Pufky’s Picnic Chicken – from Susan Spencer
Everyone so enjoyed hearing Susan’s story about her mother, lovingly known as Pufky, that I wanted to bring you another one of her special recipes.
Susan said:
Mom was an amazing cook and baker. There were five of us kids at home, so with seven people around the dinner table every night, and grandparents every Sunday, she had plenty of people to practice on! One favorite family tradition was that on your birthday, you were able to choose the menu. My birthday dinner was always the same: Picnic Chicken, Macaroni & Cheese, string beans, and Hot Milk Cake, with strawberries and Cool Whip! Her Picnic Chicken is so delicious, and is wonderful served either hot or cold.
The Picnic Chicken has been asked for by several members of the Southern Plate Family, almost as much as the Hot Milk Cake recipe! Well, I am hoping to be able to do a whole tutorial on Pufky’s Hot Milk cake but have a little bit of traveling to do over the next two weeks so thought I’d go ahead and bring you the Picnic Chicken recipe to help with the wait.
If you missed Susan’s entire story about her dear mother and her recipe for Blue Ribbon brownies, please click here to read it.
Ingredients
- 2 chickens, cut up
- 2 teaspoon paprika
- 1 ½ cups flour
- 1 egg
- 2 teaspoon Accent (a dry seasoning found near spices)
- 1/3 cups milk
- 1 ½ teaspoon salt
- 2 Tablespoon lemon juice
- 2 teaspoon thyme
Instructions
- Wash chicken, do not dry. Combine dry ingredients. Beat egg, milk and lemon juice in another plate. Roll chicken in dry mixture, dip in egg, roll again in dry mixture. Let dry for 30 min. Roll in dry mixture again if moist. Melt ¾ cups butter or margarine in pan by placing in 425? oven for 5 minutes. Place chicken, skin side down, in pan. Bake at 425? for 30 minutes, turn and bake another 25 minutes.
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Ingredients
- 2 chickens, cut up
- 2 teaspoon paprika
- 1 ½ cups flour
- 1 egg
- 2 teaspoon Accent (a dry seasoning found near spices)
- 1/3 cups milk
- 1 ½ teaspoon salt
- 2 Tablespoon lemon juice
- 2 teaspoon thyme
Instructions
- Wash chicken, do not dry. Combine dry ingredients. Beat egg, milk and lemon juice in another plate. Roll chicken in dry mixture, dip in egg, roll again in dry mixture. Let dry for 30 min. Roll in dry mixture again if moist. Melt ¾ cups butter or margarine in pan by placing in 425? oven for 5 minutes. Place chicken, skin side down, in pan. Bake at 425? for 30 minutes, turn and bake another 25 minutes.
“Today I will be happier than a bird with a french fry.”
Submitted by Debbie Strum, who saw it in the December issue of Guideposts. Submit your quote by clicking here.
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Posted by Christy Jordan
on Jan 20 2011. Filed under Guests, Main Course.
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I absolutely LOVE fried chicken, I think I could eat it every day, but the Fried part of it isn’t that healthy. My Fiance’ told me he was going to have to stop eatin my cooking because it was making him fat!!! lol I like country cooking, everything fried and smothered in gravy and everything has butter on it! I can’t wait to try this oven-fried recipe for chicken….so my Fiance’ will think he’s eatin something healthier! Thanks Christy!
This sounds like heaven on a plate. Thank you for sharing another wonderful recipe with us. Sounds like it will be nice and crispy without all of the excess work of frying. I can’t wait to try this recipe keep up the great work. We REALLY DO APPRECIATE YOU, and your down home southern charm. I haven’t found a recipe yet that I did not like that you have shared with us. Have a blessed day.
I can’t wait to try this! thank you
Great sounding recipe, but I know Accent which contains MSG
Any other spice substitute suggestions?
