Recipes Southern
Mar/100
does any have any good authentic recipes for southern frien chicken, country fried steak and gravy or biscuits?
or a really good buttermilk biscuit recipe. Im having some people over and wanted to have a southern theme.thanks
Buttermilk Biscuits
2 cups all-purpose flour, stirred before measuring*
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/4 cup lard or vegetable shortening, chilled
2 tablespoons butter, chilled
3/4 cup buttermilk
Heat oven to 450°. Adjust oven rack to center position. In a large bowl, combine flour, baking powder, soda, and salt. Cut in chilled shortening and butter until you have pieces the size of small peas. Make a well in center of dry ingredients; pour in buttermilk. With a wooden spoon, gently blend dry ingredients into the buttermilk, just until mixture is clumping together. If necessary, add a few more teaspoons of buttermilk. Transfer dough to a lightly floured board. Pat out in a circle about 8 inches in diameter and 1/2-inch thick. Using a 2 1/2 to 3-inch biscuit cutter, cut out and place on ungreased baking sheet. Bake on center oven rack for about 10 to 12 minutes, until tops are browned.
Makes 10 to 12 biscuits, depending on size of cutter.
*For the lightest biscuits, use a Southern white all-purpose flour if available.
Southern Fried Chicken
1 fryer chicken with skin, cut into 8 pieces
Peanut oil or lard for deep frying
1 teaspoon salt
1 cup all purpose flour
¼ teaspoon paprika or cayenne pepper
1 teaspoon freshly ground black pepper
Pre heat oil in deep fryer to 350° to 375° F.. Wash the chicken with cold water, both inside and outside, and drain it well. Put enough lard in a heavy pot to cover the chicken pieces. Heat the lard to 370 degrees F over a medium high heat. Put a wire rack on a baking sheet and set it aside. Mix together the salt, black pepper, flour and paprika in a bag and shake to mix. Add the chicken pieces, one at a time, to coat them in the flour mixture. Lower the chicken into the fat one piece at a time, using tongs. Make sure the temperature stays between 365° and 375 degrees F and do not crowd the pot. Fry the chicken pieces until they are golden brown, turning them occasionally. This will take about 20 minutes. Transfer the done pieces to the wire rack. Remove any debris from the fat with a slotted spoon and keep frying the other chicken pieces. Serve hot or warm. Serves 4 – 6.
Country Fried Steak
1 pound round steak, cut into 4 portions, pounded to tenderize
1/2 cup all-purpose flour
1/8 teaspoon black pepper
salt
2/3 cup buttermilk
1 cup cracker meal or crushed saltine crackers
3 tablespoons cooking (vegetable) oil
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 cup milk
Combine flour and pepper in a shallow bowl or pie plate. Pour buttermilk into a second shallow bowl. Put cracker meal into a third shallow bowl. Sprinkle steaks with salt; dredge in the flour, dip into the buttermilk, then coat well with the cracker crumbs, pressing with hands if necessary to help crumbs adhere. Place cooking oil in a large skillet over medium-high heat. Cook steaks for about 3 minutes on each side, or until nicely browned and cooked through. Drain off most of the excess fat, leaving the dregs, or browned bits. To make gravy, add soup and milk to the skillet drippings; stirring and scraping up browned bits from the bottom of the skillet. Continue cooking, stirring constantly, until mixture comes to a boil. Serve steaks with the hot, creamy gravy.
nfd♥
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