Spring is here and the flowers are blooming. Time to get out the picnic blanket before the mosquitoes invade. When I was young, my family would gather at Overton Park with fried chicken and potato salad to enjoy an evening of throwing a frisbee or flying a kite. Strawberries are always delicious in the spring, so I like to include them on a mixed green salad, which is a good way to balance the fried chicken and potatoes.

Serves 4

Fried Chicken

1 whole chicken cut into quarters (2 legs, 2 wings, 2 thighs, 2 breasts)
½ tablespoon + 2 tablespoon granulated garlic
1 teaspoon + 1 tablespoon onion powder
1 teaspoon + 1 tablespoon dried thyme
⅛ teaspoon cayenne pepper
1 tablespoon + 2 tablespoon salt
1 tablespoon + 2 tablespoon pepper
1 ½ cups flour
vegetable oil

Mix ½ tablespoon granulated garlic, 1 teaspoon onion powder, 1 teaspoon dried thyme, 1/8 teaspoon cayenne pepper, 1 tablespoon salt, and 1 tablespoon pepper with the chicken in a large bowl. Marinate for 20 minutes. Heat enough vegetable oil to cover the chicken to 350 degrees. Mix remaining spices with the flour and toss chicken in flour mixture until well coated. Carefully place chicken in hot oil. Cook chicken until the internal temperature is 175 degrees (approximately 7 minutes). Remove chicken from oil and let it rest on a pan lined with paper towels.

Roasted Potato Salad

4-5 Potatoes
½ cup diced onions
½ cup diced peppers
1 tablespoon minced garlic
4 tablespoon vegetable oil
½ cup sour cream
¼ cup mayonnaise
¼ cup sweet chili sauce

Dice potatoes into nickel-sized cubes. Toss with peppers, onions, garlic, vegetable oil, salt and pepper. Cook on a single layer baking sheet at 400 degrees for 25 minutes or until the potatoes brown and become soft. Mix mayonnaise, sour cream and sweet chili sauce. Let potatoes cool and then mix with sauce.

Mixed Green Salad with Strawberry Vinaigrette

16 oz. mixed greens
½ cup feta cheese
1 ½ cup strawberries
2 tablespoon sorghum (can substitute with honey or maple syrup)
2 tablespoon cider vinegar
¼ cup olive oil
¼ teaspoon salt

Blend strawberries, sorghum, cider vinegar, olive oil, and salt in a food processor until a smooth consistency. There will be seeds from the strawberries. If you do not like the seeds, you can strain dressing through a sieve or cheesecloth. Toss together lettuce, feta and dressing.

Plate, enjoy and don’t forget to share your creations with Jewish Scene on Instagram & Facebook!