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Anyone who resides south of the Mason-Dixon Line can tell you the hallmarks of properly prepared Southern fried chicken: The skin needs to be well-seasoned and crispy, and the meat inside moist and tender. These fried drumsticks coated in a buttermilk batter meet the criteria, and would be perfect served alongside macaroni salad at your next picnic.
Special equipment: Although not necessary, a candy/fat thermometer is handy for this recipe.
Game plan: If you cook the chicken just before leaving on your picnic, transport it warm, uncovered, in a basket lined with paper towels and foil. If you make it a day ahead, let it cool, then refrigerate it overnight. Pack the cold chicken in a covered plastic container lined with parchment paper.
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