Laundress and the Fried Chicken

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michaelman2

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L..you are talking to me girl..Fried Chicken, Green Beans, Corn, Cornbread and Biscuts, along with some Mac& Cheese, Squash caserole...then a Peach Cobbler or Banana Pudding...When these items are "done" correctly ..there is no better!
 
It's interesting to see the differences in menus between the north and the deep south. When I'm in the south, I'm amazed at how often mac 'n' cheese is one of the side dishes at a meal. You don't see that often up here. It's our loss, because few things are more comforting than homemade mac 'n' cheese. Also, corn bread and biscuits are the exception and not the rule up here. I have the impression biscuits go with any meal in the south, and up here they're most often served with breakfast.

Dang it, how I'm hungry, too!
 
You've lost me. What field does "mac & chesse" grow in?

Biscuts go with any meal in the south, from breakfast to dinner. Cornbread as well, which was also the staple of some prison/jail food in the south (salt pork, molasses and cornbread). No, not as side dishes but as in all one got to eat period.

Fried chicken, like gumbo and other dishes usually have as many recipies as their are cooks in the area. Remember growing up and having friends over for dinner who were amazed the first time having "mac & cheese" made by Mother. Only used to that ghastly orange stuff which comes in a box, didn't know what to make of Mom's, but they loved it! On the same vein one wouldn't touch that Kraft stuff when at my friend's homes. Ok, would eat enough to be polite, but never asked for seconds.

With Thanksgiving less than three weeks away, who makes cornbread stuffing with their Turkey? Don't really care for Turkey that much, but LOVE cornbread dressing!

Getting back to fried chicken, no one mentioned collard greens! It just isnt' a fried chicken dinner without greens!

Final question, who likes hot sauce on their fried chicken and how "hot" do you like it? I love some of the Spanish hot sauces make with XXXXX hot peppers. The kind one only needs a drop of to get some heat. Tobasco sauce is best left for Bloody Marys! *LOL*

Launderess
 
Food

Fried chicken? What time do i need to be there? lol I'll even bring the skillet. 2 things you all forgot, the collard greens, and the hot sauce. Fried chicken just aint the same without being embellished with hot sauce! My granny use to make fried chicken, greens, corn bread (cooked in cast iron skilet) mac and cheese, every sunday and the whole family was always there, just like the movie "Big mama's house". Unfortunatly she passed away and so did sundays with the family. But I can still make her chicken!

Scott
 
We have cornbread a lot around our house, with butter and honey there's nothing better! When Skyler was about three, I had a terrible time finding things he would actually eat. One day I picked him up from pre-school and the teacher told me he'd eaten three servings of cornbread with butter and honey. We bought some that very day and it's been a huge favorite ever since. For a speech/demonstration for his fifth grade class last year, Skyler demo'd how to make Jiffy cornbread. I do cheat and use the Jiffy mix now and then, but there's nothing better than homemade!

Biscuits are one of my favorites, mostly served for breakfast in the cold North, but we do have them for dinner now and then too. Hot, fresh bisquits, melted butter and cold jam on top - now I'm hungry dammit! I'm not looking at this thread again!!
 
Jiffy Mix

Think everyone now and then "cheats" with Jiffy, but one really stays clear since it is made with GM corn. Also IMHO Jiffy mix has way to much white sugar and produces a product more like "cake" than bread. While one does add a tiny amount of sugar when making corn bread (omitted when making corn bread for stuffing), Jiffy uses too much.

That is one thing sure to start screaming matches on either side of the Mason Dixon. To add or not add sugar in corn bread. Have seen some nasty fights (between otherwise wonderful "nice" granny types) on the matter. Also there is a big furore over wheather corn bread should be made from white or yellow corn meal. Think in the North white corn meal is common, but the other way around in the South.

Anyone ever have Hush Puppies or Corn Bread Fritters?

Hot Sauce:

It amazes me how few people realise "Buffalo" wings are nothing more than fried chicken wings coated with hot sauce. So very simple to make.

