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Chef, TV show host and cookbook author Sunny Anderson is stopping by the TODAY kitchen to make a few of the hosts' favorite Southern recipes. For Dylan, she whips up crispy fool-proof fried chicken. For Craig, she makes savory Southern-style spoon bread. And for Sheinelle, she prepares a bananas foster breakfast casserole with cinnamon and pecans.
She even gifted each anchor with a must-have tool for cooking their southern dishes. To shop the tools (which start at just $10) click here.
With these easy and delicious recipes you can feed your family and friends for a fun weekend gathering from morning to night.
This recipe takes the mystique out of frying chicken and is a trick I used in catering: brine, poach and then fry! You ensure it is juicy, flavorful and cooked through by brining and poaching, then the final fry is all about the crunch! This way you can actually have fried chicken in minutes all week or use the poached chicken for other uses like in a salad.
This dish is perfect for a weekend brunch with the family, is easy to assemble, and has adult flair with child-like fun and flavor. It's easily altered as well; once you have the base custard down, try add-ins like bacon, sausage, chocolate chips, toasted coconut, blueberries, apples, walnuts, dried berries, etc.
This classic and often forgotten quintessential Southern side goes with just about any Southern main dish such as baked or fried chicken, fried fish, turkey, pork chops, etc. This is sure to impress anyone at the family reunion, potluck or any gathering.
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