Hello there, food enthusiasts! I’m Elias Grant, your guide to a culinary journey through the heart of the South. Get ready to fall head over heels for my Buttermilk Fried Chicken & Honey Butter Cornbread – a match made in flavor heaven!
Elias Grant is a modern day storyteller, blending his love for art and culture into captivating narratives that transport readers to new worlds. With a mixed heritage shaped by his global upbringing, Elias finds inspiration in the intersection of diverse traditions, creating a unique perspective that shines through his work. When he’s not penning prose, Elias can be found wandering through art galleries, savoring exotic cuisines, or diving into a good book, always seeking to uncover the beauty in life’s simplest moments.
Elias Grant currently resides in France and grew up in Jamaica.
Hailing from the vibrant island of Jamaica, soulful dishes like Buttermilk Fried Chicken resonate with my upbringing. In Jamaica, we cherish the art of marinating meats and savoring comfort foods that warm the soul.
This iconic recipe has deep roots in Southern American cuisine, dating back to the era of slavery. Enslaved Africans brought their cooking techniques, like marinating chicken in buttermilk, creating a dish that continues to captivate taste buds to this day.
What you need
Get ready to savor a taste of the South with my Soulful Southern Delight: Buttermilk Fried Chicken & Honey Butter Cornbread recipe! Picture this: succulent chicken pieces marinated in tangy buttermilk and coated in a crispy seasoned crust before taking a plunge into hot oil for that irresistible golden crunch. And let’s not forget the star sidekick, a fluffy cornbread kissed with honey and baked to perfection. From marinating to frying the chicken to baking the cornbread, the steps are a dance of flavors and textures that culminate in a harmonious union on your plate. So, dust off that apron, crank up the heat, and prepare to indulge in a soul-warming meal that embodies the essence of comfort and celebration found in every bite. It’s time to channel your inner Southern chef and experience the magic of this iconic duo!
Ingredients:
- Chicken pieces (legs, thighs, breasts) – The star of the dish, providing juicy meat and crispy skin when fried. Use a mix of pieces for variety and adjust the quantity based on your preferences. Can be swapped with tofu or seitan for a vegetarian version.
- Buttermilk – Key ingredient for tenderizing the chicken and infusing it with tangy flavor. If buttermilk is unavailable, you can create a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
- Cornmeal – Adds a delicious crunch and slight sweetness to the cornbread. Ensure you use fine or medium-grind cornmeal for the best texture. Cornmeal can be substituted with polenta or corn flour.
- All-purpose flour – Coats the chicken pieces for a crispy exterior when fried. You can use gluten-free flour as a substitute if you need to make the dish gluten-free.
- Honey – Sweetens the cornbread and pairs perfectly with the savory fried chicken. Adjust the amount based on your preference for sweetness. Maple syrup can be used as a substitute for a different flavor profile.
- Butter – Adds richness and flavor to both the cornbread and can be mixed with honey to create a delicious spread. For a dairy-free option, use vegan butter or coconut oil.
- Seasonings (salt, pepper, paprika, garlic powder, onion powder) – Enhances the flavor of the chicken and cornbread. Feel free to adjust the seasonings to suit your taste preferences or add in herbs like thyme or oregano for extra flavor.
- Eggs – Helps bind the flour and seasonings to the chicken pieces, creating a crispy coating when fried. If vegan, you can use a flax or chia seed egg substitute.
- Baking powder – Leavens the cornbread, giving it a light and fluffy texture. Ensure your baking powder is fresh for the best results.
- Milk – Combines with the cornmeal and other ingredients to create the cornbread batter. You can use any type of milk you prefer, including plant-based options like almond or oat milk.
Utensils:
- Large mixing bowl – Essential for marinating the chicken pieces in buttermilk and seasoning before frying.
- Baking dish – Useful for coating the marinated chicken pieces in seasoned flour before frying.
- Frying pan or Dutch oven – Needed for frying the chicken pieces until crispy and golden brown.
- Whisk – Helps in mixing the buttermilk marinade and ensuring a smooth batter for the cornbread.
- Measuring cups and spoons – Ensure precise measurements of ingredients for the best results.
- Spatula or tongs – For flipping the chicken pieces while frying and removing them from the hot oil.
- Mixing spoon – Useful for combining the cornbread batter ingredients until just mixed.
- Oven mitts – To handle the hot baking dish and pans safely.
