Fried chicken and fixin's

Cook up a tradition tonight, and enjoy the best of the South.

Most Southerners would agree that a plate of down-home meat and veggies satisfies any appetite. The secret to Our Best Southern Fried Chicken is in the oil-we add bacon drippings for a tasty crunch. For a dressed-up side, try Baby Blue Salad with spicy pecans and vinaigrette. Now all you'll need is an ice-cold glass of sweet tea.

OUR BEST SOUTHERN FRIED CHICKEN

MAKES 4 SERVINGS

PREP: 25 MIN., CHILL: 8 HRS., FRY: ABOUT 30 MIN.

3 quarts water

1 tablespoon salt

1 (2- to 2 1/2-pound) broiler-fryer, cut up

1 teaspoon salt

1 teaspoon pepper

1 cup all-purpose flour

2 cups vegetable oil

1/4 cup bacon drippings

COMBINE water and 1 tablespoon salt in a large bowl; add chicken. Cover and chill 8 hours. Drain chicken; rinse with cold water, and pat dry.

COMBINE 1 teaspoon salt and pepper; sprinkle half of pepper mixture evenly over chicken. Combine remaining pepper mixture and flour in a large freezer bag. Place 2 pieces of chicken in bag; seal. Shake to evenly coat. Remove chicken, and repeat procedure with remaining chicken, 2 pieces at a time.

COMBINE vegetable oil and bacon drippings in a 12-inch cast-iron skillet or chicken fryer; heat to 360[degrees]. Add chicken, a few pieces at a time, skin side down. Cover and cook 6 minutes; uncover and cook 9 minutes.

TURN chicken pieces; cover and cook 6 minutes. Uncover and cook 5 to 9 minutes, turning pieces during the last 3 minutes for even browning, if necessary. Drain on paper towels

NOTE: For best results, keep the oil temperature between 300[degrees] to 325[degrees] as you fry the chicken. Also, you may substitute 2 cups buttermilk for the saltwater solution used to soak the chicken pieces. Proceed as directed.

TEE'S CORN PUDDING

MAKES 8 SERVINGS

PREP: 15 MIN., BAKE: 45 MIN., STAND: 5 MIN.

If you'd like to add Southwestern flair to this traditional recipe, try our flavor variation, which adds spicy green chiles.

1/4 cup sugar

3 tablespoons all-purpose flour

2 teaspoons baking powder

1 1/2 teaspoons salt

6 large eggs

2 cups whipping cream

1/2 cup butter or margarine, melted

6 cups fresh corn kernels (about 12 ears)*

COMBINE first 4 ingredients.

WHISK together eggs, whipping cream, and butter. Gradually add sugar mixture, whisking until smooth; stir in corn. Pour mixture into a lightly greased 13- x 9-inch baking dish.

BAKE at 350[degrees] for 40 to 45 minutes or until deep golden and set. Let pudding stand 5 minutes.

NOTE: For testing purposes only, we used Silver Queen corn.

*6 cups frozen whole kernel corn or canned shoepeg corn, drained, may be substituted.

SOUTHWESTERN CORN PUDDING: Stir in 1 (4.5-ounce) can chopped green chiles, drained, and 1/4 teaspoon ground cumin.

BABY BLUE SALAD

MAKES 6 SERVINGS

PREP: 10 MIN.

3/4 pound gourmet mixed salad greens

1 (4-ounce) package crumbled blue cheese

2 oranges, peeled and cut into slices

1 pint fresh strawberries, quartered

Sweet-and-Spicy Pecans

Balsamic Vinaigrette

TOSS together first five ingredients in a large bowl. Drizzle with desired amount Balsamic Vinaigrette, gently tossing to coat. Serve with remaining Balsamic Vinaigrette.

Balsamic Vinaigrette:

MAKES 1 2/3 CUPS

PREP: 5 MIN.

1/2 cup balsamiv vinegar

3 tablespoons Dijon mustard

3 tablespooms honey

2 large garlic cloves, minced

2 small shallots, minced

1/4 teaspoon salt

1/4 teaspoon pepper

1 cup olive oil

WHISK together first 7 ingredients until blended. Gradually whisk in olive oil, blending well.

Sweet-and-Spicy Pecans:

MAKES 1 CUP

PREP: 5 MIN., SOAK: 10 MIN., BAKE: 10 MIN.

1/4 cup sugar

1 cup warm water

1 cup pecan halves

2 tablespoons sugar

1 tablespoon chili powder

1/8 teaspoon ground red pepper

STIR together 1/4 cup sugar and 1 cup warm water until sugar dissolves. Add pecans, and soak 10 minutes. Drain, discarding syrup.

COMBINE 2 tablespoons sugar, chili powder, and red pepper. Add pecans, tossing to coat. Place pecans on a lightly greased baking sheet.

BAKE at 350[degrees] for 10 minutes or until golden brown, stirring once.

KEY LIME PIE

MAKES 1 (9-INCH) PIE

PREP: 20 MIN., BAKE: 38 MIN., CHILL: 8 HRS.

1 1/4 cups graham cracker crumbs

1/4 cup firmly packed light brown sugar

1/3 cup butter or margarine, melted

2 (14-ounce) cans sweetened condensed milk

1 cup fresh Key lime juice*

2 eggs whites

1/4 teaspoon cream of tartar

2 tablespoons granulated sugar

COMBINE first 3 ingredients. Press into a 9-inch pieplate.

BAKE piecrust at 350[degrees] for 10 minutes or until lightly browned; cool.

STIR together sweetened condensed milk and lime juice until blended. Pour into prepared crust. Set aside.

BEAT egg whites and cream of tartar at high speed with an electric mixer just until foamy.

ADD granulated sugar gradually, 1 tablespoon at a time, beating until soft peaks form and sugar dissolves (2 to 4 minutes).

SPREAD meringue over filling.

BAKE at 325[degrees] for 25 to 28 minutes. Chill 8 hours.

*Bottled Key lime juice may be substituted for fresh juice.

Copyright Southern Progress Corporation Aug 2003
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