Grebe's Chef Center
Picnic Fried Chicken

Picnic Fried Chicken
Makes 12 pieces

Making delicious, crispy and juicy fried chicken at home is easier then you think. This recipe double coats the chicken with an array of spices, flour, and buttermilk creating a crispy, golden crust that is irresistable! The chicken on the bone is extra flavorable and juicy - a perfect compliment to the crispy fried crust. This recipe is guaranteed to be a crowd-pleaser!

6 chicken legs, excess skin and fat trimmed off
6 chicken thighs, excess skin and fat trimmed off

Spice Mixture:
1 tablespoon sweet paprika
1 tablespoon smoky paprika
1 tablespoon oregano
1 teaspoon garlic powder
1/2 teaspoon cayenne
1/2 teaspoon dried mustard
1 tablespoon kosher salt
2 tablespoons black pepper

Dredging Ingredients:
2 egg whites
2 cups buttermilk
3 cups flour

Vegetable oil for frying

1. Mix all of the spices together in a small bowl.

2. Sprinkle the chicken with half of the spice mixture and let it sit at room temperature for 30 minutes.

3. Set up your dredging station. Place the flour and mix in the other half of the spice mixture in a low, large bowl. In another low, large bowl whisk together the egg whites and the buttermilk.

4. Dip the spiced chicken into the buttermilk mixture, then place into the flour and use a spoon to cover with flour. Dip the floured chicken back into the buttermilk for a second time, and then again into the flour until coated. Shake off excess flour.

5. Place the double coated chicken on a cooling rack nested on a baking sheet, and let the coating dry out for about 10 minutes while you prepare the oil for frying.

6. In a large dutch oven pot, pour two inches of vegetable oil, and heat the oil to 350 degrees F.

7. Prepare a holding environment for the cooked chicken, as you fry the pieces in batches. Preheat the oven to 350 degrees F, and place a cooling rack on a baking sheet, as a holding place for the cooked chicken.

8. Using long tongs, pan fry the chicken. In order to keep the crispy coating in tact, let the chicken fry for about 10 minutes before turning for the first time. Turn the chicken on all sides until the chicken reaches an internal temperature of 165 degrees F and is golden brown and crispy all over.

9. Sprinkle hot chicken with kosher salt.



Spice Mixture

Seasoned Chicken

Dredging Set Up

Double Dip in Buttermilk

Ready to Fry

Fry the Chicken

Dry on Rack

Salt Block Grilled Shrimp and Avocado Crostini

Salt Block Grilled Shrimp
with Cucumber Mango Salsa on Avocado Toast

Makes about 8 toasts

An eye-catching appetizer, or satisfying lunch, these salt block grilled shrimp are simply outstanding! The salt block perfectly seasons the shrimp as it grills in just a few minutes. The refreshing salsa and creamy avocado round out the flavors and delicious profile of these tasty toasts.

For Grilling:
1 Himalayan salt block

1 lb large shrimp, cleaned
2 tablespoons olive oil
1/4 teaspoon fresh cracked black pepper
1 teaspoon chili powder

Grilled Bread:
1 french baguette, sliced
3 tablespoons butter, melted

Avocado Mash:
2 avocados, pitted and mashed
2 tablespoon fresh lime juice
1 clove of garlic, minced
Salt and pepper, to taste

Cucumber Mango Salsa:
1/2 English Cucumber, seeds removed, finely diced
2 champagne mangoes, pitted and finely diced
1/2 red onion, finely diced
1 serrano pepper, seeded and minced
1 lime, juiced
1/2 cup cilantro, minced
1 teaspoon kosher salt

1. Place the salt block on a cool grill and heat the grill to a medium high heat. Allow the salt block to warm gradually as the grill heats up.

2. Prepare the shrimp by cleaning and deveining, as necessary.

3. Meanwhile, prepare all of the other ingredients. The shrimp will grill very quickly, so have all the other recipe prep completed. Slice the baguette into long, diagonal slices, and brush with the melted butter.

4. Prepare the cucumber mango salsa by finely dicing all the ingredients, and mixing to combine.

5. In a medium bowl, mash the avocado with the lime juice, garlic, salt, and pepper. Cover and set aside.

6. Just before you're ready to grill the shrimp, grill the slices of buttered bread until grill marks begin to appear and the bread is toasted.

7. In a medium bowl, drizzle the shrimp with olive oil, pepper and chili powder Toss to coat.. Once the salt block is very hot, place the shrimp on the salt block and cook for 2-3 minutes turning once with tongs until the shrimp are pink and opaque. Actual timing may vary by the size of the shrimp and the heat of the grill, so go by sight and touch.

8. Immediately before serving, spread the avocado mash on the toasts, top with a few spoonfuls of salsa, and top with the grilled shrimp.

9. After the salt block cools, care for your salt block according to the package instructions.


The salt block

Shrimp ingredients

Clean the shrimp

Toast ingredients

The salsa

Mash avocados

grill the bread

Grill shrimp on the salt block

Grilled shrimp

Grebe's Chef Center | 703 N. 3rd Ave | Wausau, WI 54401 | Copyright 2018 - Acorn Advisors