Memorial Day Picnic Basket Staples: Prepare Homemade Fried Chicken and Coleslaw

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

SERVES 6

Ingredients:

  • 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)

Directions:

  1. Combine the cabbage, carrots, and apples in a large mixing bowl.
  2. 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

Ingredients:

  • 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

Directions:

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. 

SERVES 6

Ingredients:

  • 2 quarts milk
  • 2 quarts water
  • 1/2 cup sugar
  • 6 ears shucked corn

Directions:

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. 

SERVES 6

Ingredients:

  • 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)

Directions:

  1. Add milk to a large bowl. Add chicken pieces, turning to coat in the milk. Cover with plastic wrap; refrigerate at least 4 hours.
  2. 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.
  3. 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.
  4. Transfer the cooked chicken pieces to a serving platter.