Fried chicken. Yes, please! It's perfect hot or cold-which makes it one of the best picnic recipe ideas. There are a lot of secrets to crispy skin and flavorful meat out there; here's Nordstrom Sixth & Pine Restaurant's for mouthwatering results: a double dredge in heavily seasoned flour with a good, long wait in between to let the herbs and spices make their way into the pieces before frying. The sweet and spicy honey chipotle dip adds a modern twist to this classic. Pair it with our Deviled Egg Potato Salad for a lunch, dinner or picnic that's perfect for summer.

Sixth & Pine Seasoned Fried Chicken
From our NordstromFamily Table Cookbook and Sixth & Pine Restaurant
(Makes 4 to 5 servings)

Seasoned Flour
2 cups all-purpose flour
1/4 cup salt
2 tablespoons granulated garlic
1 tablespoon granulated onion
1 tablespoon dried oregano
1 1/2 teaspoons dried basil
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons dried marjoram
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried thyme
1 1/2 teaspoons rubbed dried sage
1/2 teaspoon cayenne pepper

1 chicken, about 3 3/4 pounds, cut into 8 pieces, breast pieces cut in half crosswise to make a total of 10 pieces

Chipotle Honey Dip
1/2 cup honey
3 tablespoons minced canned chipotle in adobo

Canola oil for frying

1. Start the chicken at least 4 hours or up to 24 hours before frying. To make the Seasoned Flour, whisk the flour, salt, granulated garlic, granulated onion, oregano, basil, pepper, marjoram, thyme, sage and cayenne together in a medium bowl. Transfer half of the seasoned flour to a large paper bag. Cover and reserve the remaining seasoned flour at room temperature.

2. One piece at a time, add the chicken to the seasoned flour in the bag and shake to coat well. Transfer the chicken, without the pieces touching each other, to a rimmed baking sheet. Discard the flour in the bag. Cover the chicken with plastic wrap and refrigerate for at least 4 or up to 24 hours. The flour coating will become moist and sticky.

3. To make the Chipotle Honey Dip, mix the honey and chipotle in a small bowl. Let stand to blend the flavors while frying the chicken.

4. Add the reserved seasoned flour to a fresh paper bag. One at a time, shake the chicken pieces in the flour to coat again. Arrange the chicken on the baking sheet and let stand a room temperature for 15 minutes to set the coating.

5. Add 3 inches of canola oil to a large, heavy pot (preferable cast iron) and heat over medium heat until the temperature reads 350°F on a deep-frying thermometer. Position a rack in the center of the oven and preheat the oven to 200°F. Line a rimmed baking sheet with a large paper bag.

6. Add the drumsticks and thighs to the hot oil and cook, adjusting the heat to maintain the oil temperature at 350°F, until lightly browned, about 3-5 minutes. Cover the pot and cook for 6 minutes. Uncover and continue cooking until the chicken is golden brown and an instant-read thermometer inserted in the thickest part of a piece of chicken reads 165°F, about 2-6 minutes more. Use a slotted spoon to transfer the chicken to the prepared baking sheet. Put the baking sheet in the oven to keep the chicken warm.

7. Reheat the oil to 350°F. Add the chicken breast pieces and wings to the oil and repeat, cooking at three 4-minute intervals (uncovered, covered, and uncovered) until the internal temperature is 165°F, about 12 minutes total. Transfer to the prepared baking sheet to drain. Transfer the chicken to a platter and serve warm.

Find more recipes to try in our What's Cooking series and Nordstrom Cookbooks. Have a favorite dish or beverage from our restaurants or cookbooks that you'd like to see featured? Let us know in the comments!

-Jeff Powell