We’ve got some perfectly packable dishes for your Fourth of July Picnic! Emeril’s famous fried chicken and buttermilk biscuits are surefire crowd pleasers, so be sure to make plenty to lay out on the picnic blanket. We recently shared the recipes with Atlanta Falcons fans Tom Dunn and his wife Diane on Emeril Tailgates.

Fried Chicken and Buttermilk Biscuits with Honey Butter

1 qt buttermilk
1/4 cup Louisiana hot sauce (such as Crystal)
3 tbsp minced garlic
2 tsp celery salt
8 tsp salt
7 tsp freshly ground black pepper
One 3 1/2- to 4-lbs chicken cut into 8 servings pieces
4 cups all-purpose flour
4 large eggs
1/2 cup milk
Vegetable oil, for frying

In a large bowl, whisk together the buttermilk, hot sauce, garlic, the celery salt, 2 teaspoons salt, and 1 tablespoon pepper. Add the chicken, making sure it is evenly coated with the buttermilk mixture. Cover and refrigerate overnight.

Remove the chicken from the refrigerator and let it come to room temperature, about 1 hour. Remove it from the marinade; discard the marinade.

In another large bowl, whisk together the flour, 5 teaspoons salt, and 4 teaspoons pepper. In a medium bowl, whisk the eggs, milk, and remaining 1 teaspoon salt to combine. Working with one piece of chicken at a time, dredge the chicken completely in the flour, shaking to remove any excess, then dip it in the egg wash, allowing any extra to drip off, then give it a final roll in the flour. As you coat each piece, place it on a wire rack. Allow it to sit on the rack for 20 to 30 minutes—this will help “set” the crust.

Heat 1-1⁄2 to 2 inches of oil in a large cast iron skillet with high sides or Dutch oven to 325°F (don’t fill it more than half full with the oil). Working in batches, fry the chicken, turning it occasionally to promote even browning, until golden brown and crispy on all sides and cooked all the way through, 15 to 20 minutes. Wings and breasts will cook more quickly than the drumsticks and thighs. Transfer to a wire rack to drain, and let cool briefly before serving with the biscuits and Honey Butter.

Note: To avoid fried chicken that is uncooked in the middle, keep the temperature of the oil close to 325°F, and don't let it get higher than 350°F. Yield: 4 servings

Buttermilk Biscuits

1¼ cups all-purpose flour, plus more for dusting
3/4 cup cake flour
2 tsp baking powder
1/2 tsp baking soda
1 tbsp granulated sugar
1 tsp salt
6 tbsp cold unsalted butter, cut into cubes, plus 2 tablespoons melted
1 cup cold full-fat buttermilk

Sift the all-purpose flour, cake flour, baking powder, baking soda, sugar, and salt into a medium bowl. Using your fingers or a pastry cutter, work the cold butter into the flour until the pieces of butter are pea-sized. Add the buttermilk and, with your hands or a rubber spatula, stir until the mixture is just beginning to come together to form a shaggy dough. Be careful not to over mix.

Sprinkle a generous amount of all-purpose flour on a work surface and turn the dough out of the bowl onto the floured surface. Sprinkle the top of the dough with a bit more flour. Use your hands to gently press the dough to a rough rectangle about 1/2-inch thick. Fold one-third of the dough up and over onto itself, then repeat with the remaining third of the rectangle (like you’re folding a letter in thirds). If the dough is too loose to hold together as you fold it, use a bench scraper to help lift and support it while folding.

Pat the dough again to a ½-inch thick rectangle and repeat the folding process. Using a floured rolling pin, gently roll the dough to a final rectangle shape about ¾-inch thick. Using a large chef’s knife dipped in flour, trim the edges to even them up, then cut the dough into either 6 or 8 equal portions (cleaning and flouring the knife between each cut). Be sure to cut straight down when cutting the dough - a twisting motion will prevent the dough from rising.

Arrange the biscuits with at least an inch between them on the prepared baking sheet, and brush with the melted butter. Transfer the biscuits to the refrigerator to rest for at least 15 minutes while you preheat the oven to 450 degrees F.

Place the biscuits in the center of the oven and cook until they are golden brown and flaky, 14 to 16 minutes. Serve hot with butter or honey butter. Makes 8 large biscuits. Combine the butter and honey in a small bowl and stir to blend. Serve on warm biscuits with a pinch of sea salt. Makes about ¾ cup

Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.

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