Marinade chicken 24 hours in buttermilk in the fridge. I used a batter mix (Louisiana brand) but you can make your own. I added corn flakes and breadcrumbs to the dry part of coating the chicken. Preheat deep oil to 350F and fry a few pieces at a time to internal temp of 170f. I refrigerated the pieces overnight and then fried them again next day.
**Buttermilk Cornbread**
* 2 cups Self-Rising White Cornmeal
* 1½ cups Fresh Buttermilk
* 1 Large Egg
* 1/4 cup Vegetable Oil for batter
* 1 tbsp Shortening for skillet
1. Preheat oven to 425°F.
2. Add a tbsp of shortening to a 8-inch cast iron skillet (#5)
3. Preheat skillet for at least 10 minutes and let shortening cover the bottom.
4. Beat egg in medium bowl. Stir in cornmeal mix, buttermilk and oil
5. Don’t over mix. Should be a little lumpy
6. Pour batter into hot skillet.
7. Bake for 25-30 minutes or until inserted toothpick comes out clean
**Mac and Cheese**
Equal parts by weight (I did 8oz which fills a small loaf pan.)
* Dry Mac
* Heavy Cream
* Freshly shredded cheddar
1. Cook the mac until al dente in salt water with a little olive oil
2. Drain well and add cream and most the cheese.
3. Salt and pepper to taste
4. Place in a loaf pan and top with the remaining cheese
5. Allow to set. I refrigerated overnight and then heated in a low oven.
**Collard Greens**
1. Destem and wash a mess of collards. Wash again. Tear into pieces. Wash again.
2. In a enough water to cover well, slow cook for several hours with salt, pepper, a little red pepper flakes and your choice of smoked pork. I use neckbones but hocks are popular. Turkey works.
3. Save the potlikker! https://imgur.com/gallery/N4T1U68/
**Black-Eyed Peas**
1. Use dry peas and rinse well then soak until swollen.
2. In a enough water to cover well, slow cook for several hours with salt, pepper and your choice of smoked pork. I use neckbones but hocks are popular. Turkey works.
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**Fried Chicken**
Marinade chicken 24 hours in buttermilk in the fridge. I used a batter mix (Louisiana brand) but you can make your own. I added corn flakes and breadcrumbs to the dry part of coating the chicken. Preheat deep oil to 350F and fry a few pieces at a time to internal temp of 170f. I refrigerated the pieces overnight and then fried them again next day.
**Buttermilk Cornbread**
* 2 cups Self-Rising White Cornmeal
* 1½ cups Fresh Buttermilk
* 1 Large Egg
* 1/4 cup Vegetable Oil for batter
* 1 tbsp Shortening for skillet
1. Preheat oven to 425°F.
2. Add a tbsp of shortening to a 8-inch cast iron skillet (#5)
3. Preheat skillet for at least 10 minutes and let shortening cover the bottom.
4. Beat egg in medium bowl. Stir in cornmeal mix, buttermilk and oil
5. Don’t over mix. Should be a little lumpy
6. Pour batter into hot skillet.
7. Bake for 25-30 minutes or until inserted toothpick comes out clean
**Mac and Cheese**
Equal parts by weight (I did 8oz which fills a small loaf pan.)
* Dry Mac
* Heavy Cream
* Freshly shredded cheddar
1. Cook the mac until al dente in salt water with a little olive oil
2. Drain well and add cream and most the cheese.
3. Salt and pepper to taste
4. Place in a loaf pan and top with the remaining cheese
5. Allow to set. I refrigerated overnight and then heated in a low oven.
**Collard Greens**
1. Destem and wash a mess of collards. Wash again. Tear into pieces. Wash again.
2. In a enough water to cover well, slow cook for several hours with salt, pepper, a little red pepper flakes and your choice of smoked pork. I use neckbones but hocks are popular. Turkey works.
3. Save the potlikker! https://imgur.com/gallery/N4T1U68/
**Black-Eyed Peas**
1. Use dry peas and rinse well then soak until swollen.
2. In a enough water to cover well, slow cook for several hours with salt, pepper and your choice of smoked pork. I use neckbones but hocks are popular. Turkey works.