Food & Photo
This savory spread of healthy oven-fried chicken, grilled potatoes and fresh avocado salad is sure to spark smiles all around at your next family picnic!
Crispy Cornflake Buttermilk Fried Chicken
Active time: 15 min. Total time: 2½ hrs. Serves: 6
- 1½ cups buttermilk
- 2 Tbs. Dijon mustard
- 1 (5 lb.) roaster chicken, skin removed and cut into 8 serving pieces
- 5 cups cornflakes cereal
- ⅓ cup all-purpose flour
- 1Tbs. minced fresh thyme
- 1 tsp. poultry seasoning
Step 1. In large bowl, combine buttermilk and mustard. Season to taste with salt and pepper. Add chicken pieces; toss to coat. Cover and chill 1 hr.
Step 2. Heat oven to 350°F. Line baking sheet with foil; place wire rack on top and coat with cooking spray. In processor, pulse cornflakes, flour, thyme and poultry seasoning until fine crumbs form. Season to taste with salt and pepper. Transfer to wide, shallow dish.
Step 3. Drain chicken and discard marinade. Place in dish; coat with cornflake crumbs. Carefully transfer chicken pieces to rack; coat with cooking spray. Bake 1 hr. or until internal temp. reaches 165°F. Let sit 10 min. before serving.
Potato Skewers with Blue Cheese Dressing
Active time: 10 min. Total time: 30 min. Serves: 6
- 2 lbs. mixed baby potatoes, halved
- ¼ cup olive oil
- 1 tsp. garlic powder
- 1 tsp. onion powder
- ⅓ cup mayonnaise
- ½ cup blue cheese
- ¼ cup buttermilk
- 1 lemon, juiced
Step 1. Heat grill. In bowl, toss potatoes with oil, garlic powder and onion powder. Season with salt and pepper. Thread potatoes onto skewers, alternating colors. Place on grill over indirect heat; cook 20 min., turning once.
Step 2. In processor, blend mayonnaise, blue cheese, buttermilk and 1 Tbs. lemon juice. Drizzle mixture over potatoes.
Lime-Kissed Tomato, Corn & Avocado Salad
Active time: 15 min. Total time: 25 min. Serves: 6
- 4 cobs corn
- 4 large tomatoes
- 3 avocados, diced
- ¼ cup chopped fresh cilantro
- ¼ cup olive oil
- 2 limes, zested and juiced
Step 1. In large pot over high heat, cook corn in boiling salted water 10 min. Drain and let cool; slice kernels off cob.
Step 2. Thinly slice tomatoes; arrange on round serving platter. In large bowl, toss corn, avocados, cilantro, olive oil, 3 Tbs. lime juice and ½ tsp. lime zest. Season to taste with salt and pepper. Spoon corn mixture in middle of tomato slices; garnish with additional fresh cilantro, if desired.