The heat has finally broken and fall is in the air. Soon the leaves will start to turn and sightseers will head to the north Georgia mountains. While it is beautiful in the mountains, what better place to catch picturesque views than at Lake Lanier? With 46 parks there are plenty of locations to choose from. Here is a link to the list of parks and the features of each: http://www.lakelanier.com/parks/
32 of the parks have picnic areas. What better way to spend a beautiful fall day than loading up the kids and taking a picnic to the lake? You get to enjoy the views, the kids run off some energy, and you all get to enjoy a meal in a serene setting. There are also 19 parks with playgrounds for the kids. If you have a boat there are 40 parks with boat ramps.
Speaking of picnics, one of the classic dishes for taking on a picnic is fried chicken. Yes you could grab a bucket of chicken from your favorite fast food joint, but for a truly special taste sensation here is a recipe for the best fried chicken you will ever place in your mouth! It takes 2 days but it truly is excellent.
Ingredients:
1 fryer chicken, cut into pieces, approximately 3 lb.
1 quart water
1/2 cup salt
1/4 cup honey
2 cups buttermilk
2 cups vegetable shortening
3 cups Bisquick
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper
salt and pepper, to taste
Method:
Place chicken in a large ziplock bag. Dissolve salt and honey in water and pour over chicken. Seal the bag and place in a sturdy container. Store in the refrigerator for an hour. Drain the chicken and discard the brine. Place the chicken in another ziplock bag and coat with the buttermilk. Place in the refrigerator overnight up to 12 hours.
Heat vegetable shortening to 350 in a heavy dutch oven or cast iron skillet.A heavy pan will hold the heat much better.
Mix the Bisquick, paprika, garlic and onion powder, cayenne, and salt and pepper and place in a clean, dry ziplock. Drain the chicken in a colander and coat with the dry mixture. Place the chicken in the pan with plenty of room between each piece. Over crowding will result in the chicken steaming and not forming a crust. When the chicken is golden brown on one side, turn the chicken and continue cooking until golden brown. The juices should run clear. Remove the chicken and place on a cooling rack over newspaper. Continue until all chicken is cooked.
This recipe takes two days, but most of the time is spent marinating in buttermilk. Give it a try! The brine gives the chicken a nice seasoning and insures it is moist and juicy. The buttermilk gives it a nice tangy flavor and the Bisquick is the base for a crispy crust.
So pack up the kids and the chicken and head to Lake Lanier! Or call us and we'll do it for you!
ADAiRE Chef Services, (678)445-6275
