MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Barbecued Picnic Chicken
Categories: Poultry, Bbq, Chilies, Vegetables
Yield: 8 servings

2 cl Garlic; minced
2 ts Butter
1 c Ketchup
1/4 c Packed brown sugar
1/4 c Chilli sauce
2 tb Worcestershire sauce
1 tb Celery seed
1 tb Prepared mustard
1/2 ts Salt
2 ds Hot pepper sauce
8 lb (2 broilers) chickens; cut
- up

In a large saucepan, saute garlic in butter until
tender. Add the next 8 ingredients. Bring to a boil,
stirring constantly. Remove from the heat; set aside.

On a lightly greased grill rack, grill chicken, covered,
over medium heat for 30 minutes, turning occasionally.
Baste with sauce. Grill 15 minutes longer, basting and
turning several times.

Priscilla Weaver, Hagerstown, Maryland

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Picnic Fried Chicken
Categories: Poultry, Breads
Yield: 6 servings

3 lb Broiler/fryer chicken; cut
- up
1 c Buttermilk

MMMMM--------------------------COATING-------------------------------
2 c A-P flour
1 1/2 ts Salt
1/2 ts Pepper
1/2 ts Garlic powder
1/2 ts Onion powder
1 tb Paprika
1/4 ts Ground sage
1/4 ts Ground thyme
1/8 ts Baking powder
Oil for frying

Pat chicken pieces with paper towels; place in large
flat dish. Pour buttermilk over chicken; cover and
refrigerate at least 1 hour or overnight.

Combine coating ingredients in a shallow dish or large
resealable plastic bag. Add chicken pieces, 1 at a time,
and turn to coat. Lay coated pieces on waxed paper for
15 minutes to allow coating to dry (this will help
coating cling during frying).

In a Dutch oven or deep skillet, heat 1/2 oil over
medium heat to 350ºF/175ºC. Fry chicken in batches,
uncovered, turning occasionally, until coating is dark
golden brown and meat is no longer pink, 7-8 minutes per
side. Drain on paper towels.

Edna Hoffman, Hebron, Indiana

Makes: 6 servingd

RECIPE FROM: https://www.tasteofhome.com

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