Picnic Recipes From Sara Moulton

July 18 -- Pack your picnic basket with Sara Moulton's amazing picnic dishes.Check out the recipes Moulton showed off on Good Morning America.

Jean Anderson’s Oven-Fried Chicken

• 12 tablespoons (1 1/2 sticks) unsalted butter• 3 garlic cloves, minced• 2 cups fresh bread crumbs (recipe below)• 2/3 cup freshly grated Parmigiano-Reggiano• 2 teaspoons kosher salt• Freshly ground black pepper to taste• One 3 1/2 pound chicken, cut into 10 pieces (or all thighs, wings, or breasts if desired)

Preheat oven to 350 degrees F.

In a small saucepan, combine the butter and garlic. Heat over medium-high heat until the butter has melted. Pour into a large bowl and cool to room temperature.

In a large bowl mix the bread crumbs, cheese, salt and pepper. Dip each chicken piece, one at a time, into the melted garlic butter. Transfer to the bread crumb mixture and turn until coated on all sides.

Arrange the chicken in one flat layer on a large baking sheet. Drizzle on any of the remaining melting butter.

Bake until lightly browned and just cooked through, 50 to 60 minutes.

Homemade Bread Crumbs

• 6 slices homemade-style white bread

Toast your bread lightly in a 350 degrees F oven for 10 to 15 minutes

After bread cools, cut off and discard the crusts from the bread and tear into large pieces.

Place in a food processor or blender and process until very fine. Makes about 2 1/2 cups

Grilled Potato and Corn Salad with Chipotle Mayonnaise

• 1 large red bell pepper• 2 to 2 1/2 tablespoons olive oil as needed• 1 1/2 pounds large red potatoes, cut into 1/4 inch thick slices• Kosher salt to taste• 2 tablespoons white wine vinegar• 3 medium ears corn, husks removed• 1/4 cup plain yogurt• 1/2 cup mayonnaise• 2 small canned chipotle chiles in adobo sauce (available in many supermarkets) seeded and minced to a paste with 1/2 teaspoon of the adobo sauce• 2 tablespoons finely chopped fresh cilantro• Freshly ground black pepper to taste