southern

Chicken gets brined in flavorful buttermilk before hitting the fryer for a crisp, golden crust.

The Best Buttermilk-Brined Southern Fried Chicken Recipe

paprika

black pepper

garlic powder

oregano

cayenne pepper

buttermilk

Kosher salt

chicken,

all-purpose flour

cornstarch

baking powder

vegetable shortening or peanut oil

Combine the paprika, black pepper, garlic powder, oregano, and cayenne in a small bowl and mix thoroughly with a fork.

Whisk the buttermilk, egg, 1 tablespoon salt, and 2 tablespoons of the spice mixture in a large bowl. Add the chicken pieces and toss and turn to coat. Transfer the contents of the bowl to a gallon-sized zipper-lock freezer bag and refrigerate for at least 4 hours, and up to overnight, flipping the bag occasionally to redistribute the contents and coat the chicken evenly.

Whisk together the flour, cornstarch, baking powder, 2 teaspoons salt, and the remaining spice mixture in a large bowl. Add 3 tablespoons of the marinade from the zipper-lock bag and work it into the flour with your fingertips. Remove one piece of chicken from the bag, allowing excess buttermilk to drip off, drop the chicken into the flour mixture, and toss to coat. Continue adding chicken pieces to the flour mixture one at a time until they are all in the bowl. Toss the chicken until every piece is thoroughly coated, pressing with your hands to get the flour to adhere in a thick layer.

Adjust an oven rack to the middle position and preheat the oven to 350°F. Heat the shortening or oil to 425°F in a 12-inch straight-sided cast-iron chicken fryer or a large wok over medium-high heat. Adjust the heat as necessary to maintain the temperature, being careful not to let the fat get any hotter.

One piece at a time, transfer the coated chicken to a fine-mesh strainer and shake to remove excess flour. Transfer to a wire rack set on a rimmed baking sheet. Once all the chicken pieces are coated, place skin side down in the pan. The temperature should drop to 300°F; adjust the heat to maintain the temperature at 300°F for the duration of the cooking. Fry the chicken until it’s a deep golden brown on the first side, about 6 minutes; do not move the chicken or start checking for doneness until it has fried for at least 3 minutes, or you may knock off the coating. Care- fully flip the chicken pieces with tongs and cook until the second side is golden brown, about 4 minutes longer.

Transfer the chicken to a clean wire rack set on a rimmed baking sheet and place in the oven. Cook until an instant-read thermometer inserted into the thickest part of the breast registers 150°F and the legs register 165°F, 5 to 10 minutes; remove the chicken pieces to a second rack or a paper-towel-lined plate as they reach their final temperature. Season with salt and serve—or, for extra-crunchy fried chicken, go to step 7.

Place the plate of cooked chicken in the refrigerator for at least 1 hour, and up to overnight. When ready to serve, reheat the oil to 400°F. Add the chicken pieces and cook, flipping them once halfway through cooking, until completely crisp, about 5 minutes. Transfer to a wire rack set on a rimmed baking sheet to drain, then serve immediately.

Elmer's Cornbread

vegetable oil

mayonnaise

cornmeal

sugar (optional)

water

Preheat the oven to 425°F. Add 2 teaspoons of vegetable oil or shortening to an 8-inch cast iron skillet and place it in the oven to preheat while the oven preheats. (If your oven preheats quickly, you might want to leave the skillet in the oven to heat for at least 5 minutes once it&#039;s reached the target temp to allow the skillet to heat through. This is what gives the cornbread its thick, dark brown outer crust.)

In a large bowl, whisk the egg and mayo together. Add the corn meal, sugar, buttermilk, and water and mix together until the batter is smooth.

Carefully remove the hot skillet from the oven and rotate it to ensure the oil has coated the entire bottom of the skillet. Pour the batter into the skillet, being cautious as the hot oil can splatter a bit. You&#039;ll know the skillet is prepheated enough if the batter sizzles when you pour it in. Return the skillet to the oven and bake for 20 to 25 minutes or until golden brown. You can also turn the oven on low broil for 2 to 3 minutes if you like the top really brown.

Remove from the oven and immediately invert to remove the cornbread from the skillet. If left in the skillet, the bottom will lose its crisp, crunchy crust. Serve warm.

Transform a beloved candy recipe into a remarkable frozen dessert with our Frozen Peanut Butter Turtle Pie recipe. While peanut butter and chocolate are the driving flavors in Frozen Peanut Butter Turtle Pie, the caramel and chopped pecans really set it apart.

Frozen Peanut Butter Turtle Pie

tub (8 oz.) PHILADELPHIA Cream Cheese Spread

peanut butter

sugar

thawed COOL WHIP Whipped Topping

caramel ice cream topping

OREO Pie Crust (6 oz.)

