The words “southern hospitality” bring to mind many pictures of smiling faces and lilting drawls. But the center of any southern home is the kitchen, where the meals prepared are more than just food.
Southern recipes are a legacy of hometown memories, cool summer evenings and cozy winter mornings. Somehow grandmother’s kitchen doesn’t just feed the body, it nourishes the soul.
So allow me to share some of my family’s oldest and best loved southern recipes.
Perhaps it’s best to start with my Grandmother Sylvia’s Famous Fried Chicken and Milk Gravy.
Family pack of boneless, skinless chicken breast, butterflied
1 cup flour
¼ cup olive oil or vegetable oil
Pour oil into skillet and heat on high for 5 minutes
Rinse chicken and butterfly breasts into tenders
Coat tenders liberally with flour
Place chicken in skillet of hot oil, turning often until brown and crispy
Serve up with rice, seasoned green beans and savory milk gravy, makes about 4 servings
1 heaping tablespoon of flour
¼ cup boiling water
½ cup milk
Mix boiling water and flour in measuring cup, stir until clumps are gone.
Pour excess grease from skillet, leave any remaining fried chicken crisps
Pour flour and water mixture into skillet over medium heat
Stir with small whisk until browned.
Pour in milk and stir well with whisk
Add milk until desired consistency is reached