The Perfect Picnic Idea #2

Whether it’s an elaborate gourmet meal or a simple spread out of a backpack, nothing says “summer” like a picnic. Combine a scenic location with awesome food, add a couple of interesting people and you have the recipe for a perfect picnic. Throughout summer I’ll be sharing our favorite locations and menus to help inspire you to get out and enjoy the great Northwest.

Stevens Heights Pool & Buttermilk Fried Chicken

What makes a perfect picnic spot is obviously “in the eyes of the beholder.” My personal favorite would be a secluded spot with drop dead gorgeous views of nature in all its glory. This particular picnic location is one of my kid’s top picks so I will defer to their judgment this time. However, there is no disagreement between us when it comes to the fried chicken!

The food in this case needs to be prepared a day in advance. It’s rather time and labor intensive but each step is crucial to achieve the most flavorful, juicy, and crunchy fried chicken that I have ever had. I rarely follow a recipe, but this one I follow to a “T”. You’ll find it below.

Pack your cold fried chicken in a cooler (one with wheels is ideal for the trek across the parking lot and around the pool) along with your side dishes and drinks. We kept it simple this time and went with some fruit salad, potato chips, bottled water and juices.

Stewart Heights Pool is located at 402 E 56th St. in Tacoma. For more information on hours, prices and features, go to http://www.metroparkstacoma.org/page.php?id=70.

On warm days, I strongly recommend going for the all-day swim starting at noon and getting there early. They often reach maximum capacity by the time the half-day swim starts at 2:30 and they slowly admit people as other swimmers leave.

There are a few umbrella covered picnic tables but those go fast. So do the reclining deck chairs. More reasons to get there early! But there were plenty of regular deck chairs available, and there’s a huge expanse of lush green lawn that invites a picnic in the grass.

The pool area offers a lazy river, waterslide, tumble buckets, bubble pool and water play structure. The zero-depth entry is perfect for little ones. The deepest part of the pool is less than 4ft and there seem to be plenty of lifeguards on duty. 

A snack bar is available that offers a limited Subway menu along with other snack bar regulars like nachos, candy, ice cream and hot dogs. The prices are a little higher than in a Subway restaurant but not too outrageous.

So pack a lunch and hit Stewart Heights Pool for a lazy day in the sun. Or pick up your lunch at the snack bar if you want to avoid the kitchen. But isn’t that half the fun?

Buttermilk Fried Chicken From “All-Time Best Recipes” by the Editors of Cook’s Illustrated Magazine

• ½ cup plus 2 tablespoon table salt
• ¼ cup sugar
• 2 tablespoon smoked paprika
• 3 medium heads of garlic, minced
• 3 bay leaves
• 2 quarts low-fat buttermilk
• 1 whole chicken, cut into 12 pieces
• 4 cup all-purpose flour
• 1 large egg
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 3-4 cup refined peanut oil or vegetable shortening

1. Combine salt, sugar, paprika, garlic and bay leaves in a large plastic container or nonreactive stock pot. Add 7 cups buttermilk, stir until salt and sugar are completely dissolved. Immerse chicken and refrigerate for 2 to 3 hours. 
2. Remove chicken from buttermilk brine and shake off excess. Place in single layer on wire rack set over rimmed baking sheet. Refrigerate uncovered for 2 hours. (After 2 hours, chicken can be covered with plastic wrap and refrigerated for up to 6 hours longer.)
3. Measure flour into large shallow dish. Beat egg, baking powder, and baking soda in medium bowl; stir in remaining 1 cup buttermilk (mixture will bubble and foam.) Working in 3 batches, drop chicken pieces in flour and shake dish to coat. Shake excess flour from each piece, then, using tongs, dip chicken pieces into egg mixture, turning well and allowing excess to drip off. Coat piece of chicken with flour again, shake off excess, and return to wire rack.
4. If making chicken to serve later cold, skip this step. If eating chicken immediately, adjust oven rack to middle position, set second wire rack over second rimmed baking sheet, and place on oven rack; heat oven to 200 degrees.
5. Line large plate with double layer of paper towels. Meanwhile, heat oil (oil should have a layer of 2 ½ inch depth in pan in 8-quart cast iron Dutch oven) to 375 degrees over medium high heat. Place half of chicken pieces skin-side down in oil, cover, reduce heat to medium, about 325 degrees, and fry until deep golden brown, 6 to 8 minutes, checking to make sure pieces are browning evenly. Turn chicken pieces over and continue to fry, uncovered, until deep golden brown on second side. Using tongs, transfer chicken to paper-towel lined plate; let stand 2 minutes to drain, then transfer to rack in warm oven if eating chicken immediately. Replace paper towel lining on plate. Fry remaining pieces using same steps, making sure to bring oil temperature back up to 375 degrees again.
6. Serve after allowing to cool for 5 minutes if eating chicken while hot. If serving later cold, allow to cool slightly on counter (about 20 minutes) then seal in a single layer in large paper towel lined plastic storage containers with lid. Keep in refrigerator until ready to serve.