PLANTERS Pecans, toasted

BAKER'S Semi-Sweet Chocolate

Beat cream cheese spread, peanut butter and sugar in large bowl with mixer until blended. Add COOL WHIP; mix well.

Spread caramel topping onto bottom of crust; cover with cream cheese mixture. Freeze 4 hours or until firm.

Top with nuts just before serving. Melt chocolate as directed on package; drizzle over pie.

Red Creole jambalaya is a classic of New Orleans cookery: a pot of rice loaded with meats, seafood, tomatoes, and more flavor than you'll know what to do with. The secret to this one is in carefully orchestrated steps to deepen and build flavor, plus a trip to the oven to guarantee you don't end up with a burnt layer of rice on the bottom of your pot.

Creole-Style Red Jambalaya With Chicken, Sausage, and Shrimp Recipe

(28-ounce; 795 grams) can peeled whole tomatoes, packed in juice (see note)

chicken stock

(565 grams) boneless, skinless chicken thighs

salt and black pepper

(15 milliliters) vegetable, canola,

(340 grams) cooked Cajun or Creole sausage,

onion

green bell peppers

celery

garlic, minced

(5 milliliters) tomato paste

(15 milliliters) Louisiana-style hot sauce,

thyme leaves thyme

cayenne pepper,

bay leaves

long-grain rice (12 ounces; 370 grams)

(340 grams) peeled and deveined shrimp

scallions,

Strain tomatoes and add juice to a 4-cup measuring cup. Place tomatoes in a medium bowl. Using your fingers, carefully tear each tomato open to release the liquid inside its seed compartments. Strain all this liquid into measuring cup. Crush tomatoes well with your hands. Add enough chicken stock to tomato juices to total 4 cups (960ml). Set aside.

Preheat oven to 325°F (160°C). Season chicken all over with salt and pepper. In a Dutch oven, heat oil over medium-high heat until shimmering. Add chicken and cook, turning, until browned on both sides, about 6 minutes per side. Transfer chicken to a cutting board and let rest for 5 minutes, then cut into 1/2-inch chunks and set aside.

Meanwhile, add sausage to Dutch oven and cook, stirring often, until just starting to darken, about 3 minutes; lower heat and/or add oil at any point to prevent burning. Add onion, bell pepper, celery, and garlic and cook, stirring and scraping bottom of Dutch oven, until browned bits have come loose and vegetables just begin to turn lightly golden, about 8 minutes.

Stir in tomato paste and cook, stirring, until lightly browned, about 1 minute. Add hot sauce, thyme, oregano, cayenne, garlic powder, and a very generous dose of black pepper. Add crushed tomatoes, tomato/stock mixture, diced chicken, and bay leaves and bring to a simmer. Season with salt, tasting liquid to ensure it is well seasoned.

Stir in rice and return to a simmer. Cover with lid and transfer to oven. Bake until liquid is fully absorbed and rice is tender, about 40 minutes.

Gently stir in shrimp and scallions and return to oven until shrimp are just cooked through, about 5 minutes. Cover pot and let rest 15 minutes. Remove bay leaves, if desired (see note).

Serve, passing hot sauce at the table for diners to add to taste. 

Thanksgiving Mac and Cheese recipe | Epicurious.com

evaporated milk

milk

onion powder

smoked paprika

½ tsp. black pepper

kosher salt,

full-fat cream cheese

lb. elbow macaroni

Chicken-fried steak, at its worst, is an overcooked slab of tough beef coated in a greasy deep-fried coating made soggy by a gluey bland gravy. At its best, it's juicy and tender, rich with beef flavor, and coated in a crispy, crunchy shell that retains its bite even when doused with a flavorful, black pepper-spiked sauce. This recipe will get you the better of those two results.

Tender and Beefy Chicken-Fried Steak Recipe

For the Steaks:

long, thin sirloin tip steaks (about 2 pounds)

buttermilk, divided

For the Gravy:

vegetable, canola, or peanut oil, for frying

black pepper,

For the Steaks: Pat steaks dry with paper towels. Place one steak in a resealable plastic bag. Using a meat pounder, rolling pin, or small skillet, pound steak out to an even 1/8- to 1/4-inch thickness. Repeat with remaining 3 steaks. Season steaks with salt. 

Place cornstarch in a shallow dish. Whisk together egg and 2/3 cup buttermilk in a separate shallow dish. Whisk together flour, 2 teaspoons salt, paprika, black pepper, onion powder, garlic powder, baking powder, and cayenne pepper in a third shallow dish. Drizzle remaining 1/3 cup of buttermilk into seasoned flour and rub with fingertips until mixture is coarse like wet sand.

