1 1/4 cups kosher salt
1/4 cup granulated sugar
2 tablespoons paprika
3 medium heads garlic, cloves separated
3 bay leaves, crumbled
2 quarts buttermilk (low fat)
1 whole chicken (about 3 1/2 pounds), giblets discarded, cut into 12 pieces
4 cups unbleached all-purpose flour
1 large egg
1 teaspoon baking powder
1/2 teaspoon baking soda
3鈥? cups refined peanut oil or vegetable shortening
1. In large zipper-lock plastic bag, combine salt, sugar, paprika, garlic cloves, and bay leaves. With rubber mallet or flat meat pounder, smash garlic into salt and spice mixture thoroughly. Pour mixture into large plastic container or nonreactive stockpot. Add 7 cups buttermilk and stir until salt is completely dissolved. Immerse chicken and refrigerate until fully seasoned, 2 to 3 hours. Remove chicken from buttermilk brine and shake off excess; place in single layer on large wire rack set over rimmed baking sheet. Refrigerate uncovered for 2 hours. (After 2 hours, chicken can be covered with plastic wrap and refrigerated up to 6 hours longer.)
2. Measure flour into large shallow dish. Beat egg, baking powder, and baking soda in medium bowl; stir in remaining 1 cup buttermilk (mixture will bubble and foam). Working in batches of 3, drop chicken pieces in flour and shake pan to coat. Shake excess flour from each piece, then, using tongs, dip chicken pieces into egg mixture, turning to coat well and allowing excess to drip off. Coat chicken pieces with flour again, shake off excess, and return to wire rack.
3. Adjust oven rack to middle position, set second wire rack over second rimmed baking sheet, and place on oven rack; heat oven to 200 degrees. Line large plate with double layer paper towels. Meanwhile, heat oil (oil should have 2 1/2-inch depth in pan) to 375 degrees over medium-high heat in large 8-quart cast-iron Dutch oven with a diameter of about 12 inches. Place half of chicken pieces skin-side down in oil, cover, reduce heat to medium, and fry until deep golden brown, 6 to 8 minutes; after about 3 minutes, lift chicken pieces with tongs to check for even browning; rearrange if some pieces are browning faster than others. (Spot-check oil temperature; after first 6 minutes of frying, oil should be about 325 degrees. Adjust burner if necessary.) Turn chicken pieces over and continue to fry, uncovered, until chicken pieces are deep golden brown on second side, 6 to 8 minutes longer. Using tongs, transfer chicken to paper towel鈥搇ined plate; let stand 2 minutes to drain, then transfer to rack in warm oven. Replace paper towel鈥搇ining on plate. Return oil to 375 degrees and fry remaining pieces, transferring pieces to paper towel鈥搇ined plate to drain, then transferring to wire rack with other chicken pieces. Cool chicken pieces on wire rack about 5 minutes and serve.
Quick Cooked Greens with Garlic and Red Pepper Flakes
1 1/2 teaspoons table salt
2 pounds kale , collard, mustard, or turnip greens; stemmed, washed in 2 or 3 changes of clean water, and coarsely chopped
2 large cloves garlic , thinly sliced
1/4 teaspoon red pepper flakes
3 tablespoons olive oil
1/2 cup low-sodium chicken broth
Table salt
lemon wedges
1. Bring 2 quarts water to boil in dutch oven or large, deep saut茅 pan. Add salt and greens; stir until wilted. Cover and cook until greens are just tender, about 7 minutes; drain in colander. Rinse pan with cold water to cool, then refill with cold water. Pour greens into cold water to stop the cooking process. Gather handful of greens, lift out of water and squeeze until only droplets fall from them. Repeat with remaining greens. Roughly cut each bunch of greens. Set aside.
2. In a large saut茅 pan, heat garlic and pepper flakes with oil over medium heat until garlic starts to sizzle. Add greens; saut茅 to coat with oil. Add 1/3 cup of broth, cover and cook over medium-high heat, adding more stock during cooking if necessary, until greens are tender and juicy and most of stock has been absorbed, about 5 minutes. Serve with lemon wedges on the side.
Southern-Style Cornbread
4 teaspoons bacon drippings or 1 tablespoon melted butter and 1 teaspoon vegetable oil
1 cup yellow cornmeal , preferably stone ground
2 teaspoons granulated sugar
1/2 teaspoon table salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup water (rapidly boiling)
3/4 cup buttermilk
1 large egg , beaten lightly
1. Adjust oven rack to lower middle position and heat oven to 450 degrees. Set 8-inch cast-iron skillet with bacon fat (or vegetable oil) in heating oven.
2. Measure 1/3 cup cornmeal into medium bowl. Mix remaining cornmeal, sugar, salt, baking powder, and baking soda in small bowl; set aside.
3. Pour boiling water all at once into the 1/3 cup cornmeal; stir to make a stiff mush. Whisk in buttermilk gradually, breaking up lumps until smooth, then whisk in egg. When oven is preheated and skillet very hot, stir dry ingredients into mush mixture until just moistened. Carefully remove skillet from oven. Pour hot bacon fat (or melted butter) from the skillet into the batter and stir to incorporate, then quickly pour batter into heated skillet. Bake until golden brown, about 20 minutes. Remove from oven and instantly turn cornbread onto wire rack; cool for 5 minutes, then serve immediately.I need some recipes for some good soul food? fried chicken, colllard greens, cornbread, ex.?
most ppl get those recipes from there mom i dont know what race are you so i couldnt tell where to get it fromI need some recipes for some good soul food? fried chicken, colllard greens, cornbread, ex.?
the old way....is hamhocks and lard.....now days...use flavor and watch oil content....oh,.... and make sure you wash the greens at least 3 times.....and remember add salt to the wash water....it helps the sand fall to the bottom....and vinegar makes the bugs come to the top.....you can use salt and vinegar together
imma teach you a recipe my momma and grand ma taught me...imma teach you my Grandmas slap yo momma fried chicken, my momma's keep em coming collard greens and my specialty cornbread mashed potatoes....matter a fact email me if you want the recipes because thats alot of typing and i aint gone waste my time typing if you aint gonna make it
the best fried chicken you will ever have in your life is made with japanese breadcrumbs instead of regular old american breadcrumbs
