Whether you're spending Memorial Day weekend on the road or at home, pack your picnic basket with some of these delicious picnic staples: coleslaw, fresh corn and fried chicken.
Homemade Coleslaw Recipe
- 8 ounces (1-1/2 cups) finely grated cabbage
- 1 cup finely grated carrots
- 1 cup peeled, cored, and thinly sliced Granny Smith apples
- 1 cup Coleslaw Dressing (recipe follows)
- Combine the cabbage, carrots, and apples in a large mixing bowl.
- Toss together the vegetables with 1 cup of the Coleslaw Dressing. Chill in the refrigerator overnight or until ready to serve.
Coleslaw Dressing Recipe
MAKES 2-1/2 CUPS
- 2 cups mayonnaise
- 1/2 cup granulated sugar
- 2 tablespoons white vinegar (or to taste)
- 2 tablespoons commercially prepared horseradish (or to taste)
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 2 teaspoons prepared yellow mustard
- 1/2 teaspoon celery seed
- 2 teaspoons ground cinnamon
In a medium-sized mixing bowl, blend together the mayonnaise, sugar, white vinegar, horseradish, salt, pepper, yellow mustard, celery seed and ground cinnamon. Taste the dressing; adjust seasoning if necessary. Reserve 1 cup of the dressing for the coleslaw (recipe above). Store any remaining dressing (up to 1 week) in the refrigerator.
Boiled Corn Recipe
Boiling corn in milk brings out the corn's naturally sweet flavor.
- 2 quarts milk
- 2 quarts water
- 1/2 cup sugar
- 6 ears shucked corn
In a large stockpot, bring milk, water, and sugar to a boil. Add corn; cook 5 to 10 minutes, or until corn reaches desired doneness.
Fried Chicken Breasts Recipe
The quintessential picnic fare, this chicken is absolutely delicious.
- 1-1/2 cups whole milk
- 3/4-pound boneless chicken breasts, cut into 1-inch pieces
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon paprika
- 1/2 cup (8 tablespoons) unsalted butter
- 4 tablespoons bacon drippings (optional)
- Add milk to a large bowl. Add chicken pieces, turning to coat in the milk. Cover with plastic wrap; refrigerate at least 4 hours.
- Combine flour, black pepper and paprika in a shallow dish. One at a time, place chicken pieces in dredging mixture, and press chicken firmly into dredging mixture to coat. Place coated chicken pieces on a parchment-lined baking tray. Heat unsalted butter and bacon drippings, if using, in a cast-iron skillet over medium-low heat until butter begins to bubble in the skillet.
- Use tongs to place chicken pieces into skillet. Fry until coating is golden brown on one side, 14 to 17 minutes. Turn the chicken pieces over with the tongs; fry on the other side until coating is golden brown, 14 to 17 minutes. Adjust heat to prevent the chicken from burning.
- Transfer the cooked chicken pieces to a serving platter.