Southern Fried Chicken and Cornbread w/ Honey

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buffettbride
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Southern Fried Chicken and Cornbread w/ Honey

Post by buffettbride »

Ok y'all. :wink:

I need some excellent recipes for southern fried chicken and cornbread w/ honey.

Victoria's school culture day is featuring cultures of America, and her grade is getting "the South."

So, help from any of you is greatly appreciated!!

(and make 'em easy, 'cause i'm not so great in the kitchen)
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Post by ph4ever »

you need what??????

as my child you should know how to do this dear :lol: :lol:
Well...(said in my best Bubba voice) I've been on sabbatical.
buffettbride
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Post by buffettbride »

ph4ever wrote:you need what??????

as my child you should know how to do this dear :lol: :lol:
:lol:

Somehow I knew you'd say somethin' like that Connie Mom. But, really, I'm pretty clueless in the kitchen.

I bake a mean pie, cake, or cookies, but when it comes to dinner, I'm sorely lacking.
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Re: Southern Fried Chicken and Cornbread w/ Honey

Post by Marnin Grita Guy »

buffettbride wrote:Ok y'all. :wink:

I need some excellent recipes for southern fried chicken and cornbread w/ honey.

Victoria's school culture day is featuring cultures of America, and her grade is getting "the South."

So, help from any of you is greatly appreciated!!

(and make 'em easy, 'cause i'm not so great in the kitchen)
so?
buffettbride
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Re: Southern Fried Chicken and Cornbread w/ Honey

Post by buffettbride »

Marnin Grita Guy wrote:
buffettbride wrote:Ok y'all. :wink:

I need some excellent recipes for southern fried chicken and cornbread w/ honey.

Victoria's school culture day is featuring cultures of America, and her grade is getting "the South."

So, help from any of you is greatly appreciated!!

(and make 'em easy, 'cause i'm not so great in the kitchen)
so?
so what?
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Post by thegoatgod »

buffettbride wrote:
ph4ever wrote:you need what??????

as my child you should know how to do this dear :lol: :lol:
:lol:

Somehow I knew you'd say somethin' like that Connie Mom. But, really, I'm pretty clueless in the kitchen.

I bake a mean pie, cake, or cookies, but when it comes to dinner, I'm sorely lacking.

I like pie.
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Post by UAHparrothead »

Well in my part of the South at least, fried chicken is served with biscuits not cornbread, but good cornbread can only be done properly in a cast iron skillet
buffettbride
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Post by buffettbride »

thegoatgod wrote:
buffettbride wrote:
ph4ever wrote:you need what??????

as my child you should know how to do this dear :lol: :lol:
:lol:

Somehow I knew you'd say somethin' like that Connie Mom. But, really, I'm pretty clueless in the kitchen.

I bake a mean pie, cake, or cookies, but when it comes to dinner, I'm sorely lacking.

I like pie.
How's this? I'll whip up some pie for ya if you can get me some yummy chicken!
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buffettbride
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Post by buffettbride »

UAHparrothead wrote:Well in my part of the South at least, fried chicken is served with biscuits not cornbread, but good cornbread can only be done properly in a cast iron skillet
The other class is on biscuit duty.

Ok, so what's with this cast-iron cornbread? We have one of those.
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Post by BahamaBreeze »

Pecan Pie or sweet potato pie.....

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Post by SMLCHNG »

SOUTHERN FRIED CHICKEN

3 lbs. chicken pieces
1 c. buttermilk
3/4 c. flour
2 tsp. Seasoned Salt
3/4 tsp. pepper
Shortening

Soak chicken in buttermilk 15 minutes. Combine flour, season-all and pepper. Coat chicken well with mixture. Heat oil in large skillet on medium heat. Cover and cook 15 minutes on 1 side, turn and cook covered on medium heat until tender and brown (about 20 minutes).


HONEY-MOIST CORNBREAD

1 c. flour
1 c. yellow cornmeal
1/4 c. sugar
1 tbsp. baking powder
1/2 tsp. salt
1 c. whipping cream
1/4 c. vegetable oil
1/4 c. honey
2 eggs, slightly beaten

Heat oven to 400 degrees. In medium bowl, stir together flour, cornmeal, sugar, baking powder and salt. Stir in remaining ingredients just until moistened. Pour into greased 9-inch square baking pan. Bake for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
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Post by buffettbride »

BahamaBreeze wrote:Pecan Pie or sweet potato pie.....

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Never made either, but I bet my sweet potato pie would be better than my pecan. :D
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Post by thegoatgod »

buffettbride wrote:
thegoatgod wrote:
buffettbride wrote:
ph4ever wrote:you need what??????

as my child you should know how to do this dear :lol: :lol:
:lol:

Somehow I knew you'd say somethin' like that Connie Mom. But, really, I'm pretty clueless in the kitchen.

