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In our opinion, there simply couldn’t be any picnic without fried chicken. For our picnic tea, we’ve shrunk the size of the chicken portion while maximizing the flavor. Using only the meaty portion of the chicken wing, the “drumette,” we coat our chicken with a spicy dredge mixture featuring the added zing of grated Asiago cheese. Note the dredged chicken air-dries for ten minutes before frying; this ensures an extra crisp crust which adheres beautifully.

Included in: A Calendar of Tea Parties, July: A Picnic Tea