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Soul Food made w/ Local Ingredients

Spicy Southern-Fried Chicken

recipe courtesy Country Living


Buttermilk Marinade:

2 cups buttermilk

1 tablespoon Dijon mustard

1 teaspoon salt

1 teaspoon dry mustard

1 teaspoon cayenne pepper

1 teaspoon cracked black pepper


Fried Chicken:

1 (3 1/2-pound) chicken, cut into 8 pieces

2 cups all-purpose flour

1 tablespoon baking powder

1 tablespoon garlic powder

1/2 teaspoon salt

5 cups vegetable shortening


Buttermilk Marinade: In a gallon-sized sealable plastic bag or a large bowl with a tight-fitting lid, combine the buttermilk, mustard, salt, dry mustard, cayenne, and black pepper. Add the chicken pieces and turn to coat. Seal and refrigerate for at least 2 hours or overnight.


Frying the chicken: Preheat oven to 150 degrees F. In a 13-inch by 9-inch by 2-inch pan, whisk together flour, baking powder, dry garlic, and salt. Add chicken pieces and turn to coat thickly. Let the chicken stand 10 minutes, turning occasionally to recoat with flour. Shake off excess flour before frying.


In a 10-inch by 12-inch heavy-gauge skillet with a deep-fry thermometer attached, heat the vegetable shortening over medium-high heat, bringing it to 375 degrees F. In batches of four, fry the chicken pieces, turning once when the coating is sealed and begins to brown — 3 to 4 minutes.


Reduce the heat to medium to lower the temperature to 325 degrees F. Maintain temperature and continue to fry, turning the pieces halfway through cooking time until chicken is golden brown and cooked through — about 20 more minutes.


Transfer to a wire rack on a baking sheet and place in oven to keep warm. Repeat the procedure for the remaining batches. Serve warm or at room temperature.




Red, White and Blue Potato Salad

recipe courtesy Bon Appetit


1 cup chopped green onions, divided

1 cup sour cream

1/2 cup mayonnaise

1/4 cup white wine vinegar

4 teaspoons Dijon mustard

2 teaspoons sugar

2 teaspoons salt

1 teaspoon ground black pepper


1 pound unpeeled small or baby red-skinned potatoes


1 pound small purple or blue potatoes, peeled

1 pound unpeeled small white creamer or White Rose potatoes


2 cups cooked fresh peas, or one 10-ounce package frozen, thawed

1 1/2 cups crumbled blue cheese (about 6 ounces)





Whisk 1/2 cup green onions and next 7 ingredients in medium bowl. Cover and chill dressing.


Do ahead: Can be made 1 day ahead. Keep chilled.


Place all potatoes in large saucepan. Add enough water to cover by 1 inch. Sprinkle with salt. Bring to boil, reduce heat to medium, and boil until tender, 10 to 15 minutes (time will vary depending on size and variety of potatoes). Drain and cool to room temperature.


Cut potatoes into 1/2-inch-thick slices and place in large bowl. Add dressing, peas, and blue cheese; toss gently. Cover and chill at least 2 hours and up to 1 day.


Sprinkle potato salad with paprika and remaining 1/2 cup green onions.

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Taken on January 2, 2006