Southern Fried Chicken-Breast

Ingredients:

• 1 whole chicken, cut into 10 pieces
• 3 tablespoons kosher salt, plus more to taste
• 3 cups all-purpose flour
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons paprika
• 2 teaspoons cayenne pepper
• Freshly ground black pepper to taste
• 4 cups buttermilk
• 2 tablespoons hot sauce, preferably Crystal or Tabasco
• Peanut oil, for frying
• ¼ bunch fresh thyme
• 3 large sprigs fresh rosemary
• ¼ bunch fresh sage
• ½ head garlic (about 12 cloves), smashed, husk still attached
• Lemon wedges, for serving 

Directions:

BRINE THE CHICKEN: In a large (at least 5-quart) bowl or container, cover the chicken with 3 quarts cold water. Add 3 tablespoons salt, cover, and refrigerate at least 2 hours or overnight.

MAKE THE DREDGE: In a large shallow bowl, whisk together the flour, garlic powder, onion powder, paprika, cayenne pepper, and salt and black pepper to taste until well blended. In another large shallow bowl, whisk the buttermilk and hot sauce with a fork and season with salt and black pepper. Line a baking sheet with parchment and set aside.

DREDGE THE CHICKEN: Remove the chicken from the brine and pat it dry. Working a few pieces at a time, dredge the chicken pieces in the flour mixture, then dip them into the buttermilk, then dredge again in the seasoned flour. Set the pieces aside to rest on the parchment-lined sheet while you prepare the oil.

FRY THE HERBS: Pour about 3 inches oil into a large (at least 6-quart), deep pot. Add the thyme, rosemary, sage, and garlic to the cool oil and gradually heat over medium-high heat to between 360°F and 365°F on a deep-fry thermometer (the herbs and garlic will perfume the oil with their flavor as the oil heats).

FRY THE CHICKEN: Working in batches, add the chicken to the oil, 3 or 4 pieces at a time. Fry, turning the pieces once, until golden brown and cooked through, 12 to 13 minutes. Remove the chicken and herbs from the pot, shaking off as much oil as you can, and drain on a wire rack set over a rimmed baking sheet. Sprinkle all over with more salt and black pepper. Arrange the chicken on a platter and scatter the fried herbs and garlic over the top. Serve hot, with lemon wedges and Southern Mashed Potatoes.

Southern Mashed Potatoes

Ingredients:

• 1 cup heavy cream
• 4 tablespoons unsalted butter
• 3 large Yukon Gold potatoes (2½ to 3 pounds), peeled
• 1 teaspoon kosher salt, plus more to taste
• Freshly ground black pepper to taste
• ¼ cup olive oil (optional)
• Chopped chives, for garnish 

Directions:

In a small saucepan, heat the cream and butter over medium heat until the butter melts; remove from the heat and set aside. In a medium saucepan, cover the potatoes with cold water. Bring the pot to a boil, add the salt, reduce the heat, and simmer until the potatoes are very tender, 15 to 20 minutes. Drain, then pass the potatoes through a food mill or a ricer into a large mixing bowl. Gently stir in the warm cream and butter mixture until it is entirely absorbed by the potatoes and the mixture is smooth. Season with salt and pepper, then finish with the olive oil (if using). Garnish with chopped chives.

Southern Fried Chicken-Breast:

Southern Mashed Potatoes:

Country Fried Chicken

Ingredients:

For the Brine

• 1 whole chicken, cut into 8 or 10 pieces
• Kosher salt and freshly ground black pepper

For the Wash

• 5 large eggs
• ½ cup Louisiana-style hot sauce

For the Dredge

• 5 cups all-purpose flour, preferably White Lily brand
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 1 tablespoon freshly ground white pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon granulated garlic
• 1 tablespoon poultry seasoning
• Canola oil, for frying

Directions:

SEASON THE CHICKEN: Rinse the chicken in cold water and pat dry. Place the chicken in a Ziploc bag and season liberally with salt and pepper. Let chill while making the wash and dredge.

MAKE THE WASH AND DREDGE: In a large bowl, whisk together the eggs and hot sauce with 4 cups cold water. Refrigerate until cold, about 30 minutes. In a large bowl, whisk the flour with the salt, black pepper, white pepper, cayenne pepper, garlic, and poultry seasoning. (If making the fried chicken livers, reserve about 1½ cups of the dredge.) Fill a 12-inch cast-iron skillet with 2 inches oil and heat to 350°F.

FRY THE CHICKEN: Remove the wash from the refrigerator and dip the chicken in the wash, then press the chicken in the flour mixture and shake off the excess. Let the chicken rest on a plate, refrigerated, for 10 minutes, then re-press the chicken in the flour dredge. Line a platter with a cloth napkin or paper towels and set aside. Working in batches, place the chicken in the hot skillet and cook until the underside is golden brown, 7 to 8 minutes. Flip the chicken and cook until the other side is golden brown, an additional 7 to 8 minutes (some of the smaller pieces, like the legs and wings, will be done faster than the breasts or thighs). Place the chicken on the lined platter to drain. Season with additional salt, if desired, and serve hot or at room temperature.

