Gourmet picnic food is the theme of this month’s 5 Star Foodie Makeover Cooking Group, and with Memorial Day and the long weekend coming up, I was excited to put my spin on a traditional picnic dish. Although born in Chicago, I grew up in northwest Arkansas in the middle of chicken country (you might have heard of a company called Tyson’s that is based there), the word picnic and fried chicken are synonymous. Along with fried chicken, a picnic is not complete without slaw, beans, and cornbread or biscuits – or what the heck, both!
Here I’ve taken organic chicken from Coastal Range Organics and mixed dark and white meat, rolled them into what I’m calling Chicken Bites – sounds better than Chicken Balls 😉 , and more down-home than Chicken Croquettes. These bites are pure chunks of moist chicken that’s been brined in Thomas Keller’s Chicken Brine from Ad Hoc At Home. And no, I didn’t burn the chicken – those dark bits you see are onion confit. To take it over the top, mixing in a bit of Onion Confit adds a depth of flavor that will have you declaring this the best damn chicken this side of the Mason Dixon line – not to mention less messy, which is a big plus if you’re desiring a romantic little picnic with your honey and don’t want to be caught gnawing on a bone or having greasy fingers or face 🙂
Naturally, the slaw couldn’t be your average mayo-based cabbage variety. I really think that people that don’t like slaw just haven’t had anything except for the often soggy, supermarket variety. It’s a shame because slaw can be a creative vehicle for using many different fruits and vegetables in a myriad of creamy or vinegar bases. My sweet and tangy slaw was inspired by the kohlrabi I bought at the farmer’s market and the luscious mangoes that are still in season and included in my CSA deliveries.
Thanks to Natasha of Five Star Foodie and Lazaro of Lazaro Cooks for organizing these challenges and brainstorming inspiring themes each month, click on their sites at the end of the week for a view of everyone’s gourmet picnic dishes. These challenges motivate me to be creative (and give me a much-needed push lately) and have introduced me to a community of talented food bloggers that I’m grateful to be included among. I love seeing their interpretations of each month’s theme, and so will you!
Chicken Bites with Onion Confit and Sweet & Tangy Apple, Mango Slaw
For the chicken:
1 lb. organic boneless, skinless chicken breast*
1 lb. organic boneless, skinless chicken thighs
1 cup panko bread crumbs
1 cup buttermilk
½ cup Onion Confit
Yield: about 16 – 2″ bites
Thomas Keller’s Chicken Brine:
The lemon and herb brine seasons the chicken and helps it stay juicy.
1 gallon water*
2-3 lemons, cut in half
half a head of garlic, peeled, cut cloves in half
10-12 bay leaves
1 bunch cilantro (or parsley)
1 bunch thyme
1 bunch rosemary
1/4 cup honey
1 cup kosher salt
1/8 cup black peppercorns
Heat the water, lemons, and salt over med-high heat, stirring to dissolve the salt. Remove from heat. Add the herbs. Refrigerate until chilled before adding the chicken. Brine for at least 6 hours and no longer than 12.
*Note: I cut the original brine recipe in half since I didn’t need to brine 10 lbs. of chicken. I also used cilantro instead of parsley for a Cali twist.
Directions:
Preheat oven to 375 degrees. (Or you may choose to fry the chicken in 2-3 inches of peanut oil heated to 325 degrees in a heavy skillet.)
Remove the chicken from the brine – discard brine. Pat chicken dry with paper towels. Chop the chicken, place in a glass bowl. Mix in a 1 cup of buttermilk and ½ cup of the onion confit. Take tablespoonfuls of the meat and form into 2 Inch-size balls. If the meat is not holding together, add more buttermilk. Roll the balls in panko crumbs. Place on a cookie sheet, lined with aluminum foil, coated generously with canola oil.
Bake in the oven for approximately 30 minutes, until browned, turning once.
Onion Confit
2 sweet onions, sliced
1 cup canola oil
Yield: 1 cup*
Put the onions in a small saucepan and cover with the oil. Simmer onions in oil over low heat, stirring occasionally, until a rich brown color is achieved. (I also added a sprinkle of red pepper flakes as I do to almost everything.) This will take about an hour. Meanwhile, prepare the chicken and slaw.
Remove from heat and allow to cool.
* You’ll use about half for the chicken, refrigerate the rest of the onion in the oil in a storage container. It’s fantastic added to pasta, vinaigrettes or served on toasted baguette slices.
Sweet & Tangy Kohlrabi, Apple & Mango Slaw
1 cup kohlrabi (about half a kohlrabi), peeled and sliced into matchsticks
1 mango, peeled and cubed
1 apple (I used Gala), sliced into matchsticks
2 tablespoons fresh mint, chopped
¼ cup white balsamic or cider vinegar
2 tablespoons honey
salt and pepper to taste | Yield: 6-8 servings
Combine the kohlrabi, mango and apple in a glass bowl. Whisk together the vinegar, honey, and mint. Toss to coat.
