Deep South Recipe

In a large bowl, marinate the chicken thighs in buttermilk. Cover and refrigerate for at least 1 hour or overnight for best results.

In a separate bowl, mix together the flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper.

Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).

Remove chicken from the buttermilk, letting excess drip off. Dredge in the flour mixture, ensuring it is well-coated.

Fry the chicken in batches for about 5-7 minutes per side, or until golden brown and fully cooked. Drain on paper towels.

In a skillet over medium heat, cook the bacon until crispy. Remove the bacon and drain on paper towels, leaving the grease in the pan.

In the same skillet, add the chopped onion and cook until softened.

Add the cooked bacon back to the skillet along with brown sugar, balsamic vinegar, and black pepper. Stir to combine.

Simmer for 10-15 minutes until thickened. Remove from heat and let cool.

In a mixing bowl, combine softened cream cheese, grated cheddar cheese, diced pimentos, mayonnaise, garlic powder, and salt.

Mix thoroughly until well combined. Adjust seasoning to taste.

In a saucepan, combine white vinegar, water, sugar, dill seeds, and salt. Bring to a boil, stirring until the sugar dissolves.

Place sliced zucchini in a jar and pour the hot vinegar mixture over the zucchini. Let cool to room temperature, then refrigerate for at least 2 hours before serving.

Preheat your oven to 425°F (220°C).

In a mixing bowl, combine flour, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs.

Stir in milk until just combined. Do not overmix.

Turn the dough onto a floured surface and knead gently. Roll out to about 1-inch thickness and cut out biscuits.

Place biscuits on a baking sheet and bake for 15-20 minutes or until golden brown. Brush with melted butter before serving.

Assemble the Deep South

On a buttered biscuit, layer fried chicken, a generous dollop of pimento cheese, crumbled bacon, and a spoonful of bacon jam. Add zucchini pickles on the side and serve with kettle chips.