If it were me, and i *had* to substitute, I’d just use good old Seasoned Salt. I don’t think that has MSG but will go check in a minute and report back
Hey Joan! I checked my Seasoned Salt and it doesn’t have MSG. Of course this could easily vary by brand so those with allergies will want to check what they have, but I’m sure you already do that anyway
After reading this recipé, I took a look at some of the comments, and was surprised to note the one from Joan asking for substitute suggestions with regard to the Accent seasoning . I wonder if Joans in general have a bad reaction to MSG? (just joking) However, I used to suffer from severe migraine headaches. I became aware of controversy over the use of MSG in cooking and the negative reactions of some people to it. I began to pay closer attention to what I ate and soon found that in almost every instance of ingesting foods with MSG additive, within 12 to 24 hours I would suffer a severe migraine, that would take me to emergency for an injection, it was usually demerol, which I hated. Demeral always made me agitated and uncomfortable. I always avoid foods with MSG as much as I can. I have beaen migraine free for many years now. Searching the net, I found a an article about Accent and Spike seasoning. Spike might be a better substitute for Accent for folk who are sensitive to Accent. I have not heard of Spike until now, and don’t know anything about it. But I will try to learn more. I generally just add my own herbs and spices to foods. That way I can avoid sensitivity problems with food additives.
Below is the URL for the article about Accent and Spike.
http://whatscookingamerica.net/Q-A/AccentSpike.htm
Alot of people dont realize just how bad MSG is and how it can really affect those of us who suffer from Migraine headaches. Tony Chachere’s is an awesome seasoning that I use in just about everything and its totally MSG free.Paul Prudehomme also makes a line of seasonings with no MSG that are great! I wish they would outlaw MSG!!
You could also use Old Bay seasoning. It is amazing on chicken!
I’m a little confused about the order of ingredients, help?
Hey Dawna, I rewrote the recipe a little and I think it should help. Sorry for the confusion!
Thanks Christy, much better! I’ll be trying the recipe soon!
Hi, This sounds really great, but the directions seem to be out of order compared to the ingredient list. I am assuming we are supposed to combine the flour, accent, paprika, salt and thyme. Then combine the wet ingredients seperately.
I love that is not fried. Can’t wait to try this!
Hey Alicia! I fixed it. Sorry for the confusion. If you’ll read it again it should make sense now. Thanks!
Dawna- you put the dry ingredients in one bowl and the wet in another. They are kind of out of order but that’s what I would do.
Oh my goodness… it’s oven fried in butter! I’ll bet it’s sinfully delicious. I’m going to print this recipe out and try it next time I make fried chicken.
Just a word of warning to people who may not be familiar with Accent. It’s used for seasoning and tenderizing meat… but it contains MSG. If you are sensitive to it, or even allergic….. as I am… skip that ingredient.
This recipe does sound delicious…except for the Accent. My husband is sensitive to MSG (makes him feel drunk) so I second the request for a substitute!
Christy, have a safe time travelling!
Denise in Dallas
Hey Denise! just posted it below. I suggest Seasoned Salt, but of course check your individual brand and make sure it doesn’t have MSG in it, mine didn’t.
Lots of folks with MSG sensitivities here so I hope this helps!
This recipe sounds so good and easy. I’m also waiting to see the Hot Milk Cake recipe…sounds very interesting! Christy, I love all these southern recipes and I’m so glad you decided to have a website and put together a cookbook. I bought the book and it’s the one I keep right on the kitchen counter where I can get my hands on it easily! I usually have everything the recipe calls for and that’s such a plus!
Thanks for all you do!
LaFern
This looks great! It is snowing here in Ohio, but looking forward to a “picnic”. Can’t wait for the Hot Milk Cake either.
Thanks for sharing.
Going to try this with bone-in chicken breasts tonight! I’ll let ya know how it turns out! Sounds yummy!
This sounds wonderful Susan!! Thanks so much for sharing the recipe w/ all us SP folks. I already have supper planned tonight….hmmmm, wonder what’s for dinner tomorrow……
~grins~
If you make this you might have me for dinner tomorrow!
I love fried/baked chicken but I won’t be adding the Accent. MSG is not something I would add to my food on purpose…… But the rest looks good!
I’m looking forward to seeing the hot milk cake tutorial. While at my uncle’s in NC, I came across my great grandmother’s handwritten recipe for hot milk cake! Nobody I talked to at home (in north AL) had ever heard of it but on the internet I found a few mentions of it including one that said it was hard to get right the first couple of times. I haven’t tried it yet but I’ve been wanting to.!
