Aaron's Buttermilk Fried Chicken Picnic

Aaron Fox's Buttermilk Fried Chicken recipe is comfort food with a twist! Vote for his recipe to help Habitat for Humanity Omaha win the Perfect Picnic Challenge!
Ready in
120 minutes


  • Buttermilk Fried Chicken
  • 2 cups Buttermilk
  • 3 tbsp hot sauce
  • 4 Boneless skinless chicken thighs
  • 1 cup All-purpose flour
  • 1 tsp salt
  • 2 tsp pepper
  • 3 cups vegetable oil for frying
  • 3 tbsp yellow mustard for sauce
  • 3 tbsp honey for sauce
  • Herbed Potato Salad
  • 2 lbs Red potatoes, diced
  • 1 tbsp yellow mustard
  • 3/4 cup mayonnaise
  • 1/4 cup parsley
  • 1 tbsp Fresh tarragon, chopped
  • 3 tbsp finely chopped cornichons or baby dill pickles
  • 1/2 cup Celery, thinly sliced
  • 1/4 cup Red onion, small diced
  • 1/2 tsp Freshly ground black pepper
  • 1 tsp kosher salt
  • Peach Mango Sweet Tea
  • 5 Tea bags
  • 4 cups Boiling water
  • 3 Peaches, halved and pitted
  • 1 Mango, peeled and pitted
  • 2 Lemons, juiced
  • 1 cup Simple Syrup (See recipe)


Prep Time
90 minutes
Cook Time
30 minutes
Ready in
120 minutes
  1. In a large mixing bowl, add buttermilk and hot sauce, mixing until combined. Add chicken thighs and press down until covered by buttermilk mixture. Allow chicken to marinate for at least two hours, preferably overnight.
  2. In a small bowl, whisk together mustard and honey. Adjust flavors as desired, adding more honey or mustard. Set Aside.
  3. Pour frying oil into a deep 10 in. skillet, preferably cast iron. Preheat oil over high heat to 350°F.
  4. Remove chicken from buttermilk mixture and dry with paper towels. In a small mixing bowl, mix flour, salt and pepper. Dredge chicken in seasoned flour on both sides and gently place into heated oil. Cook chicken until it reaches an internal temperature of 170°F, flipping half way through, about 10 minutes total. Remove from oil, and place onto paper towels to dry. Drizzle with honey mustard sauce and serve.
  5. For potato salad, place potatoes into a large heavy-bottomed pot. Cover with cold water and place over medium heat. Bring to a boil.Immediately reduce heat and simmer until potatoes are fork tender. Drain and lay potatoes on large flat surface (such as a baking sheet) and refrigerate until cold.
  6. In a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, cornichons, celery and onions. Once evenly combined, add the potatoes and season with salt and pepper. Let the salad chill in the refrigerator for at least an hour, preferably overnight, before serving.
  7. For sweet tea simple syrup, combine ½ cup water and ½ cup sugar in a small saucepan. Heat until sugar dissolves, then chill for later use.
  8. Steep tea bags in boiling water, following instructions on package. Throw away tea bags and set aside tea to chill.
  9. Meanwhile, remove pits from peaches and mango. Puree peaches and mango until smooth. Strain fruit puree through a double layer of cheesecloth or mesh strainer, and stir into prepared tea. Stir in lemon juice and prepared simple syrup. Chill and enjoy.
  10. Vote for Aaron's Recipe at http://familyfareperfectpicnic.hscampaigns.com/