Notes:

A quick soak in a hot-sauce brine gives the fried chicken a kick. Though the recipe uses White Lily brand all-purpose flour, any brand will do. We also adored their fried chicken livers (served at the restaurant with an onion gravy), which couldn’t be simpler and use the same flour dredge as the chicken. If you’re making the livers right after the chicken, use the leftover flour mix; if you make them on their own (see the recipe), a quarter of the flour dredge recipe is plenty

Cajun Fried Chicken

Ingredients:

• Peanut oil, for frying
• 1 whole chicken, cut into 8 pieces and chilled
• 2 teaspoons kosher salt
• 1 tablespoon cayenne pepper
• 1½ cups all-purpose flour
• 1 large egg, beaten

Directions:

SEASON THE CHICKEN: Fill a large (at least 6-quart) pot halfway with the peanut oil and heat to 350°F. In a large bowl, toss the chicken with 1 teaspoon each of the salt and cayenne pepper.

DREDGE THE CHICKEN: In another large bowl, whisk the remaining teaspoon salt and 2 teaspoons cayenne pepper with the flour. Place the beaten egg in a third bowl, then toss the chicken in the egg. Working in batches of no more than 4 pieces at a time, toss the chicken with the flour mixture.

FRY THE CHICKEN: Fry the pieces in batches in the hot oil until cooked through, about 13 minutes for the breasts and 15 minutes for the thighs. Drain on a rack and serve immediately. Serve with New Orleans Style Vegetarian Red Beans and Rice.

New Orleans–Style Vegetarian Red Beans and Rice:

New Orleans–Style Vegetarian Red Beans and Rice

Ingredients:

• 1 pound dried Camellia brand red beans or red kidney beans
• 1 large onion, chopped
• ½ green bell pepper, chopped
• ½ red bell pepper, chopped
• ½ bunch fresh parsley, chopped
• 1 celery stalk, chopped
• 1 small habanero pepper, seeded (optional) and chopped
• 3 garlic cloves, chopped
• 2 teaspoons chopped fresh rosemary, or 1 teaspoon dried
• 2 teaspoons chopped fresh oregano, or 1 teaspoon dried
• ¼ cup olive oil
• 1 teaspoon sea salt, or more to taste

Directions:

Cooked rice, for serving (about 6 cups for a full batch). Rinse and drain the beans three times and transfer to a large (at least 8-quart) saucepan with a lid. Add 7 cups water and all of the ingredients except the rice. Bring the beans to a boil, then cover tightly, reduce the heat to medium, and let cook, stirring once after about an hour, until they are tender and the liquid has thickened, 2 to 2½ hours. Remove from the heat and season with salt.

Cajun Fried Chicken:

Pan Fried Catfish

Ingredients:

• 4 catfish fillets
• ¼ teaspoon kosher salt
• ¼ cup Wondra flour (may substitute all-purpose)
• 1 tablespoon smoked paprika
• 1 tablespoon onion powder
• 1 teaspoon celery salt
• 2 tablespoon unsalted butter
• ½ cup canola oil (or as needed for skillet size)

Directions:

Rinse and dry the catfish fillets, laying them onto a plate in a single layer. Lightly salt the fillets on both sides and let them sit about 10 minutes.
Meanwhile, in a small bowl mix the Wondra, paprika, onion powder and celery salt together (an equal measure of Spice Islands Beau Monde mix is a great alternative to the onion powder and celery salt).
Carefully dry the fillets once again on both sides. Using fine meshed sieve or flour-sifter shake an even amount of the Wondra and spice mixture over all 4 fillets. Gently turn them over and repeat.
Melt 2 tablespoons butter in a slope sided skillet set over medium-high heat. Once the butter begins to foam, but not yet color, add about ⅓-inch canola oil. The skillet should be large enough to hold the fillets in one layer, otherwise work in batches (adding more butter and oil as needed).
When the oil mixture is very hot and close to smoking carefully lay the flour and spice coated fillets in the pan. Cook them about 1 ½ to 2 minutes on one side without disturbing them. Then flip them and lower the heat to medium, cooking them another 2 or 3 minutes until the fish is firm and cooked through but not overcooked (it’s alright if they get rather brown). Move the cooked fish to a paper towel lined plate to drain for a moment, Serve hot.

