Down Home Picnic Recipe

Brine/Marinate

Pat chicken pieces dry. In a large bowl, whisk together buttermilk and hot sauce. Submerge chicken in the buttermilk mixture, cover, and refrigerate for at least 4 hours or overnight. This tenderizes and flavors the meat.

Prepare Coating

In a wide shallow dish, combine 2 cups all-purpose flour, 1/4 cup cornstarch, 2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cayenne pepper and optional 1/2 cup fine cornmeal. Mix well so the cornmeal is evenly distributed.

Dredge

Remove marinated chicken from the buttermilk (let excess drip off). Working in batches, dredge each piece thoroughly in the seasoned flour mixture, pressing to adhere. Shake off excess and set on a wire rack for 10 minutes to let the coating set.

Fry

Heat a heavy skillet or Dutch oven with enough vegetable oil to reach about 1" depth over medium-high heat to 325–350°F (use a thermometer if available). Fry chicken in batches, skin-side down first, adjusting heat to maintain 300–325°F. Cook 12–15 minutes per piece depending on size, turning once, until golden brown and internal temperature reaches 165–170°F. Transfer to a paper towel–lined rack to drain and rest 5 minutes before serving.

Keep Warm

If preparing in larger quantities, keep fried pieces in a 250°F oven on a wire rack set over a rimmed sheet pan to stay crisp while finishing remaining pieces.

Trim & Season

Trim excess fat from the brisket leaving a thin layer for flavor. Combine 1 tablespoon kosher salt, 1 tablespoon coarsely ground black pepper, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder and 2 tablespoons brown sugar. Rub mixture evenly over all surfaces of the brisket. Let rest at room temperature 30–45 minutes while preparing smoker.

Smoke

Preheat smoker to 225–250°F using hickory or oak wood chips. Place brisket fat side up on the smoker grate. Smoke until internal temperature reaches about 195–203°F; for a 3 lb brisket expect roughly 4–6 hours depending on your smoker. Spritz with a mixture of 1/2 cup apple cider vinegar and 1 cup beef broth every hour after the first 2 hours to maintain moisture.

Rest & Shred

When brisket hits 195–203°F and probe-tender, remove and wrap tightly in foil or butcher paper. Rest in an insulated cooler or warm place for 1–2 hours. Unwrap, reserve juices, and use forks to shred the brisket into bite-sized pieces. Mix in about 1 cup of your preferred BBQ sauce and 1/4 cup reserved juices to moisten; adjust sauce to taste.

Cook Pasta

Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook 1 lb elbow macaroni to just shy of al dente (about 1 minute less than package instructions). Drain and set aside.

Make Cheese Sauce

In a medium saucepan over medium heat, melt 4 tablespoons butter. Whisk in 1/4 cup flour and cook 1–2 minutes to form a roux without browning. Slowly whisk in 3 cups whole milk and 1/2 cup heavy cream until smooth. Bring to a gentle simmer, stirring, until sauce thickens (3–5 minutes). Remove from heat and whisk in 4 cups shredded Tillamook sharp cheddar and 1 cup medium cheddar until melted and smooth. Stir in 1 teaspoon Dijon mustard, 1 teaspoon salt, and 1/2 teaspoon black pepper. Taste and adjust seasoning.

Combine & Bake

Fold the drained pasta into the cheese sauce until evenly coated. Transfer to a buttered 9x13" casserole dish. In a small bowl combine 1 cup panko breadcrumbs, 2 tablespoons melted butter or olive oil and 1/4 cup grated Parmesan; sprinkle evenly over the top. Bake uncovered 20–25 minutes until bubbly and the topping is golden. For extra browning, broil 1–2 minutes, watching closely.

Toast buns: Spread 2 tablespoons butter on cut sides of 8 buns and toast in a skillet over medium heat or in the oven until golden.

Build sandwich: On each bottom bun place a piece of Southern fried chicken. Top with 1/4 to 1/3 cup shredded house-smoked BBQ brisket, a spoonful of Tillamook macaroni & cheese (about 1/2 cup warmed), and optional coleslaw and dill pickle slices. Finish with top bun and press gently.

Family-style picnic plate: Alternatively, serve pieces of fried chicken alongside a generous scoop of shredded brisket and a square of baked macaroni & cheese. Garnish with chopped parsley and offer extra BBQ sauce and pickles on the side.

Serve immediately while everything is hot and crispy. Leftovers: store brisket and mac & cheese separately in airtight containers in the refrigerator up to 3–4 days; reheat brisket gently with a splash of reserved juices or broth, mac & cheese covered in the oven at 350°F until warmed through.