Working 1 steak at a time, coat well in cornstarch. Lift steak, shake off excess cornstarch, then transfer to egg mixture. Coat steak well in egg mixture, lift steak, letting excess egg drain off, then transfer to seasoned buttermilk-flour mixture. Coat steak well, pressing seasoned flour all over to help it adhere to the meat. Lift steak, shake off excess flour, and transfer to a wire rack. Repeat with remaining steaks. Let steaks stand for 10 minutes.

Place oil in a large Dutch oven or wok and heat to 375°F over high heat. Carefully lift 1 steak and gently slide into oil. Cook, flipping occasionally, until golden brown and crisp on both sides, 2 to 4 minutes total. Transfer steak to a paper towel-lined tray and season with salt to taste. Repeat with remaining 3 steaks.

For the gravy: Transfer 1/4 cup of hot frying oil to a medium saucepan placed over medium high heat. Add flour and whisk constantly until mixture turns light brown, about 1 minute. Slowly whisk in milk. Stir in pepper and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until slightly thickened, about 4 minutes. Remove from heat; season with salt and additional pepper to taste. 

Transfer steaks to plates, top with gravy, and serve immediately.

Tamale pie is a dish that screams for an update. I mean, it's cornbread and chili all rolled into one! This version uses tender, slow-cooked, shredded skirt steak flavored with layers and layers of aromatics and vegetables for a rich, complex, chili-based stew topped with corn bread flavored with browned butter.

The Best Tamale Pie With Braised Skirt Steak, Charred Corn, and Brown Butter Cornbread Crust Recipe

unsalted butter

skirt steak,

whole sweet dried chilies

chilies

vegetable or canola oil

corn kernels corn

onion,

red bell pepper, stemmed, seeded, and thinly sliced

poblano pepper, stemmed, seeded, and thinly sliced

garlic,

Serrano pepper, minced

cumin (preferably from whole seeds)

coriander (preferably from whole seeds)

green olives, sliced

Worcestershire sauce

Asian fish sauce

cheddar cheese (about 1 cup)

scallions, thinly sliced

cilantro

For the Brown Butter Cornbread Crust:

(about 5 ounces) fine yellow cornmeal

(about 5 ounces) all-purpose flour

baking soda

eggs

(about 3/4 cup) sour cream

(about 1/4 cup) cultured buttermilk

Sour cream,

Adjust oven rack to center position and preheat oven to 300°F (see note for pressure cooker instructions). Heat butter in a large Dutch oven over medium heat until melted. Continue to cook, swirling pan gently until butter is nutty-smelling and solids are a toasty brown. Transfer to a heatproof cup or bowl and reserve for Brown Butter Cornbread Crust.

Return pan to high heat. Season skirt steak generously with salt and pepper. Add to the pan in as close to a single layer as possible. Cook without moving until deeply browned on bottom side, about 6 minutes. When beef is browned (do not brown top side), transfer to a large plate and set aside.

Meanwhile, place chilies on a microwave-safe plate and microwave until hot, pliable, and toasted, about 30 seconds. Transfer to a microwave-safe liquid measuring cup and add 1 cup chicken stock. Cover with plastic wrap and microwave on high power until gently simmering, about 3 minutes. Remove from microwave and transfer to a blender. Add remaining chicken stock. Blend until completely smooth, about 1 minute. Set aside.

Return Dutch oven to high heat. Add oil to Dutch oven followed by corn. Cook, stirring occasionally, until corn is well charred in spots, about 4 minutes. Add onion, bell pepper, and poblano pepper, and cook, stirring, until softened but not browned, about 3 minutes. 

Add garlic, Serrano pepper, cumin, coriander, and oregano and cook, stirring, until fragrant, about 30 seconds. Add chili purée and stir to combine. Return beef to the pot along with any drippings. Add olives and stir to combine. 

Bring to a simmer on the stovetop, cover, and transfer to the oven (see note for pressure cooker instructions). Cook until beef is fall-apart tender, about 2 1/2 hours. Remove from oven.

Set oven temperature to 425°F. Stir Worcestershire sauce, fish sauce, and cheese into stew. Return to stovetop and simmer on medium heat, stirring frequently, until thickened to a rich, stew-like consistency, about 5 minutes. Stir in scallions and cilantro and season to taste with salt and pepper. Transfer mixture to a 12-inch cast iron skillet or a 9- by 13-inch casserole dish.

For the Brown Butter Cornbread Crust: Combine cornmeal, flour, sugar, 1 teaspoon kosher salt, baking powder, and baking soda in a large bowl. Combine eggs, sour cream, and buttermilk in a second bowl and whisk until homogenous. Whisking constantly, slowly drizzle in reserved browned butter. Whisk wet ingredients into dry ingredients until homogenous.

Using a large spoon, place small dollops of the cornbread batter mixture on top of the beef filling, then use the back of the spoon to spread it into an even layer. Transfer the skillet to the oven and bake until pale golden brown and a skewer inserted into the cornbread comes out clean, about 20 minutes. 