Butter Rice

Ingredients:

• 1 c. uncooked white rice (NOT instant)
• 1 (10 oz) can of Condensed French Onion Soup
• 1 (10 oz) can of Beef Broth
• 1/2 c. of butter, sliced

Instructions:

• Preheat oven to 425 degrees.
• In a 9x9 inch baking dish combine rice, soup, and broth.
• Cut butter into slices and place on top of the mixture.
• Cover with foil and bake for 30 minutes.
• Remove cover and bake 30 minutes more.

Notes:

This can be doubled or tripled to feed more. Optional: small can of drained mushrooms can be added as well.

Southern Macaroni Pie

Ingredients:

• 8 ounce dried elbow macaroni
• 1 tablespoon unsalted butter (plus more for skillet)
• 16-ounce cheddar cheese (coarsely grated)
• 1 large egg
• 1 cup milk
• 2 teaspoon garlic powder (optional)
• 1 teaspoon dried mustard (optional)
• 1/8 teaspoon cayenne pepper (optional)
• freshly cracked black pepper
• hot sauce (to taste)

Directions:

Place the oven rack in the center position. Preheat the oven to 350 degrees F.
Butter the bottom and sides of a 10-inch cast-iron skillet or similarly sized shallow baking dish.
Cook the macaroni in a large pot of salted water according to package directions until al dente, about 8 minutes. Drain the noodles very well. Transfer the noodles to the prepared skillet or baking dish. Add 1 tablespoon remaining butter, stirring until completely melted. Add half the grated cheese; stir to combine. Don’t worry if the cheese is stringy or clumpy.
Whisk together egg and milk in a medium bowl, add garlic powder, dried mustard and cayenne (if using); stir to combine. Pour the milk mixture over macaroni. Top with remaining cheese. Press mixture down with the palm of your hand, compacting it uniformly.
Cook in the heated oven until nicely browned on the top, 45 to 50 minutes. Remove from oven, if it looks a little oily gently pour off any accumulated liquid. Sprinkle with black pepper and let rest at least 30 minutes before slicing into wedges. Serve with hot sauce– warm, at room temperature or chilled.

Notes:

Once it is well chilled this pie can be turned out of its skillet or baking dish for ease of slicing if you like.

Herb-Crusted Chicken With Kale and Pan-Dripping Croutons

Ingredients:

• 4 pounds bone-in, skin-on chicken pieces
• 2 cloves garlic, finely chopped
• 2 tablespoons chopped fresh rosemary leaves
• 2 tablespoons olive oil
• 1 teaspoon finely grated lemon zest plus 2 whole lemons, quartered
• kosher salt and black pepper
• 4 thick slices country bread, torn into 1- to 2-inch pieces
• 4 cups baby kale

Directions:

1. Heat oven to 450° F. Toss the chicken, garlic, rosemary, oil, lemon zest, lemon quarters, ¾ teaspoon salt, and ¼ teaspoon pepper on a large rimmed baking sheet.
2. Roast, skin-side up, until an instant-read thermometer inserted into the thickest part of the chicken (avoiding the bone) registers 165° F, 35 to 40 minutes. Transfer the chicken and lemons to a serving dish. Reserve the baking sheet.
3. Toss the bread in the drippings on the reserved baking sheet. Toast until golden brown, 5 to 7 minutes. Add the kale and toss to combine.
4. Serve the chicken with the kale, croutons, and lemons for squeezing.

Grilled Shrimp Caprese

INGREDIENTS:

20 leaves fresh basil, chopped
2 tablespoons extra virgin olive oil
1 tablespoon minced garlic
1 teaspoon Italian seasoning
salt to taste
1 pound shrimp, peeled and deveined
1 (16 ounces) package angel hair pasta
2 tablespoons butter
1/2 cup white wine
1 1/2 cups heavy whipping cream
1 cup grated Parmesan cheese
1 1/2 pounds Roma (plum) tomatoes, chopped
2 cups shredded mozzarella cheese

DIRECTIONS:

• Mix basil, olive oil, garlic, Italian seasoning, and salt in a bowl. Add shrimp and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
• Preheat grill for medium heat and lightly oil the grate. Remove shrimp from the marinade and shake off excess. Discard the remaining marinade.
• Cook shrimp on preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes.
• Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.
• Melt butter in a large, nonstick skillet over medium heat; stir in white wine and bring to a boil. Add heavy cream and Parmesan cheese; simmer until reduced, about 10 minutes. Stir in angel hair pasta, tomatoes, and mozzarella cheese. Top with shrimp to serve.

