Southern Supper Recipe

Make the sweet tea brine

Bring 8 cups hot water to near boiling. Steep 6 black tea bags for 8 minutes. Remove tea bags, stir in 1 cup granulated sugar and 1/2 cup kosher salt until dissolved. Cool brine to room temperature, then chill until cold (about 30–60 minutes).

Brine the chicken

Place 6 chicken breasts in a large container or resealable bag. Pour chilled tea brine over breasts to fully submerge. Refrigerate at least 4 hours or up to 12 hours for best flavor and tenderness.

Prepare dredging station

Remove chicken from brine, rinse briefly under cold water and pat dry with paper towels. In a shallow bowl whisk 2 eggs with 1 tablespoon reserved vegetable oil. In a large bowl combine 3 cups all-purpose flour, 1/2 cup cornstarch, 2 tbs paprika, 1 tbs garlic powder, 1 tbs onion powder, 1 tsp dried thyme, 1/2 tsp cayenne, and 1 tsp black pepper. Place buttermilk (2 cups) in a separate bowl for optional double-dip step.

Dredge the chicken

For a thick, crisp crust: dredge each breast in flour mixture, then dip in beaten eggs (or buttermilk for extra tang), then back into flour mixture, pressing to adhere. Shake off excess.

Heat oil and fry

In a deep heavy skillet or Dutch oven, pour 8 cups vegetable oil and heat to 350°F (177°C). If you don't have a thermometer, test by dropping a pinch of flour: it should sizzle immediately. Fry chicken breasts in batches (do not overcrowd) for 6–9 minutes per side depending on thickness, maintaining oil temperature around 325–350°F. Cook until crust is golden brown and internal temperature reaches 165°F (74°C).

Drain and finish

Transfer fried chicken to a wire rack set over a baking sheet and rest 5 minutes. Sprinkle with 1 tsp salt to finish. Keep warm in a 200°F oven while finishing remaining chicken.

Place 3 lbs peeled and chopped russet potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil, then reduce to simmer and cook until fork-tender, about 15–20 minutes.

Drain potatoes well and return to warm pot. Over low heat, shake pot for 1 minute to remove excess moisture. Using a potato ricer or masher, mash potatoes until mostly smooth.

Warm 6 tbs butter with 0.75 cups milk and 0.25 cups heavy cream in a small saucepan; do not boil. Pour warmed dairy over potatoes and mix until smooth and creamy. Season with 1.5 tsp salt and 0.5 tsp black pepper, taste and adjust. Keep covered and warm until serving.

Preheat oven to 350°F (175°C) if baking finished mac and cheese with topping. Bring a large pot of salted water to a boil and cook 1 lb elbow macaroni until al dente (about 1 minute less than package). Drain and set aside.

In the same pot, melt 4 tbs butter over medium heat. Sprinkle in 1/3 cup flour and whisk to form a roux; cook 1–2 minutes without browning. Gradually whisk in 3 cups whole milk and bring to a simmer until sauce thickens, 4–5 minutes.

Remove from heat and stir in 3 cups sharp cheddar, 1 cup mild cheddar, 4 oz cream cheese, and 1 tsp salt, 1/2 tsp black pepper, 1 tsp Dijon mustard and 1/2 tsp smoked paprika if using. Stir until cheeses melt and sauce is smooth.

Fold in drained macaroni until evenly coated. For stovetop mac: serve immediately. For baked mac: transfer to an ovenproof dish, mix 1/2 cup panko with 1 tbs melted butter and sprinkle over top, bake 15–20 minutes until bubbly and golden.

Bring a medium pot of salted water to a boil. Blanch 1 lb trimmed green beans for 2–3 minutes until bright green and just tender. Drain and immediately transfer to an ice bath to stop cooking; drain and pat dry.

In a large skillet heat 2 tbs olive oil and 1 tbs butter over medium heat. Add 3 cloves minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Add blanched green beans and sauté 1–2 minutes to coat. Pour in 1/4 cup dry white wine and cook until wine reduces by half, about 2–3 minutes. Stir in 1 tsp lemon zest, season with 3/4 tsp salt and 1/4 tsp black pepper. Toss to combine and serve warm.

Make the biscuits

Preheat oven to 450°F (232°C). In a large bowl whisk together 3 cups all-purpose flour, 2 tbs baking powder, 1/2 tsp baking soda, 1 tsp sugar and 1 tsp kosher salt. Cut 12 tbs cold cubed butter into flour with a pastry cutter or two forks until mixture resembles coarse crumbs with pea-sized pieces.

Pour 1.5 cups cold buttermilk into the flour mixture and stir gently until just combined. Do not overwork. Turn dough onto a lightly floured surface, fold a couple times, and pat to about 1-inch thick. Use a 2.5–3 inch biscuit cutter to cut 8–10 biscuits (re-roll scraps once). Place on a baking sheet so sides touch for taller biscuits or spaced apart for crisp sides.

Whisk 1 egg with 1 tbs milk for egg wash and brush tops lightly. Bake 12–15 minutes until risen and golden. Remove and brush tops with a little melted butter if desired. Keep warm.

Honey poppy seed butter and jam

In a small bowl beat together 4 tbs room-temperature unsalted butter, 1/4 cup honey and 1 tsp poppy seeds until smooth. Warm 1 cup raspberry jam slightly if desired for easier spreading. Serve biscuits with honey poppy seed butter and raspberry jam on the side.

Make sweet tea

Steep 8 black tea bags in 8 cups hot water for 6–8 minutes. Remove tea bags and stir in 1 cup granulated sugar until dissolved. Chill completely.

Make strawberry lemonade

Puree 2 cups hulled strawberries in a blender and strain if you prefer a smoother liquid. In a pitcher combine 1 cup fresh lemon juice, 0.5 cup simple syrup (or to taste), 2 cups strawberry puree and 4 cups cold water. Taste and adjust sweetness or dilution.

Serve and garnish

Fill glasses with ice (about 1/2 cup per glass). For sweet tea: pour chilled sweet tea over ice and garnish with mint if desired. For strawberry lemonade: stir well and pour over ice, garnish with lemon slices or mint. Optionally combine equal parts sweet tea and strawberry lemonade for a refreshing Arnold Palmer-style hybrid.