Variations: You can easily substitute jicama or daikon radish for the kohlrabi, pineapple or papaya for the mango, and asian pear for the apple, although I like Gala, Fuji, Jazz or any pink or red-skinned apple for its lively color.
Shown with Almond Herb Drop Biscuits. Just add wine and Enjoy 🙂
Tanantha
May 24 at 3:11 pmThat looks so good Priscilla! I like the onion confit and fruit slaw. That’s a great idea to brine chicken first. It makes the chicken moist inside. Great job Priscilla!
Priscilla
May 24 at 3:45 pmThanks, Tanantha! Can’t wait to see what you did 🙂
Lazaro
May 24 at 4:42 pmFantastic chicken dish. Love the apple and mango slaw. The chicken looks cooked to perfection. I’d welcome that on my table anytime.
Be well
5 Star Foodie
May 24 at 5:32 pmWonderful! I like the combination of white and dark meat in the chicken bites and must be so flavorful with the brine. apple and mango slaw sounds like a perfect accompaniment.
rebecca
May 24 at 7:39 pmwow awesome picnic food very gourmet
pachecopatty
May 24 at 7:44 pmLooks good to me Priscilla, what’s wrong with chicken balls,lol;-)
I’m ready for a picnic, now if the weather would just warm up ….
Lori Lynn
May 24 at 8:51 pmHi Priscilla – wow, sounds like a great picnic food, I like the crispy crust – bet they tasted awesome! Terrific pairing with the slaw!
See you at the picnic!
LL
Faith
May 25 at 7:35 amYou’re right, chicken is definitely the perfect picnic food! Love how fun this dish is, Priscilla…and that beautiful crispy coating is calling my name! 😉
Magic of Spice
May 25 at 1:39 pmExceptional picnic fare! The lovely crispness of the chicken bites pared with this slaw is a delight to be sure. Gorgeous dish 🙂
Jamie @ Wokintime
May 25 at 3:16 pmPerfect timing! School is ending this week and I plan on taking my kids on a picnic. Mango slaw and drop biscuits look amazing!
Victoria
May 25 at 3:18 pmPerfect picnic fare! These are definitely easier to eat than fried chicken on the bone (and more luxurious for sure… mmm onion confit). Very well done 🙂 Have a great Memorial Day weekend!
Erin
May 25 at 6:39 pmAnytime you want to go on a picnic, let me know! Your picnic goers fair way better than mine!
Marisa
May 25 at 8:07 pmGreat dish! Your chicken bites looks so appetizing. I heard that Thomas Keller brine is awesome. I really love the sound of the onion confit, and the slaw is a really refreshing side. So yeah, I like everything! 🙂
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May 25 at 8:23 pmCan I be invited to this picnic please? Pretty please? This looks and sounds amazing I want all of it. The fried chicken, the mango slaw and the bisquits! YUM!!!!
Angie's Recipes
May 25 at 9:16 pmGreat chicken bites! I love it!
Adora's Box
May 26 at 10:43 amThat chicken must be bursting with flavour after brining in that lovely mix. That fruity slaw sounds so delicious, too.
Liz
May 26 at 4:39 pmNow that’s my kind of picnic! It all looks fabulous…especially the chicken. Mmmmmm.
kita
May 26 at 6:23 pmId be all over this if it were at my picnic! They sound amazing and that slaw looks to die for.
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May 27 at 4:47 pmWhere’s the picnic at?!? I want a crunch of that crispy chicken! I’ll share, I promise. 😉
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May 29 at 4:59 amTruly a make over. I remember so many picnics with fried chicken. And, the size is just right and no bones to throw out. Well done entry.
Trix
May 30 at 7:49 amI love what you brought – you are totally right about needing fried chicken at a picnic, and this is a really smart makeover. Between you and me, I would totally eat devour them even if they were called chicken calls! ; )
Bren
May 30 at 9:56 ami love that brine and slaw. would not mind having picnicked with you!
Jessica
May 31 at 12:41 pmI completely agree on the importance of having chicken at a picnic! That brine from Ad Hoc at home sounds amazing. Great dish!
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June 4 at 4:38 amSo many great ideas here… I didn’t know about Keller’s brine… his roast chicken is my favorite (except for the condition of the oven afterward!). Delish looking recipe and the slaw is divine… what a great combo for a super picnic!
Daily Spud
June 5 at 9:39 amLove the addition of the onion confit (talk about more-ish!) and the sweet and tangy slaw, a hundred times better than any supermarket variety 🙂
Marisa
January 28 at 9:44 pmLove the inspiration behind these meatballs and all of the delicious details!