I bake a mean pie, cake, or cookies, but when it comes to dinner, I'm sorely lacking.

I like pie.
How's this? I'll whip up some pie for ya if you can get me some yummy chicken!

1 quart buttermilk, plus 2 cups
Kosher salt and freshly ground pepper
2 teaspoons chile de arbol powder, or 2 tablespoons hot sauce, plus 2 teaspoons chile de arbol powder, or cayenne pepper
2 chickens (3 to 4 pounds each), each cut up into 8 pieces
4 cups all-purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon sweet paprika
Peanut oil, for deep-frying

In a large bowl or baking dish, whisk together 1 quart of the buttermilk, 2 tablespoons salt, 2 teaspoons of chile de arbol powder, or hot sauce, and a little bit of pepper, if desired. Add the chicken pieces, turn to coat, cover, and refrigerate for at least 4 hours or overnight.
Place the remaining 2 cups of buttermilk in a bowl. Stir together the flour, garlic and onion powders, paprika, and 2 teaspoons chile de arbol powder (or cayenne) in a large bowl. Divide flour mixture among 2 shallow platters and season generously with salt and pepper. Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second plate of flour and pat off the excess. Put the chicken pieces on a piece of waxed paper or on a clean platter while you heat the oil.

Pour about 3 inches of oil into a deep cast iron skillet; the oil should not come more than halfway up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces. Serve hot.

Yield: 4 to 6 servings


Now about that pie.
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Post by Prthd119 »

Cornbread with Honey??

I just eat butter on it..and so does everyone I know...

and you can always cheat and get "Jiffy" mix...not too bad for boxed cornbread mix... :roll:

Or do they even sell that out there???
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Post by SMLCHNG »

Prthd119 wrote:Cornbread with Honey??
I just eat butter on it..and so does everyone I know...
and you can always cheat and get "Jiffy" mix...not too bad for boxed cornbread mix... :roll:
Or do they even sell that out there???
Yep. They do. :) And it's pretty good. WITH honey and butter. 8)
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Post by buffettbride »

SMLCHNG wrote:
Prthd119 wrote:Cornbread with Honey??
I just eat butter on it..and so does everyone I know...
and you can always cheat and get "Jiffy" mix...not too bad for boxed cornbread mix... :roll:
Or do they even sell that out there???
Yep. They do. :) And it's pretty good. WITH honey and butter. 8)
I'm all about the Jiffy. :lol:
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Post by thegoatgod »

1 cup yellow cornmeal
1 cup all-purpose flour
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 1/4 cups buttermilk
1/2 stick unsalted butter, melted and cooled

Preheat the oven to 425 degrees. Grease a 9-inch-square pan generously. In a bowl whisk together the cornmeal, flour, baking powder, baking soda and the salt. In a small bowl whisk together the eggs, buttermilk and the butter, add the buttermilk mixture to the cornmeal mixture, and stir the batter until it is just combined. Heat the greased pan in the oven for 3 to 5 minutes, or until it is very hot, add the batter, spreading evenly and bake the cornbread in the middle of the oven for 15 minutes, or until the top is pale golden and the sides begin to pull away from the edges of the pan. Let the cornbread cool for 5 minutes, turn it out onto a rack and let it cool completely. Cut the cornbread into 9 squares.

If you want honey baked in, just add it with the melted butter.
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Post by UAHparrothead »

buffettbride wrote:
UAHparrothead wrote:Well in my part of the South at least, fried chicken is served with biscuits not cornbread, but good cornbread can only be done properly in a cast iron skillet
The other class is on biscuit duty.

Ok, so what's with this cast-iron cornbread? We have one of those.
you'll need

2 cups of cornmeal
1 cup of buttermilk
2 eggs
pinch of salt
a little flour
a little baking powder
a little canola, corn, or sunflower oil

preheat the oven to 425, oil the cast iron skillet and place it in the hot oven, you want it hot when you pour the batter in there

you want the batter a little thicker than pancake batter
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Post by ph4ever »

ok I'm hungry now
Well...(said in my best Bubba voice) I've been on sabbatical.
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Post by BahamaBreeze »

buffettbride wrote:
SMLCHNG wrote:
Prthd119 wrote:Cornbread with Honey??
I just eat butter on it..and so does everyone I know...
and you can always cheat and get "Jiffy" mix...not too bad for boxed cornbread mix... :roll:
Or do they even sell that out there???
Yep. They do. :) And it's pretty good. WITH honey and butter. 8)
I'm all about the Jiffy. :lol:
I think the Jiffy would be the easiest. And then to make the corn bread sweet, add 2 tbl sugar to mix before baking and then you only have to use butter.
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