Normally buy frozen collard greens and cook them in the microwave with garlic, olive oil and add some hot sauce at the table. But when putting out the boat for a fried chicken dinner, nothing beats fresh collard greens slow cooked with some bacon/pork. That is good eats!

Scott, thanks but have my own deep cast iron "fried chicken" skillet. Hangs on the wall next to the stove and is also useful as a means of self protection! *LOL* Godd cast iron skillets are also great for making corn bread.

Launderess
 
Laundress...you are right on regarding the dressing..I LOVE cornbread dressing. Ken can not stand it. He likes the bread type with other things in it. I am not much on sage, so that is left out of my recipe. The "Mac & Cheese" that comes in a box...is just plain vile. I still see that crap on the shelves at the grocery. I am still laughing about the fights on the Jiffy Mix...I have witnessed the same thing. My mother is from Atlanta and my father from Boston, she is as southern as can be and he as yankee as can be..the sugar in the cornbread was always an issue. I prefer it without.
As a kid the small box that those mixes come in fascinated me and my mom would let me bake with them.
OK Now for biscuits...the ONLY flour is White Lilly for baking and especially biscuits. I once had to cook a southern meal for a group in New York. I actually could not find White Lilly anywhere but at Balducci(may they rest in peace) I had to pay 6.00 for each small bag of that flour. With what I paid that day for flour, in Atlanta I could have fed 100 people!
 
White Lilly!

One knows which side of the Mason Dixon one is one if White Lilly flour is on the shelves! It can be ordered via mail, but have found in a pinch cake flour works almost as well.

For those whom do not know White Lilly is a white flour sold mainly in the South and part of the Mid-West. Because of regional differences in wheat grown in the United States, White Lilly is "softer" than other white flours such as Pillsbury or Gold Medal. Many Southern cooks/bakers will simply not use anything else for baking. In fact many recipies will specify White Lilly flour by name.

Launderess

www.whitelily.com

White Lily®

White Lily® has been helping cooks create delicious foods since 1883. Browse our products and recipe ideas today!
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Slightly more northern, but my Parent's church back in Council Bluffs (St. Peter's) was originally a German parish, and they have a big fund-raising dinner every October that features some great German food (sauerbraten, weinerschnitzel, etc) made from recipes passed down from the original German parishoners.
 
Good comparison Veg...A biscuit is made of simple ingreds..but the the handling of the dough and how the come out are not quite as simple. The basic recipe is Shortning/Lard, Flour, Buttermilk, Baking Powder, Salt ..this is the southern recipe, this recipe is listed on White Lilly flour sacks. Laundress was correct when she gave the attributes of WLilly flour. It is made from very soft wheat (Winter I believe)..it is much different to the touch than regular Pillsbury, Martha White, etc.. By the way!!...White Lilly offers a FREE CD entitled "The White Lilly Baking School"..I am sure that the website that Laundress provided can give the address to write for one. Very imformative CD, and entertaining with the people that present, well...funny.
Laundress..back to the chicken...I brine the chicken in Kosher salt for 12 hours ..then 8 hrs in Buttermilk...talk about some great chicken...yum....I'm headed to the store..
 
Day my biscuts come out like scones, is the day I'm hanging up my pinny!

Proper "southern" biscuts are small, round "breads" that are light with flakey layers inside. When properly done these bisucts are so light and fluffy they seem filled with air. A croissant comes to mind, but not a scone.

There are several methods of making bisucts, either by batter or dough. Some find batter eaiser as it omits the kneading, rolling and cutting, but to me they are not as fully nor flakey. However batter biscut dough does make for great cobblers if one is pressed for time.

You can view a basic recipie from White Lilly Flour here:

Not sure if one can find soft wheat (low protien) white flour in the UK or Europe. One would need to experiment with local ingredients to get things right.

Launderess

 
Just buy Murray's chicken here, which is already Kosher/brined. Never serve that hormone Uber-chickens from Tyson or Perdue. Those birds are also so full of water one needs brine to get much of it out. Packets now even state how much water content is in the chicken, and it is not a small amount.

Launderess
 

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