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I like it a little hotter than 350° because adding the chicken will bring the temperature down."

"The egg will also help give you extra crunch and it'll really hold onto that flour, much better, in fact, than just the buttermilk will." This way, the chicken will still be crispy if you take it on a picnic.ģ) For great flavor: Chicken can marinate in buttermilk for up to 1 day, covered and refrigerated. "But the truth is, even just an hour or so will still give you great flavor," Curtis says.Ĥ) For perfect frying: Always check the temperature of your oil. "You want it somewhere between 350° and 400°. "Cornstarch will make it extra crispy."Ģ) For coating that sticks: After dredging the chicken in flour, coat it in egg.

Chef Curtis Stone, host of PBS' "Field Trip With Curtis Stone," shares his secrets for picnic-friendly, extra-crunchy fried chicken that's good hot or cold-inspired by his pop-up restaurant Picnic Society by Gwen at The Grove in Los Angeles.ġ) For extra crunch: Add cornstarch to your dredging flour.