I tried your recipe for Fire & Ice salad and it is so good. Hubby and I ate the whole bowl in 2 days. This is a keeper.
I have already passed it on to my son and one of my daughters.
Pat
Will definitely have to make this chicken for hubby. He could eat Chicken – 7 days a week – 3 times a day…Thanks!
Iv’e come up with some suggestions myself to substitute for Accent after looking through all my spices: some of these also contain salt salt so I would be careful concerning the entire salt content. Someone suggested Old Bay and I have that one too.
Spike Vegit – low sodium
Vegie Pepper, salt free blend by Frontier
Barbecue seasoning
Chicken rub
Chipotle powder
lemon pepper blend
Louisiana Cajun Seasoning -by Louisiana fish fry products
Im a Northern gal with Southern relatives so I have lots of different southern based stuff on hand
ps, I have had hot milk cake and it is so yum- can’t wait for that post too!
Thank you for all the great comments! I want to especially thank Susan for sharing her dear Pufky’s recipe and everyone for being so gracious and kind.
Fortunately, my family has no issue with MSG and we can use Pufky’s wonderful recipe in it’s original form (Again Susan, thank you for being so gracious to share it with us, I know everyone here really appreciates it!) and for those of you who can’t there have been some wonderful alternative suggestions.
I just wanted to chime in again, and thank Susan for her graciousness in sharing such a wonderful and treasured recipe and thank all of you for being so kind and considerate towards everyone’s individual tastes and desires with regards to ingredients they choose.
Gratefully,
Christy
Picnic chicken is a hit wit my family; would love to know the recipe for Hot Milk Cake.
Boy that recipe sounds so simple! May have to try this one soon. I’d probably sub the season salt too. Not because my family have problems with MSG, but just because I’ve never used it before. Hope you have a safe traveling trip!
First I’d like to thank Susan for sharing her beloved heirloom recipes with us, and lovely memories of your family traditions. I do the same thing for my boys, they get to pick the birthday menu. The oldest most often chooses chicken
I’ll be trying the recipe exactly the way you shared it with us as we fortunately don’t suffer any sensitivities. I can’t wait to try it and thank you again for sharing!!! 
Made the picnic chicken a few nights ago and my family liked it so well that they want it again tonight ! Thanks Susan
[...] Pufky’s Picnic Chicken [...]
Susan T – So glad your family liked Mom’s Picnic Chicken! Just thinking … I haven’t made it for my own family for a while. Need to put it on the menu for next week!
I’m going to try this with boneless chicken breasts this week. Sounds great!
It’s a shame that can’t make Accent without MSG. Maybe we should suggest it to them! This recipe sounds wonderful can’t wait to try it.
Isn’t Accent just MSG and nothing else? I didn’t think it was a flavoured seasoning, just plain MSG to enhance the other flavours of the dish. I’m not a fan of MSG, it makes me too thirsty. I hate the thirsty feeling afterward.
I think maybe some seasoned salt or similar without the MSG (as already suggested a few times above) might be a good option?
I want to thank Susan for sharing this wonderful family recipe with us, and also thank Christy for posting to share with us as well. I have made this chicken twice within a week. Do you think I like it? Yes, it’s awsome, so delicious! This will be my new alternate, easier method for when I get my fried chicken craving (which is often…I could eat it everyday), no more babysitting fried chicken on top of the stove or in a fryer. I LOVE fried chicken, so I can now choose to fry it or make the picnic chicken baked at a higher temp in the oven in BUTTER!! Yummm! Everything’s better with butter of course! Thanks again Susan and Christy!
Can this be made the night before for a beach picnic? And what are your suggestions on transporting it, and trying not to lose all the crisp?
[...] Picnic Chicken [...]
Accent/MSG is a flavor enhancer not a particular flavor. It makes savory things taste more intense, more meaty. There is no need to substitute just leave it out.
I am trying this tonight, can’t wait! Any suggestions on the type of pan to cook it in? I don’t have a cast iron skillet (on my Christmas list), would a glass cake pan work? Hope to hear back on what others have cooked it in, if not I will go with the cake pan and report back. Thanks Susan and Christy! We will be sure to thank Pufky in our supper prayer tonight.