Similar Recipes
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The Best Buttermilk-Brined Southern Fried Chicken
Chicken gets brined in flavorful buttermilk before hitting the fryer for a crisp, golden crust.
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Batter-Fried Chicken
While you can't go wrong with the classic dry-dredge, this potato-starchy batter-fried chicken is cleaner, faster, and requires less effort to make.
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Cider-Braised Rabbit With Apples and Crème Fraîche From 'The Wild Chef'
For those celebrating Thanksgiving on a small scale, there's no reason to sacrifice festivity just because there are only a few seats at the table. This braised rabbit from Jonathan Miles's new cookbook, The Wild Chef makes for a rustic-chic dish that celebrates the fall season with a triple-punch of apples.
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Northern Fried Chicken Recipe | Cook the Book
All of you fried chicken traditionalist out there take warning: This is not a typical Southern fried chicken recipe. There are ingredients and techniques within this recipe for Northern Fried Chicken from Bromberg Bros. Blue Ribbon Cookbook by Bruce Bromberg and Eric Bromberg that will go against all previous fried chicken notions. The key ingredient: matzo.
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Rabbit, Prune, and Onion Pie
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Thomas Keller's Ad Hoc Buttermilk Fried Chicken
Thomas Keller's perfect buttermilk fried chicken is a must-have at his Yountville restaurant, Ad Hoc. Make it yourself any time you're craving the very best fried chicken (ever) with this recipe.
Rabbit inspired by The Last of Us — Binging With Babish
If Bill can whip up this delicious meal during a planet-wide zombie apocalypse, then what’s your excuse? Try out this decadent rabbit dinner next time you want to impress your special someone. Just don’t forget the wine pairing!
Braised rabbit gnocchi
Need a date night recipe? How about braised rabbit in a creamy sauce with pan-fried gnocchi? They're going to love it!
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Extra-Crispy Fried Chicken With Caramelized Honey and Spice
This fried chicken is coated with a layer of super light, extra crunchy craggy-ness thanks to a tight packing of fine 00 flour coupled with a low-temperature shallow fry. It's finished with a drizzle of toasted honey butter, allowing the hot and flavorful spice dust to stick to every nook and cranny.
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Favorite Buttermilk Skillet-Fried Chicken from 'Mastering the Art of Southern Cooking
Before last week, I had never made real fried chicken. Between the perceived mess and my worry of serving burnt-but-still-raw chicken, I knew I'd need a commanding voice to guide me through my fears and persuade me to give it a shot. The buttermilk skillet-fried chicken recipe in Nathalie Dupree and Cynthia Graubart's Mastering the Art of Southern Cooking offered just the direction I was looking for.
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This recipe for fried rabbit is essentially the same as one for fried chicken: the meat is brined, dredged, and fried until crisp on the outside and juicy inside.
Serve With
Grits inspired by My Cousin Vinny — Binging With Babish
This week, we’re finally taking a look at that most essential of Southern staples, grits with eggs and bacon from My Cousin Vinny. But that’s not all: sweet grits and shrimp & grits are both quite literally on the table! Just make sure they’re not instant if you’re using them as part of your
Braised Collard Greens
A classic slow-cooked side dish from the South, these braised collard greens include diced pancetta for added meatiness.
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Red Rooster's Mac and Greens
Marcus Samuelsson's penchant for Southern American-African-Swedish fusion cuisine always makes him an interesting chef to watch. His recipe for Mac and Greens, adapted in Ellen Brown's Mac & Cheese, fits right into his oeuvre. The recipe title is apt, as his mac contains just as much greenery as pasta. Braised collards and bok choy pair perfectly with the gooey cheddar-Gruyère-Parmesan mix, and the hints of soy and coconut lend glutamate-rich depth. But don't be fooled, this is no health food--t...
Cornbread
To-die-for Cornbread! Crispy edges, sweet corn flavour and so moist you don't need butter to scoff it down (but who in their right mind would skip butter?!)
Honey Butter Glazed Cornbread
This decadent Honey Butter Glazed Cornbread is spongy and almost cakelike with a delicate sweetness. It's not dry or crumbly like some other cornbread.
Cornbread
Here's my easy cornbread recipe to pair with some sticky BBQ ribs and slaw.
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Savory Grits With Slow-Cooked Collard Greens From 'Afro-Vegan'
Give me a bowl of creamy grits and I'm a happy woman. Give me that same bowl of grits topped with slow-cooked greens and I'll swoon. So I didn't hesitate to try out Bryant Terry's recipe for savory grits with long-cooked collards in his new cookbook, Afro-Vegan.
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Biscuits and Gravy
A handful of ingredients and a well-seasoned cast iron skillet are all you need to make this Southern breakfast staple.
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Southern-Style Unsweetened Cornbread
Our Southern-style unsweetened cornbread recipe is more savory and sturdy than its sweet, Northern cousin. If you believe sugar has no place in cornbread, this recipe's for you.
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Squash Casserole from 'Mastering the Art of Southern Cooking'
Squash casserole is an enduring favorite at Southern potlucks. I know that I ate plenty of the stuff growing up, but it was mostly because the flavor of the squash was covered up by ungodly amounts of cheese and butter. These days, I prefer actually tasting my vegetables. Luckily, Nathalie Dupree's version in Mastering the Art of Southern Cooking contains enough squash, onion, and peppers to taste more of summer produce than bulk cheese.