Let cool 15 minutes, then serve with sour cream.

This Pinto Beans Recipe with Ham Hocks is a true Southern Comfort Food delicacy.  Dried pinto beans are soaked then simmered with meaty ham hocks and flavors galore reaching tender thick perfection.  This is truly the best country meal you will ever have!

The BEST Southern Pinto Beans

(11 ounce) package pinto beans (picked through and

bay leaves (optional)

tsp black pepper (plus more to taste)

garlic powder (plus more to taste)

Salt

Add the soaked beans, chicken stock, water, onion, ham hocks, and bay leaves (if using) to a large stock pot.

Bring to a boil, reduce to a simmer, cover with a lid, and cook, stirring occasionally, until the beans are nice and tender, about 1 hour 30 minutes.

Season with pepper, garlic powder, and salt. Serve.

Once you have deep fried turkey, you will never want it any other way.....except maybe smoked. I can't stress how careful you have to be. If done properly This is extremely easy and well worth doing and very safe, HOWEVER, if not done properly, you can and will incur sevier burns and or fire danger. 
Very important, do this...

Deep Fried Turkey

peanut oil

turkey

c smoked salt

c course ground black pepper

apple cider

Slaw doesn't go next to this awesome fried chicken sandwich; it goes on the sandwich, along with a healthy dose of spicy mayo.

Fried Chicken Sandwiches with Slaw and Spicy Mayo

garlic clove, finely grated

Louisiana-style hot pepper sauce

red onion, thinly sliced

jalapeño, thinly sliced

cabbage

Bread-and-Butter Pickle slices, plus 1/4 cup pickle juice

kosher salt

chicken

Peanut or vegetable oil (for frying)

white sandwich rolls

unsalted butter, room temperature

deep-fry thermometer

Slaw doesn't go with this fried chicken sandwich, it goes on the sandwich, along with a healthy dose of spicy mayo.

Bon Appétit

Mix garlic, mayonnaise, and hot pepper sauce in a small bowl; cover and chill. Toss onion, jalapeño, cabbage, pickles, and pickle juice in a large bowl to combine; cover and chill.

Whisk flour, pepper, and 1/2 teaspoons salt in a shallow bowl. Pour buttermilk into another shallow bowl. Working with 1 piece at a time, dredge chicken in flour mixture, shaking off excess. Dip in buttermilk, allowing excess to drip back into bowl. Dredge again in flour mixture, shaking off excess.

Pour oil into a large heavy skillet to a depth of 1/2-inch. Prop deep-fry thermometer in oil so bulb is submerged. Heat over medium heat until thermometer registers 350°.

Fry chicken until golden brown and cooked through, about 3 minutes per side. Transfer to a wire rack set inside a baking sheet; season with salt.

Spread cut sides of rolls with butter. Heat another large skillet over medium heat. Working in batches, cook rolls buttered side down until browned and crisp, about 1 minute. Spread with spicy mayo. Build sandwiches with rolls, chicken, and cabbage slaw.

Preparing turkey in a roasting bag produces a wonderful holiday centerpiece. It's simple to do and speeds up the cooking process. Every time the turkey is perfectly tender and juicy. The seasonings and veggies are basic but add just the right amount of flavor. This recipe is perfect for a beginner cook to the most experienced...

Turkey, Roasting Bag Method

paper towels

roasting pan, size proportionate to turkey

Reynold's turkey bag (only that brand and the appropriate size

butter

salt and pepper

poultry seasoning

parsley

onions, quartered

celery,

carrot,

Southern Lima Beans (Butter Beans)

lima beans

smoked ham hock*

salt

Rinse the beans and check for any foreign particles.

Add the beans to a large pot or dutch oven. Add the ham hock, water, and salt. Bring to a boil, reduce the heat to a low boil, and cook for about 20 minutes. Reduce the heat to a simmer, cover tightly and cook for 1 1/2 to 2 hours, or until the beans are tender to your liking. Add water to keep the beans just covered. Stir less frequently to allow the beans to stay intact, or stir more often to create a thick, rich broth. Be sure to see the blog post for details. Add the pepper and additional salt to taste. If desired, remove the hock, shred the meat, and return it to the pot.

Place beans, water, ham hock, salt and pepper in a 6 quart slow cooker and cover. Cook on high for 5 hours (or low for 7 to 8 hours) or until the beans are tender to your liking. Stir well and adjust seasoning to your taste. If needed, add hot water to the beans to keep them covered as to not drop the temperature as they cook. If desired, remove the hock, shred the meat, and return it to the slow cooker.

Slow Cooker Method:

I'm southern so my turkey has to be accompanied by cornbread dressing. Except I hate dry dressing and cornbread dressing can be dry! I don't want to have to cover it with a ton of gravy to make it moist, I want it moist on it's own. This recipe does the job.

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