Garlic Fried Chicken

Fried Chicken Ingredients:

• 5 chicken drumsticks
• 5 chicken thighs
• 1 1/2 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon paprika
• 2 teaspoons granulated garlic (garlic powder is OK to substitute)
• 1 1/2 cups all purpose flour
• Oil for frying

Garlic Oil Ingredients:

• 2 tablespoons olive oil 
• 5 cloves garlic, minced 
• 1 tablespoon chopped fresh parsley

Instructions:

1. Pat the chicken dry. 
2. Combine salt, pepper, paprika and granulated garlic together in a bowl. Rub over the chicken. Cover and refrigerate for at least 4 hours, over night would be best. 
3. Dredge the chicken in the flour, coat well. Transfer to a plate and allow to set for 15 minutes. 
4. Cover a baking sheet with paper towels and place a cooling rack over the top. 
5. Turn oven to warm. 
6. Heat 1 inch of oil in a 12 inch skillet over medium heat. Once the oil is hot lay 5 pieces of chicken in the oil, skin side down, and cover for 6 - 7 minutes or until browned. Turn the chicken and cook another 6 - 7 minutes. Remove the lid and cook an additional 2 minutes or until it is golden brown. Use tongs or a slotted spoon to transfer the chicken to the prepared cooling rack. Sprinkle with salt. Place in the warmed oven to keep warm while you cook the remaining chicken. After the rest of the chicken has cooked transfer to cooling rack, sprinkle with salt and keep warm in the oven while you make the garlic oil. 
7. Heat the olive oil in a skillet over medium heat. Add garlic and cook just until garlic is fragrant, about 30 seconds. Remove from heat and add in parsley. 
8. Transfer chicken to a serving platter and drizzle garlic oil over the top. Serve hot.

Seared Chicken Paillard With Lemon Slices and Thyme

Ingredients:

• 4 6-ounce boneless, skinless chicken breasts
• kosher salt and black pepper
• 3 tablespoons olive oil
• 3/4 cup low-sodium chicken broth
• 2 sprigs fresh thyme
• 1/2 lemon, very thinly sliced
• 2 tablespoons cold unsalted butter, cut into pieces

Directions:

1. Working with one piece at a time, place the chicken between 2 pieces of plastic wrap and pound with a mallet, a rolling pin, or the bottom of a skillet to an even ½-inch thickness.
2. Heat a large skillet over high heat. Season the chicken with ¾ teaspoon salt and ¼ teaspoon pepper. Add 2 tablespoons of the oil to the skillet and heat for 10 seconds. Cook the chicken, in batches (adding an additional tablespoon of oil if necessary), until golden brown on one side, 2 to 3 minutes. (Reduce heat if the skillet starts to become very dark.) Turn the chicken and cook until cooked through, 30 seconds. Transfer to a plate; reserve the skillet.
3. Reduce heat to medium-high. Add the broth, thyme, and lemon to the reserved skillet. Cook until the lemon is tender and the broth is reduced by half, 3 to 4 minutes.
4. Remove the skillet from heat. Add the butter and stir to combine. Serve the chicken topped with the sauce and lemon slices.

Cheddar-Corn Impossible Pie

Ingredients:

• 2 tbsp (25 mL) dry bread crumbs
• 10 slices bacon, cooked and crumbled
• 1 cup (250 mL) shredded mild Cheddar cheese
• 1 onion, finely chopped
• Half sweet green pepper, diced
• 1 cup (250 mL) corn kernels
• ¼ tsp (1 mL) pepper
• Pinch salt
• Pinch cayenne pepper
• ½ cup (125 mL) all-purpose flour
• 1 tsp (5 mL) baking powder
• 2 tbsp (25 mL) shortening
• 4 eggs
• 2 cups (500 mL) milk

Directions:

 1. Grease 10-inch (25 cm) quiche pan or pie plate; sprinkle with bread crumbs. Combine bacon, Cheddar, onion, green pepper, corn, pepper, salt and cayenne; sprinkle over bread crumbs.

2. In bowl, stir together flour and baking powder; cut in shortening until in fine crumbs. Add eggs and milk; whisk just until smooth. Pour over bacon mixture.
3. Bake in 350°F (180°C) oven for 45 to 50 minutes or until knife inserted near center comes out clean. Let stand for 5 minutes.

Roasted Tarragon Lamb With Butter Beans

Ingredients:

• 1 1/4 pounds top-round lamb
• kosher salt and pepper
• 3 cloves garlic, chopped
• 1 tablespoon dried tarragon
• 4 tablespoons olive oil
• 1 red onion, thinly sliced
• 2 15-ounce cans butter beans or cannellini, rinsed

Directions:

1. Heat oven to 400° F. Season the lamb with 1 teaspoon salt and ½ teaspoon pepper and place in a roasting pan.
2. In a small bowl, combine the garlic, tarragon, and 1 tablespoon of the oil. Rub over the lamb.
3. Roast the lamb, 25 to 30 minutes for medium-rare (internal temperature 125° F). Transfer to a cutting board. Let rest for 5 minutes before slicing.
4. Meanwhile, heat the remaining 3 tablespoons oil in a skillet over medium-high heat. Add the onion and cook until soft, about 4 minutes.
5. Add the beans, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring, until heated through, 3 to 4 minutes. Serve with the lamb.