Buttermilk Fried Chicken Dinner Complete With Desserts

[Mama Mangia]

BUTTERMILK FRIED CHICKEN

1 (3 pound) fryer, cut into pieces
2 cups buttermilk
6 cloves garlic, smashed
1 large onion, sliced
1 cup chopped mixed fresh herbs (parsley, tarragon, thyme)
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
2 cups flour
1/4 teaspoon garlic salt
1/4 teaspoon onion salt
1/2 teaspoon cayenne pepper
Salt and pepper
3 cups solid vegetable shortening

Soak chicken in buttermilk with garlic, onions, herbs, paprika and cayenne pepper. Refrigerate overnight or at least 8 hours. Drain in colander, leaving some herbs on chicken. In a large paper grocery bag, mix flour with seasonings. Meanwhile, heat 3 cups shortening in cast iron pan until 350 degrees. Place chicken pieces in bag with flour and shake, let sit 1 minute, then shake again. Add chicken to hot pan and fry on 1 side for 20 minutes, then turn to finish.



Buttermilk Mashed Potatoes


1 1/4 pounds white boiling potatoes ; peeled and sliced
1 teaspoon salt
3/4 cup warm buttermilk
1/2 teaspoon baking soda
2 teaspoons unsalted butter
greshly ; ground black pepper

Place the potatoes and salt in a medium saucepan and add enough water to cover. Bring to a boil over high heat. Reduce the heat and simmer until the potatoes are pierced easily with a fork, about 10 minutes. Drain, reserving a few tablespoons of the cooking liquid. Place the potatoes in a large bowl and partially mash. Add the warm buttermilk and baking soda, mix well and mash completely. Stir in the butter and pepper and adjust the seasoning as needed. If you like your mashed potatoes creamy, add the reserved cooking liquid. Serve immediately.


BUTTERMILK CORN BREAD

This dense round of corn bread stays true to the Southern ideal of no added white flour or sugar. Look for coarse cornmeal for best results.

1 1/2 cups coarse cornmeal
1 teaspoon baking soda
3/4 teaspoon kosher salt
2 eggs
1 3/4 cups buttermilk
4 tablespoons unsalted butter ; softened

Heat oven to 425 degrees. Place a 10-inch cast-iron or heavy, oven-proof skillet in the oven; heat 15 minutes.

Stir cornmeal, baking soda and salt together in a bowl until blended; set aside. Whisk eggs in a small bowl; stir in buttermilk. Pour into cornmeal mixture; stir until blended.

Remove skillet from oven. Place butter in pan; swirl until melted. Pour in batter. Return skillet to oven. Bake until puffed and golden, 20-25 minutes. Invert onto platter or serve hot off skillet.



Creamed Corn

2 packages, 20 ounces each, frozen kernel corn
8 ounces whipping cream
8 ounces milk
1 teaspoon salt
6 teaspoons sugar
pinch white or cayenne pepper
2 tablespoons melted butter
2 tablespoons flour

Combine all ingredients except last two in a pot and bring to a boil. Simmer 5 minutes. Blend butter with flour, add to the corn, mix well and remove from heat.

Five Minute Chocolate Cake


1/2 cup butter
1/2 cup brown sugar
1 egg, beaten
2 tablespoons cocoa
3/4 cup chopped walnuts
2 cups graham wafer crumbs
Chocolate or vanilla icing


Combine butter, brown sugar and egg in a saucepan. Cook and stir over low heat until butter and brown sugar are melted.

Remove from heat and stir in cocoa, walnuts and graham wafer crumbs. Pat into an 8 inch square pan.

Ice with chocolate or vanilla icing. Refrigerate. Cut into squares.


Oreo Cake


1 pkg. Oreo cookies crushed between waxed paper (doublestuff cookies, best)
3/4 stick butter, melted
1 (8oz). pkg. cream cheese, softened
1 cup confectioners sugar
2 containers cool whip
1 lg. pkg. instant chocolate pudding prepared according to directions

Mix together crushed oreos and butter; press into 9 x 13 pan. Blend cream cheese and powdered sugar together; add 1 container cool whip and spread on top of crust. Layer prepared pudding over cream cheese layer. Top with remaining cool whip. Garnish top with reserved cookie crumbs that have not been mixed with butter or grated chocolate. Refrigerate.


Enjoy!