Southern Classics Recipe
All classics served with French Fries, Coleslaw & Hushpuppies. (Sorry, no substitutions)
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Ingredients
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Southern Classics
French Fries
Coleslaw
Hush Puppies
Method
Southern Classics
- 1
Marinate the Chicken
In a large bowl, soak the chicken pieces in buttermilk for at least 2 hours, preferably overnight in the refrigerator.
- 2
- 3
Dredge the Chicken
Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, ensuring it is evenly coated.
- 4
Fry the Chicken
In a large heavy-bottomed pot, heat vegetable oil over medium-high heat. Once hot (about 350°F / 175°C), carefully add the chicken pieces in batches, frying until golden brown and cooked through, about 15-20 minutes. Drain on paper towels.
French Fries
- 5
Prepare the Potatoes
Wash and peel the russet potatoes. Cut them into thin strips for fries.
- 6
Soak the Potatoes
Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch. Drain and pat dry.
- 7
Fry the Potatoes
In another pot, heat vegetable oil to 350°F (175°C). Fry the potato strips in batches until golden and crispy, about 4-5 minutes. Drain on paper towels and sprinkle with salt.
Coleslaw
- 8
Prepare the Vegetables
Shred the green cabbage and grate the carrot.
- 9
Mix the Dressing
In a bowl, whisk together mayonnaise, apple cider vinegar, sugar, and salt until smooth.
- 10
Combine the Slaw
In a large bowl, combine the shredded cabbage and carrot. Pour the dressing over the vegetables and toss until well coated. Chill in the refrigerator for at least 30 minutes before serving.
Hush Puppies
- 11
Mix Dry Ingredients
In a bowl, combine cornmeal, all-purpose flour, baking powder, salt, and sugar.
- 12
- 13
Fry the Hush Puppies
Heat vegetable oil in a deep pot to 350°F (175°C). Drop spoonfuls of the batter into the hot oil and fry until golden brown, about 3-4 minutes. Drain on paper towels.
