Classic Southern Dishes
Well I hope you like southern cooking because today’s post is all about classic southern dishes. Now, if you’re from the south chances are you were raised up eating most of these foods. Every Sunday my family gathers around the table and eats a big ol’ lunch together and it’s not uncommon that one of these dishes is there. A Southern tradition that has been around as long as sweet tea has graced porch swings. These vintage recipes have stood the test of time and continue to bring comfort and delight to generations to come. If you have not tried these recipes before go on ahead and give em’ a try, they’re sure to be a hit!
Classic Buttermilk Biscuits
Classic Buttermilk Biscuits are a classic southern comfort food that have been enjoyed for generations. With just a few simple ingredients, they can be served in a multitude of ways. Slather with butter, jelly or jam, honey, and even sausage gravy. However you prefer your biscuits, they are sure to pair nicely with any southern meal.
Ingredients:
- 2 Cups All-Purpose or Bread Flour
- 2 Tsp Baking Powder
- 1/4 Tsp Baking Soda
- 1 Tsp Salt
- 7 Tbsp Unsalted Butter, chilled and cubed
- 1 1/2 Cups cold Buttermilk
- 2 Tbsp Unsalted Butter (for brushing)
Instructions:
- Preheat oven to 425°F. Grease a large cast iron skillet (I like to use lard or bacon grease but you could also just use butter or whatever you have on hand)
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cut in the chilled, cubed butter and work it in with your hands or a pastry blender until the mixture resembles course crumbs.
Southern Fried Chicken
Fried chicken is probably one of the most popular southern dishes in the south. Traditionally, fried chicken is made by marinating the meat in buttermilk and then dredging in a mixture of flour and spices before frying to a perfect golden brown. There are countless variations of the classic fried chicken recipe out there. Some people like to add hot sauce or other spices to the dredging to give a spicy kick.
Ingredients:
- 1 Whole Chicken, cut into pieces
- 2 Cups Buttermilk
- 2 Cups All-Purpose Flour
- 1 Tbsp Garlic Powder
- 1 Tbsp Onion Powder
- 1 Tbsp Paprika
- 1 Tbsp Cayenne Pepper
- 1 Tbsp Black Pepper
- 2 Tsp Salt
- Oil for Frying (I prefer to fry in Tallow as it’s tastier and healthier) If you’d like to learn how to render your own tallow, you can read about that here.
Instructions:
- Place all of your chicken into a large bowl and cover with the buttermilk. If chicken is not fully covered, add a little more buttermilk. Refrigerate for at least 2 hours or overnight.
- In a separate bowl, mix together the flour and all of your seasonings.
- Remove each piece of chicken from the buttermilk and dredge into the flour mixture, shaking off any excess.
- In a large skillet or Dutch oven, heat two inches of oil or tallow to 350°F. A thermometer such as this one can help you achieve the perfect temperature.
- Carefully add the chicken to the hot oil and fry for 10-15 minutes, turning occasionally, until golden brown and fully cooked through.
- Remove the chicken from the oil and drain on a wire rack or paper towels.
Brunswick Stew
The history of Brunwick stew is a debated topic as both Georgia and Virginia lay claim to it’s origins. In Georgia, you can find a plaque on an old iron pot in Brunswick that states the first Brunswick stew was made in it on July 2, 1898. You can read more about this and see a photograph of the pot by clicking here. However, Virginia claims that one of their state legislator’s chef invented the recipe in 1828 during a hunting expedition. While we may never know this recipes true origin, it is for certain that this has been a beloved recipe across multiple regions for generations.
Ingredients:
- 2 lbs. Chicken (Cooked and Shredded)
- 1 lb. Pulled Pork or Smoked Ham, Chopped
- 1 Large Onion (Diced)
- 2 Cloves Garlic (Minced)
- 2 Cans Diced Tomatoes
- 1 Can Creamed Corn
- 1 Can Lima Beans, Drained
- 1 Cup Chicken Broth
- 1/2 Cup Barbecue Sauce
- 2 Tbsp. Worcestershire Sauce
- Salt and Pepper to Taste
Instructions:
- In a large pot or dutch oven, sauté the onions and garlic until tender.
