Sam Sifton serves up comfort in the form of fried chicken, coleslaw and cornbread

The New York Times food editor showcases Southern recipes from his new cookbook.
/ Source: TODAY
By Sam Sifton

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New York Times food editor Sam Sifton is stopping by the TODAY kitchen to share a few of his favorite comforting recipes from his new cookbook "See You on Sunday: A Cookbook for Family and Friends." He shows us how to make crispy fried chicken with spicy honey, classic coleslaw and skillet cornbread.

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Delaware Fried Chicken

This fried chicken is crusted in a seasoned flour and fried in a bath of peanut oil scented with bacon. Covering the frying pan while the chicken is cooking may be controversial to some, but it really concentrates the crunch of the skin. This chicken is just as good when served cold, or even at room temperature the following day.

Classic Coleslaw

This slaw is straightforward and simple, but the subtle tang, sweetness and creaminess will totally enhance the flavors of any main dish that it accompanies — especially if that dish is crispy fried chicken.

Skillet Cornbread

Great cornbread is a classic side that needs no improvement. Some versions include cheese or vegetable mix-ins — which you can absolutely add here — but I find the original recipe to be the most nostalgic and satisfying.

If you like those classic comforting recipes, you should also try these:

Sweet Jalapeño-Cheddar Cornbread

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