Psst. Here’s Our Secret Southern Dinner Menu
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Due South Magazine editorial team
Sweet Tea and Lemon Thyme Fried Chicken Recipe
- 4 boneless chicken breasts
- 2 cups of sweet tea
- 1 lemon, zested and juiced
- 1/4 cup honey
- 2 tablespoons of fresh thyme, chopped
- 2 cups of all-purpose flour
- 2 teaspoons of paprika
- 2 teaspoons of garlic powder
- 2 teaspoons of salt
- 1 teaspoon of black pepper
- 1/2 teaspoon of cayenne pepper (optional)
- 1/2 teaspoon of cinnamon
- Buttermilk for marinade
- Peanut oil for frying
- In a large mixing bowl, whisk together 2 cups of sweet tea, lemon zest, lemon juice, honey, and chopped thyme.
- Cut the chicken breasts into strips or bite-sized pieces and place them in the sweet tea marinade. Marinate in the refrigerator for at least 2 hours or overnight.
- In a separate mixing bowl, combine flour, paprika, garlic powder, salt, black pepper, cinnamon and cayenne pepper (if using).
- Dredge the chicken in the flour mixture, making sure to fully coat each piece.
- Heat 2 inches of peanut oil in a large, deep skillet to 350°F.
- Carefully place the coated chicken into the hot oil and fry for 8 to 10 minutes or until the chicken is golden brown and cooked through.
- Remove the chicken from the oil and place on a paper towel-lined plate to remove any excess oil.
- Serve immediately with lemon wedges and fresh thyme sprigs as garnish.
Southern Buttermilk Biscuits with Garlic and Black Pepper
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup unsalted butter, chilled and cubed
- 1 cup buttermilk
- Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease.
- In a large mixing bowl, whisk together the flour, baking powder, salt, sugar, garlic powder, and black pepper.
- Using a pastry cutter or your fingertips, cut in the butter until the mixture resembles coarse crumbs.
- Stir in the buttermilk until a sticky dough forms.
- Turn the dough out onto a lightly floured surface and gently knead several times.
- Roll the dough out to a 1/2-inch thickness.
- Cut the biscuits with a 2-inch biscuit cutter or the rim of a glass. Place the biscuits on the prepared baking sheet.
- Bake for 12-15 minutes or until the biscuits are golden brown and cooked through.
- Serve hot with melted butter. !
Smoked Paprika Corn Pudding
- 3 tablespoons unsalted butter
- 1/2 medium onion, diced
- 2 cloves of garlic, minced
- 3 cups fresh corn kernels (about 4-5 ears of corn)
- 1 teaspoon smoked paprika
- 1/2 cup heavy cream
- 3 large eggs
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Preheat oven to 350°F (175°C). Grease a 9×9 inch (23×23 cm) baking dish.
- In a medium saucepan, melt the butter over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Stir in the corn and smoked paprika and cook for another 2-3 minutes.
- In a large mixing bowl, whisk together the heavy cream, eggs, salt, and pepper.
- Stir in the cooked corn mixture and smoked paprika.
- Pour the mixture into the prepared baking dish.
- Bake for 35-40 minutes or until the pudding is set and golden brown.
- Let cool for a few minutes before serving.
Winter Citrus Salad
- 4 cups mixed greens
- 2 oranges, peeled and segmented
- 2 grapefruits, peeled and segmented
- 1/2 cup pecans, toasted
- dried cranberries (light sugar added)
- 1/4 cup diced red onion
- 2 ounces crumbled goat cheese
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 4 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
- In a large bowl, combine the mixed greens, oranges, grapefruits, pecans, dried cranberries, red onion, and goat cheese.
- In a small bowl, whisk together the apple cider vinegar, honey, and olive oil. Season with salt and pepper to taste.
- Drizzle the dressing over the salad and toss to combine. Serve immediately.
Pineapple Sage and Caramelized Peach Skillet Cake
- 2 ripe peaches, pitted and sliced
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pineapple sage, chopped
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- Preheat the oven to 350°F. In a 9-inch cast iron skillet, heat 2 tablespoons of butter over medium heat. Add in the sliced peaches and sprinkle with brown sugar. Cook until the peaches are caramelized and soft, about 10 minutes. Stir in the vanilla extract and pineapple sage.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, beat together the buttermilk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Pour the batter over the caramelized peaches in the skillet.
- Bake the cake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Serve warm with a scoop of vanilla ice cream, if desired.
Peach (Not Too) Sweet Tea
- 8 black tea bags
- 8 cups boiling water
- 2 ripe peaches, peeled, pitted and pureed
- 1/2 cup sugar (or to taste)
- 1/4 cup fresh lemon juice
- Ice, for serving
- Place the tea bags in a large pitcher and pour the boiling water over them. Let steep for 5 minutes.
- Remove the tea bags and add the peach puree, sugar, and lemon juice to the pitcher. Stir until the sugar has dissolved.
- Taste and adjust the sweetness to your liking.
- Chill the tea in the refrigerator for at least an hour, or until it’s cold.
- Serve over ice, garnished with fresh peach slices or lemon wedges, if desired.
- Note: You can also substitute the sugar with a sweeter of your choice, such as honey or agave nectar.
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