Fresh side dishes put a modern spin on the traditional fried chicken picnic.
Since the chicken will be packed in a picnic basket, omit the recipe's optional cream gravy.
Old-fashioned fried chicken gets paired with a simple, updated gazpacho and a roasty potato salad brimming with fresh summer vegetables. Finish the spread with sweet-tart lemon cheesecake squares.
Menu Timeline
One day ahead:
- Make the gazpacho (don’t dice the bell pepper or avocado for garnish).
- Make the lemon cheesecake squares.
Two hours ahead:
- Roast the corn and potatoes for the potato salad.
- Fry the chicken.
- Chop the vegetables for the potato salad and gazpacho garnish.
- Toss the potato salad with the dressing.
- Pack all dishes for the picnic.
Shopping List
Fresh Produce
- 2 lb. small red-skinned or Yukon Gold potatoes
- 1-1/2 lb. cucumbers (4 to 5 picklers or 2-1/2 large slicers)
- 2 cups red, yellow, or orange cherry tomatoes (or a combination)
- 2 large yellow peppers
- 1 medium ripe avocado
- 1 ear fresh corn, in the husk
- 1 medium sweet onion
- 1 small red onion
- 1 small red bell pepper
- 1 small green bell pepper
- 1 bulb garlic
- 1 bunch fresh flat-leaf parsley
- 1 bunch fresh cilantro
- 1 bunch fresh basil
- 5 lemons
Meat, Eggs & Dairy
- 3-1/2- to 4-lb. chicken, cut into serving pieces
- 1 lb. cream cheese or Neufchatel (1/3-less-fat cream cheese)
- 4 large eggs
- 3 oz. (6 Tbs.) unsalted butter
Other Groceries
- 1 box graham crackers (only 9 needed)
- 1 loaf Italian country-style bread
- 3/4 cup solid vegetable shortening, such as Crisco; more if needed
Pantry Staples
- 1-1/4 cup granulated sugar
- 1-1/4 cup extra-virgin olive oil
- 2/3 cup all-purpose flour
- 1/3 cup red-wine vinegar
- Kosher salt
- Black peppercorns
