Summer Recipes for Fried Chicken & Potato Salad
Warm Weather Means Picnic Foods can be Enjoyed Indoors or Out
Jun 7, 2009
Summer is the time to enjoy great foods hot or cold, including new varieties of fruits and vegetables. This year why not try a few classic summer recipes. Picnics are making a comeback among families looking for low-cost warm weather activities. What better way to observe summer holidays like the Fourth of July, than with traditional comfort foods like fried chicken and potato salad.
Fried Chicken
Use any kind of chicken pieces for this recipe, including boneless pieces, strips, cutlets, or whatever is preferred.
Ingredients needed:
- Chicken Pieces. Allow enough for everyone.
- All-Purpose Flour (Use as is, or season it with pepper.) Place flour in a shallow bowl suitable for dredging chicken pieces.
- 1 or 2 Eggs, beaten in a bowl large enough to coat each piece of chicken. (Start with 1 egg. Use the second if needed.)
- Panko. Panko is the Japanese word for breadcrumbs. (Larger grocery stores usually stock Panko alongside regular breadcrumbs.) Spread Panko as needed in a shallow container for coating chicken.
- Oil for frying. Use better quality oil such as Crisco or Wesson, for best results.
Directions for frying chicken:
- Rinse chicken pieces.
- Dredge each piece of chicken in the flour and then dip in the beaten egg. Coat each piece with the Panko.
- Fry chicken in oil over medium heat until done. (Juices should run clear when cut in thickest part.)
- Drain chicken pieces. (Brown paper bags are best for absorbing excess oil.)
Chicken may be served hot for a dinner, or eaten cold as leftovers. Cold fried chicken is also great for a picnic.
Basic Potato Salad Recipe
This simple recipe can be modified by adding diced pickle or by mixing mustard with the mayonnaise for a zestier taste.
Ingredients needed:
- 6 Medium Potatoes
- 4 Eggs, hard-boiled
- 1/4 cup finely-chopped onion
- Salt and Pepper to taste
- Mayonnaise (Blue Plate was used originally, but a lighter variety or other brand may be used.)
Directions for Making Salad:
- Scrub and cut potatoes into large chunks and boil until done. (Fork should insert easily.) Chill cooked potatoes in the refrigerator for at least four hours. (Leave skins on or remove if desired.)
- In a large bowl, cut chilled potatoes into bite-size pieces.
- Chop hard-boiled eggs and add to cut potatoes.
- Add finely-chopped onion, salt and pepper. Stir to evenly mix dry ingredients.
- Add enough mayonnaise to coat sufficiently when stirred.
Makes 4-6 servings.
Summer is the time for great foods, including a few old traditional favorites. Fried chicken is a treat served hot or cold, and is often served at family gatherings and picnics. Potato salad is great any time of year, and the basic recipe offered here can be modified with a few extra ingredients to suit the cook's taste. Comfort foods are timeless, and classic recipes passed on from generation to generation make great family memories.
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