s picture

(post #25651, reply #8 of 9)

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Thank you, Chiffonade. You always come through and I am most anxious to try this recipe!

Andrea_'s picture

(post #25651, reply #9 of 9)

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CHIFF,

JUST WANTED TO LET YOU KNOW I MADE YOUR GINGER FRIED CHICKEN AND IT WAS VERY GOOD. I'M GOING TO TRY MARINATING THE CHICKEN OVER NITE NEXT TIME TO SEE IF I GET MORE OF A GINGER TASTE. I USED FRESH GROUND GINGER IN THE FLOUR MIXTURE, BUT REALLY COULDN'T TASTE IT. PLANNING ON TAKING THIS TO THE CHURCH PICNIC, INDEED - THANKS!