Country Fried Chicken

Ingredients

• 4 chicken breasts or a whole chicken, cut up

• 2 Tbs salt

• 1/2 tsp black pepper

• 1 tsp garlic salt

• 1/2 tsp paprika

• 1/4 tsp sage

• 1/4 tsp tarragon

• 1/2 tsp seasoned salt

• 2 cups buttermilk

• 2 eggs

• 1/2 cup water

• 3 cups flour

• 1/2 cup cornstarch

• 1/4 cup white cornmeal

• Canola oil for frying

Directions

1. In a small bowl, add all seasonings and mix together.

2. Toss seasoning mixture with chicken in a large bowl. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

3. When ready to make your chicken, pour oil into your cast iron pan or Dutch oven halfway up the sides. Heat oil until hot.

4. While oil is heating, combine buttermilk, eggs, and water into a shallow bowl. In another shallow bowl, combine flour, cornstarch, cornmeal, and a large pinch of salt.

5. When oil is ready, dip one piece of chicken at a time into the buttermilk mixture and then the flour mixture. Repeat with remaining chicken pieces.

6. Working in batches, fry the chicken in the hot oil until dark golden brown and the internal temperature of the chicken reaches 165°F on a meat thermometer. Repeat with remaining chicken.

7. Serve warm or at room temperature.

Fried Okra

Ingredients

• 1 lb fresh okra

• 2 eggs

• 1/2 tsp salt

• 1/4 tsp cayenne pepper

• 1/4 tsp pepper

• 1/4 tsp seasoned salt

• 1 1/4 cups cornmeal

• 1/4 cup flour

• 2 Tbs sugar

Directions

1. Trim the stems and then tips from the fresh okra pods. Cut the okra crosswise into 1/2-inch pieces.

2. In a medium bowl, lightly beat the eggs.

3. Add okra and mix well to coat with the egg. Let soak for 10 minutes.

4. In a large cast iron skillet, heat 3/4 inch of oil until hot.

5. Meanwhile, in a gallon-size zip-lock bag, combine all other dry ingredients. Seal the bag, toss, and combine.

6. Once oil is hot, use a slotted spoon to remove the okra from the egg mixture, draining off as much egg as possible, and add to the bag with the breading. Seal the bag and toss well to coat the okra.

7. Working in 2 batches, add the okra to the skillet and fry until golden brown all over, about 3 to 4 minutes.

8. Use the slotted spoon to transfer the okra to a paper towel-lined plate. Sprinkle with more salt to your liking.