Backyard Picnic Anyone? Picnic Chicken with Italian Tortellini Pasta Salad

This food can travel—even if it’s only to your backyard!  With warmer weather I’m grateful for the simple pleasure of outdoor dining.

Legendary to this day is my grandma’s home grown, fried, baked chicken on the farm. My mom’s stories have always made me want to create a recipe that brings back memories of this nostalgic food.  It’s probably quite different from hers but hopefully just as delicious.  Here’s to simpler times and delicious food–comforting and crunchy and juicy and really, really good.  It can be eaten hot or cold and pairs perfectly with this pasta salad. Grandma–here’s to you.

Tip:

If you don’t have buttermilk add 1 Tbls. of vinegar to 1 cup of milk and let sit for 5 minutes.

Backyard Picnic Anyone? Picnic Chicken with Italian Tortellini Pasta Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Tonja

Print Recipe

Pin Recipe

---

Ingredients

Scale 1x2x3x

2 cups buttermilk

4 large garlic cloves, peeled and lightly smashed

5 chicken thighs and 8 chicken drumsticks, skin on (Chicken breasts could also be used)

3 eggs

3 Tbls. water

1 cup butter melted

1 1/2 cups plain dried bread crumbs

1 tsp. each dried oregano, basil, marjoram, and thyme

2 tsp. paprika

1 1/2 tsp. kosher salt

1/2 tsp. black pepper

Cook Mode Prevent your screen from going dark

---

Instructions

In large bowl, combine buttermilk and garlic. Add chicken pieces and turn to coat. Cover and refrigerate at least 30 minutes and up to 12 hours.

Preheat oven to 375°. In a shallow bowl, whisk eggs and water. In another shallow bowl, combine bread crumbs and seasonings. Divide butter between two 13×9-in. baking dishes.

Dip chicken pieces in egg mixture, then coat with crumb mixture. Place in prepared pans. Bake, uncovered, 1 hour or until a thermometer reads 170°-175°, turning once. Cool 30 minutes; refrigerate until chilled.

---

Backyard Picnic Anyone? Picnic Chicken with Italian Tortellini Pasta Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Tonja

Print Recipe

Pin Recipe

---

Ingredients

Scale 1x2x3x

1 20 oz. bag refrigerated cheese tortellini

1 cucumber peeled, sliced and quartered

1 pint cherry tomatoes halved

1 each red and yellow bell pepper diced

2 Tbls. chopped pepperoncinis

1/2 cup shredded carrots

2–3 cups fresh spinach

3 Tbls. chopped fresh basil

1 6 oz. container grated Parmesan

1 16-oz bottle Zesty Italian dressing (you may not use it all)

Cook Mode Prevent your screen from going dark

---

Instructions

Cook tortellini in salted water according to package directions. Rinse with cool water, drain and add to a large serving bowl. Pour half of the dressing over the warm pasta and toss to combine. Add the remaining salad ingredients to the tortellini.

If serving within the hour: toss with desired amount of remaining dressing. Although you can serve salad immediately, I recommend refrigerating for at least 30 minutes for the flavors to meld and salad to chill.

If serving later: Gently toss ingredients to combine but do NOT add remaining dressing yet. Cover and refrigerate. When you are ready to serve, toss with desired amount of remaining dressing. This salad is excellent the next day.

---