Paula Deen pays tribbute to her roots in her latest cookbook. With these three recipes, you can have some traditional southern flavor in your kitchen thanks to the queen of southern cuisine herself!
Recipe: Southern fried chicken (on this page) Recipe: Buttery buttermilk mashed potatoes (on this page) Recipe: Mississippi mud cake (on this page)In a shallow bowl, lightly beat the eggs with 1/3 cup water. In a separate shallow bowl, combine the flour and 1 teaspoon black pepper. Lightly season the chicken all over with salt and black pepper. Dip the chicken pieces in the egg mixture, letting any excess drip off, and then coat well in the flour mixture.
In a large skillet, heat the shortening over medium-high heat until it melts and reaches 350 degrees F on a deep fry thermometer; you’ll want a depth of 2 inches. Add the chicken and cook until browned and crisp, 13 to 14 minutes for the dark meat and 8 to 10 minutes for the white meat. And just like that, you’ve got yourself the best ever Southern fried chicken!
Serves 4
In a large pot, cover the potatoes with cold salted water. Bring to a boil over medium-high heat and cook until the potatoes are very tender, 20 to 25 minutes; drain well and transfer to a bowl.
While the potatoes are still hot, using a potato masher, mash in the buttermilk, butter, salt, black pepper, and nutmeg. Mash until the potatoes are the consistency you like. Serve piping hot.
Serves 4
Preheat the oven to 350 degrees F. Grease a 13 by 9-inch baking pan with butter, oil, or cooking spray.
To prepare the cake: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt. In a medium bowl, whisk together the milk, melted butter, eggs, and vanilla. Using a rubber spatula, fold the milk mixture into the flour mixture just until combined. Pour the batter into the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean and the cake is firm to the touch, 30 to 40 minutes.
Take the cake out of the oven and scatter the marshmallows evenly over the top. Return the cake to the oven for 5 minutes to melt the marshmallows.
For the glaze: Reduce the oven temperature to 325 degrees F. Spread the pecans on a baking sheet and bake until fragrant, about 10 minutes. When cool enough to handle, coarsely chop the pecans.
In a medium saucepan, combine the cream, corn syrup, and chocolate. Stir over medium-low heat until the chocolate is melted. Pour the chocolate mixture over the top of the cake. Top with the pecans and coconut. Let cool completely before serving a slice of pure decadence.
Serves 8 to 10
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