PICNIC CHICKEN

PICNIC CHICKEN

Ingredients for Picnic Chicken are: 

Three broiler-fryer chickens, cut in serving pieces

Three teaspoons salt

One and a half teaspoons MSG

Two cups flour

One half teaspoon pepper

Two teaspoons dried leaf tarragon

One teaspoon dried leaf marjoram

Three-fourths cup butter or margarine

One cup buttermilk

Sprinkle chicken pieces on both sides with one and one half teaspoons salt and MSG.  Mix together flour, remaining salt, pepper, tarragon and marjoram.

Divide butter between two 10 x 15 Baking pans lined with heavy duty aluminum foil.  Place in 425° oven for about five minutes until the butter melts.

Dip chicken pieces in buttermilk then roll in flour mixture.  Place skin side down on baking pans.  Bake in 425° oven for 25 minutes.  Turn chicken; reverse pans in oven.  Bake 20 minutes longer.  Yields about 12 servings.

This chicken was meant to be cooked the night before the picnic, then cooled, put into plastic bags and refrigerated overnight.  The morning of the picnic you put the bags of chicken into an ice chest with ice and you're good to go.