Recipes tagged with « Southern Food »
Lard Biscuits Upgrade
Biscuits made with lard for flaky texture, swapping half the flour with whole wheat for a nutty bite. Buttermilk turns up tang and tender crumb. Cutting cold lard into flour mimics tiny pockets that steam in the oven. Dough barely kneaded maintains layers, rolled thicker than usual to prevent toughness. Baked on center rack to brown evenly. Watch for golden edges and bouncy tops. Not all milk or flour substitutes behave same; know your brands. Season salt instead of plain. A bit more baking powder for lift, less salt and emulsified fat for easy cutting helps. Simple tweaks with reliable results for a humble classic with a twist.
Twice-Dipped Fried Chicken
Marinate drumsticks in spiced buttermilk mixture overnight. Flour coating mixed with leavening and aromatic dry spices for extra texture and flavor. Double dredging for thicker, crispier crust. Frying in vegetable oil heated to 180 °C, turning often for even cook. Use internal temp and crisp sound as doneness cues. Serves four. Variations suggest swapping paprika with smoked chili, mustard powder to cumin, more garlic powder for punch; can substitute chicken thighs or wings. Avoid overfilling fryer to maintain oil temperature. Drain excess oil on paper towels before plating. Salt after frying for dry crust.