Chicken in a Basket #SundaySupper

Chicken in a basket.

Shrimp in a basket. Dinner in a basket. What picture does that conjure up for you?
For me, “In a basket,” meals means fried food, fries and cole slaw.

Chicken Basket
Deep fried chicken with crispy, crunchy skin served hot and drowning in fries with a refreshing cup of ice cold cole slaw.
Chicken or shrimp that you eat with your fingers. Keep plenty of napkins close by.
These basket meals were popular as bar food and diner food. Burger joints and Mom and Pop restaurants also had these on the menu.
Many still do.
Chicken Basket Meal

Buttermilk and spicy brown mustard marinade makes this fried chicken moist and irresistible! A dusting of seasoned flour and into moderately hot oil (350 degrees) produces a crisp, crunchy skin sealing in the juices.

I have a mini fryer/fondue pot that is perfect for small amounts of frying. You can deep fry in your favorite frying vessel or pan fry. I like to seal in the juices in the fryer and finish cooking in the oven. This way I get the goodness of “fried” chicken without having it soak up so much grease.
Fried Chicken for basket
Now if a basket is not you thing, get The Blue Plate Special.
Why did they call it The Blue Plate Special?
Restaurants during the depression and post depression era served quality meals at a reduced cost. These meals consisted of a meat, starch and vegetable. Originally the meal came on a divided plate like a TV dinner tray. Years later scientists learned that the color blue actually works as an appetite suppressant.
So the smaller meal served on a blue plate at a reduced price worked. These meals kept restaurants in business through a few tough decades.

Many thanks to Heather of Hezzi-D’s Books and Cooks for hosting this fun event!
fried chicken blue plate special

5.0 from 4 reviews
Chicken in a Basket
 
Author:
Ingredients
  • 1 fryer chicken cut up
  • 1 quart buttermilk
  • 2 Tablespoons spicy brown or Dijon mustard
  • 1 cup flour seasoned with salt and pepper
  • salt and pepper to taste
  • oil for frying
Instructions
  1. Whisk together buttermilk, mustard, salt and pepper. Pour mixture into large container to marinate chicken.
  2. Place chicken parts in container. Submerge.
  3. Cover and refrigerate overnight.
  4. Heat oil to 350 degrees.
  5. Shake off excess buttermilk and dredge chicken in flour.
  6. Carefully add to oil and fry until internal temperature for white meat reaches 165, dark meat 180.
  7. You can also finish chicken off in the oven, internal temperature for white meat reaches 165, dark meat 180.
  8. Serve with fries and cole slaw.

Take a step back in time and enjoy these Retro Menu Offereings from The Sunday Supper Group!

Bodacious Breakfasts and Appetizers:

Made in the Shade Main Dishes:

Swell Side Dishes:

Dreamy Desserts:

The Bee’s Knees Beverages:

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

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