Southern Buffet Recipe
Includes Southern Fried Chicken Breast, Shrimp and Grits, Garden Salad, and more.
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Ingredients
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Southern Fried Chicken Breast
Shrimp and Grits
Garden Salad
Method
Southern Fried Chicken Breast
- 1
Marinate the Chicken
In a large bowl, combine buttermilk, salt, black pepper, paprika, garlic powder, and onion powder. Add chicken breasts to the mixture and ensure they are well-coated. Cover and refrigerate for at least 2 hours, preferably overnight.
- 2
Prepare the Flour Mixture
In another bowl, mix all-purpose flour with a pinch of salt and pepper. Set aside.
- 3
Heat the Oil
In a large heavy-bottomed pot or deep fryer, heat vegetable oil to 350°F (175°C).
- 4
Coat and Fry the Chicken
Remove chicken from the buttermilk marinade, allowing excess to drip off. Dredge each piece in the flour mixture, shaking off the excess flour. Fry chicken in batches for about 8-10 minutes per side or until golden brown and cooked through. Drain on paper towels.
Shrimp and Grits
- 5
- 6
Sauté the Shrimp
In a skillet, melt butter over medium heat. Add minced garlic and sauté for about 1 minute. Add shrimp, salt, and black pepper. Cook until shrimp turn pink and opaque, about 3-5 minutes. Stir in lemon juice and green onions.
- 7
Serve
Spoon grits onto plates and top with shrimp mixture. Garnish with additional green onions if desired.
Garden Salad
- 8
Prepare the Salad
In a large bowl, combine mixed salad greens, cherry tomatoes, cucumber, and shredded carrots.
- 9
Make the Dressing
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper.
- 10
Toss and Serve
Drizzle the dressing over the salad and toss gently to combine. Serve immediately.