- Add in the remaining ingredients minus your seasonings and bring to a simmer, stirring occasionally for 30 minutes.
- Add salt and pepper to taste and that’s it!
Southern Tomato Gravy
Tomato gravy can be traced back to the early settlers in the Appalachian region of the United States. Settlers of Appalachia would use whatever ingredients they had on hand to create filling and satisfying meals. Tomato gravy was created as a way to stretch out meager supplies of meat and vegetables and quickly became a popular dish in the South. This versatile sauce can be customized with a variety of seasonings and spices and eaten over biscuits, grits, rice, or even eggs.
Ingredients:
- 6 Tbsp Bacon Fat (Bacon fat is really going to elevate this dish but if you do not have any you can substitute with butter)
- 1/2 Onion Diced (Optional)
- 3 Tbsp All-Purpose Flour
- 1 Can Diced Tomatoes (Undrained) or about 15oz of homemade roasted tomatoes finely diced.
- 1 C. Chicken Broth
- 4 Tbsp. Heavy cream
- Salt and Pepper to taste
- 1 Pinch of Sugar
- In a large skillet over medium heat, add in bacon fat or butter. Once melted, add in diced onions and cook until tender.
- Pour in flour and whisk until browned. Slowly whisk in chicken broth little by little until smooth.
- Add in undrained tomatoes and stir until thickened. Then add in heavy cream, sugar, and season to taste.
Southern Chicken Fried Steak
Ingredients:
- 4 Thinly Cut Chicken Breasts
- 1 1/2 Cups All-Purpose Flour
- 2 Tsp Fresh Ground Black Pepper
- 2 Tsp Salt (I prefer Himalayan Pink or Celtic Salt as they are healthier and rich with minerals)
- 1/2 tsp Cayenne
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 3 Large Eggs
- 1 1/2 Cups Whole Milk
- Oil for frying (I use Tallow)
Instructions:
- With a meat tenderizer pound each chicken breast until each piece is the same thickness. Season the chicken with salt and black pepper.
- In a shallow disk, whisk together the eggs and milk.
- In another dish, whisk together flour along with the cayenne, garlic powder, and onion powder.
- Dredge each piece of meat into the flour mixture, then the egg mixture, and then back into the flour mixture.
- Set the coated chicken aside and allow to rest for 15-20 minutes. In the meantime, heat a large skillet with 1/2-1 inch of oil or tallow over medium high heat.
- Once oil is hot, carefully add each piece of chicken and fry for 3-4 minutes per side or until golden brown and cooked through.
- Remove the steaks from oil and drain on paper towels.
Southern Squash Casserole
Ingredients:
- 6 Cups thinly sliced summer squash
- 1 Medium Onion, finely chopped
- 1/2 lb. bacon, chopped
- 4 Tbsp. Butter
- 1 Tsp. Salt
- 1/4 Tsp. Cayenne Pepper
- 1/2 Tsp. Black Pepper
- 2 Eggs, Beaten
- 1 Cup Shredded Cheddar Cheese
- 1/2 Cup Sour Cream
- 1/4 Cup Mayonnaise
- 1 Sleeve Ritz Crackers, Crushed
Instructions:
- Preheat oven to 350°F
- In a large skillet, melt butter over medium heat.
- Add in chopped bacon and cook until crispy and set aside leaving remaining butter and bacon grease in the skillet.
- Add in onion and squash and sauté until tender. Season with salt, cayenne pepper, and black pepper.
- In a large bowl, whisk together beaten eggs, shredded cheese, sour cream, and mayonnaise.
- Add the egg mixture to the skillet of squash along with the bacon that was set aside and stir well.
- If using a cast iron skillet you can leave the mixture in the skillet or transfer to a 9×13 baking dish.
- Top with crushed ritz crackers and bake for 30-35 minutes or until the filling is set and top is golden brown.
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