Buttermilk: Tangy Elixir of Tenderizing Magic
Buttermilk, oh how you work wonders in this recipe! Beyond your tangy flavor, you’re the secret behind my juicy and flavorful fried chicken. Did you know, buttermilk was traditionally the liquid leftover after churning butter, hence the name? I adore how you tenderize the chicken and add that extra zing to the marinade. While buttermilk isn’t the healthiest dairy option due to its fat content, a moderate amount in this recipe brings out the perfect balance of flavors. Often overlooked in the grocery store aisle, buttermilk truly shines in creating the ultimate Southern comfort dish like this.
Honey: Sweet Nectar of Cornbread Harmony
Ah, honey, you sweeten my cornbread and my soul with your golden touch. Your versatility never ceases to amaze me, whether drizzled on cornbread or mixed into butter for a delightful spread. Did you know that honey has been used for centuries for its medicinal properties and was even found in the tombs of ancient Egyptian pharaohs? While honey is naturally high in sugars, its natural sweetness elevates the flavors of this dish perfectly. Often underestimated in savory recipes, honey brings a unique sweetness that complements the savory fried chicken and adds a touch of gourmet flair to this classic comfort food.
What to serve it with?
I love serving my delectable Buttermilk Fried Chicken & Honey Butter Cornbread with a side of collard greens simmered to perfection. The earthy bitterness of the greens balances the savory richness of the chicken, creating a symphony of flavors that dance on my palate. Collard greens remind me of cherished family gatherings in Jamaica, where we would share stories and laughter over a steaming pot of these leafy greens. This side dish not only complements the crispy chicken and sweet cornbread but also adds a touch of nostalgia and warmth to the meal, making every bite a taste of home.
Summary
As we wrap up this culinary journey, I invite you to recreate my Soulful Southern Delight in your own kitchen and experience the magic of flavors that bring a taste of the South to your table. Tell me, dear readers, which part of this recipe speaks to your soul – is it the crispy fried chicken, the honey-kissed cornbread, or perhaps the comforting collard greens? Share your thoughts in the comments below, and let’s continue to bond over our love for soulful cuisine. Remember, every dish tells a story – what’s yours? Until next time, happy cooking and may your kitchen always be filled with laughter and delicious aromas. Cheers to creating memorable meals that nourish both the body and the spirit!
Here’s the recipe:
Soulful Southern Delight: Buttermilk Fried Chicken & Honey Butter Cornbread
Equipment
- Large mixing bowl
- Baking dish
- Frying pan or Dutch oven
- Whisk
- Measuring cups and spoons
- Spatula or tongs
- Mixing Spoon
- Oven mitts
Ingredients
- 8 pieces Chicken pieces (legs, thighs, breasts)
- 2 cups Buttermilk
- 1 cup Cornmeal
- 2 cups All-purpose flour
- 1/2 cup Honey
- 1/2 cup (1 stick) Butter
- To taste Seasonings (salt, pepper, paprika, garlic powder, onion powder)
- 2 Eggs
- 1 teaspoon Baking powder
- 1 cup Milk
Instructions
- Marinate the Chicken in Buttermilk - Place the chicken pieces in a large mixing bowl and pour the buttermilk over them. Ensure all pieces are coated evenly, cover, and refrigerate for at least 4 hours or overnight for optimal flavor. - For a more flavorful marinade, add a sprinkle of your favorite herbs or spices to the buttermilk mixture.
- Prepare the Honey Butter Cornbread Batter - In a separate bowl, mix the cornmeal, flour, baking powder, a pinch of salt, milk, eggs, and honey until just combined. Do not overmix to keep the cornbread tender. - Try adding a handful of chopped jalapeños or cheese to the cornbread batter for a spicy or cheesy twist.
- Coat and Fry the Chicken - In a shallow dish, combine the flour, salt, pepper, paprika, garlic powder, and onion powder. Dredge each buttermilk-soaked chicken piece in the seasoned flour mixture, shaking off any excess, then fry in hot oil until golden brown and cooked through. - Maintain the oil temperature around 350°F (175°C) for perfectly crispy and evenly cooked fried chicken.
- Bake the Honey Butter Cornbread - Pour the cornbread batter into a greased baking dish and bake in a preheated oven at 375°F (190°C) for 25-30 minutes or until a toothpick inserted in the center comes out clean. - For a richer cornbread, swap some of the milk with buttermilk and add an extra drizzle of honey on top before baking.
- Serve and Enjoy! - Slice the honey butter cornbread and serve alongside the crispy buttermilk fried chicken. Drizzle extra honey butter on the cornbread for a touch of sweetness and enjoy the perfect pairing of flavors. - Complete the meal with classic Southern sides like collard greens, mac and cheese, or coleslaw for a true taste of the South.
