Every now and then and it's fun to have a free night as I like to call them. No calorie counting, sugar counting, carb couting, or any other counting...just eating some good cookin' and lovin it! Oh and did I mention I also made a homemade Caramel Pie...it was a long process for a pie, but well worth the effort! I must tell you that for this southern sampler I did not use my own recipes, I figured I'd go with some classic southern recipes I found that turned out absolutely perfect!
Recipe courtesy of Katie Lee' "The Comfort Table"
- 1 FRYER CHICKEN, CUT INTO 10 PIECES
- 1 TABLESPOON KOSHER SALT
- 2 TEASPOONS FRESHLY GROUND BLACK PEPPER
- 1 TEASPOON GARLIC POWDER
- 3 LARGE EGGS
- 1∕2 CUP HOT SAUCE
- 1∕2 CUP BUTTERMILK
- PEANUT OIL
- 2 1∕2 CUPS SELF-RISING FLOUR
- Season chicken on all sides with salt, pepper, and garlic powder
- In a big bowl whisk eggs, hot sauce, and buttermilk
- Add chicken and toss to combine, cover, and refrigerate for 2 to 4 hours
- In a large Dutch oven heat a couple inches of peanut oil (I used canola) to 350 degrees and preheat oven to 450 degrees
- Dredge chicken in flour (Easier for to use a brown paper sack and shake until all chicken pieces are coated)
- Transfer in batches to the hot oil, cover and let cook 5 minutes
- Uncover and turn chicken over to cook for 5 minutes, uncovered.
- Place chicken on a baking sheet and bake in oven for 10 minutes (I fried all of mine, then used two baking sheets to hold all the chicken and baked all of the chicken at the same time)
We finished off the meal with a Traditional Caramel, I stood over the stove for about an hour caramelizing sugar and making the custard. It turned out fabulous, but the recipe is in an old Martha White cookbook at my mom's house. I will send it to you if interested. I was so proud of this dessert, homemade and tasted AMAZING!