A flavoursome tender breading on the surface with a young and damp center is what Southern cooked Chicken is all regarding. It’s the kind of finger-licking-good nutrient that appeals to everybody. Serve it together with your favorite homestyle sides and wash it all down with a glass of sweet tea for a style of the South in your mouth.

To Season Or to not Season
Typically, the approach cooked chicken is seasoned within the South, depends alone on however you grew-up intake it. Some cooks add herbs to the flour, some steep chicken items in sauce, some add additional seasonings additionally to common salt and black pepper to the breading.

Delicious Southern Fried Chicken
Delicious Southern Fried Chicken

Some cooks season the dredge and not the chicken and a few, like myself, season each single layer beginning with the chicken, the egg wash and therefore the flour. I’m not one to mention any of these ways in which are wrong, and feel you must have some liberty to create it your own with the flavour roof of the mouth that you just fancy most. My rule of thumb is, if you wish the flavour then it’s a win. Not being a follower of bland cooked chicken, I positively select seasoning each layer.

Who will Learn To Fry Chicken?
Most significantly, be assured that anyone will learn the simplest technique for creating cooked chicken. simply detain mind that it takes observe. once cookery, there are invariably variables therefore, observe makes good. There are such a big amount of facet dishes that go well with cooked chicken like mashed potatoes, inexperienced beans, cole slaw, homestyle deviled eggs and milk biscuits. within the summer, a tasty dish would be slices of contemporary tomato and cucumbers from the garden. It’s sensible for the soul quite food.

Delicious Southern Fried Chicken


  • 1 whole fryer chicken cut into 8 pieces
  • 3 1/2 tsp seasoned salt divided
  • 2 tsp freshly ground black pepper divided
  • 3 cups buttermilk divided
  • 3 cups all purpose flour
  • 1/2 cup cornstarch
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 3 large eggs
  • 1 tsp hot sauce
  • Oil for frying preferably peanut or vegetable oil


  1. Season chicken pieces on all sides with 1 tsp seasoned salt and 1/2 tsp black pepper. Place into an oblong baking dish and cover with 2 1/2 cups buttermilk. Turn to coat. Chill overnight, turning once.
  2. 30 minutes before frying: Remove chicken from buttermilk, discard marinade. On a plate sift together the flour, cornstarch, 2 tsp seasoned salt, 1 tsp black pepper, garlic powder, onion powder and paprika. 
  3. In a large shallow bowl whisk together the eggs, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 cup buttermilk and hot sauce. 
  4. Dredge chicken pieces in flour, into egg wash then into flour again. Arrange on a baking sheet. Let stand for 30 minutes to bring to room temperature and set breading. 
  5. To fry: Preheat the oven to 200°F. Prepare a rimmed baking sheet with an oven safe baking rack. Set aside.
  6. Fill a 12-inch cast iron skillet between 1/3 full with oil. Heat to 350°F. Carefully lower chicken pieces in oil. Fry dark meat and white meat separately. 
  7. Maintain oil temperature around 350°F. Fry chicken in batches cooking dark meat pieces and white meat separately. Cook for 10-15 minutes per side or until juices run clear and the internal temperature reaches 165°F. Turn carefully using tongs to avoid splatters.
  8. Place fried pieces on rack and keep warm in oven between batches.
  9. Rest for 10 minutes before serving. 


Chili Lime cut Bites – beefsteak Bites tossed in a very chili lime sauce and cooked to a splendidly tender perfection. Effortless, fifteen minute formula packed with superb flavors!

Chili Lime cut Bites are excellent for a straightforward and fast dinner, however are even as nice as a celebration snack; hullo New Year’s celebrations!

Chili Lime Steak Bites Recipe
Chili Lime Steak Bites Recipe

Also! This cut bites formula is from my friends, adult female and Chad, and their book of facts, the easy Kitchen: fast and simple Recipes detonating with Flavor.

If you're searching for a replacement book of facts, OR a unpunctual Christmas gift, get this book of facts crammed with savory photos and mucho sapid recipes.

Chili Lime Steak Bites Recipe


  • 1 pound top sirloin steak, cubed
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chili paste (add more if you like it spicier)
  • 1 tablespoon honey
  • 2 tablespoons olive oil
  • 2 limes, zested and juiced


  1. Cut the steak into 1/2-inch cubes.
  2. Place the steak cubes in a mixing bowl; season with salt, pepper, and garlic powder and stir to coat the steak bites.
  3. Add chili paste and honey to the steak bites; stir until well coated.
  4. Heat a 10-inch cast iron skillet over medium-high heat.
  5. Hold your hand 6 inches above the skillet, and when you can feel the heat, add the olive oil and swirl it around.
  6. Add steak bites to the hot skillet in a single layer. If it doesn't sizzle, the skillet is not hot enough.
  7. Sear the steak bites for 1 minute - do not move them around.
  8. Using tongs, flip the steak bites over.
  9. Continue to sear for a minute longer, or until done.
  10. Transfer steak bites to a plate; set aside.
  11. Add the lime zest and lime juice to the hot skillet and stir to combine; pour the lime sauce over the steak bites.
  12. Serve.


This cut marinade is created with vegetable oil, soy sauce, garlic, lemon, herbs and spices, and takes simply five minutes to place along. It adds a lot of flavor to any cut of beef and may be used for grilled, grilled or cooked marinated cut.

I love to use marinades in preparation, it adds such a lot nice flavor with little or no effort. I often infuse chicken, shrimp and salmon, and that i invariably have this superb cut marinade in my constant rotation.

The Best Steak Marinade
The Best Steak Marinade

This cut marinade could be a mix of soy, olive oil, juice, Worcestershire, garlic, Italian seasoning and spices. combine everything along in either a bowl or a gallon sized electric refrigerator bag. Add your cut, and provides it a minimum of one hour to absorb all that nice flavor!

I recommend marinating your cut for a minimum of 1 hour, however if you have got time, it’s extremely best to infuse your cut for a minimum of 6-8 hours. you'll be able to leave your cut within the marinade for up to twenty four hours if you like.

The Best Steak Marinade

  • 1/3 cup soy sauce
  • 1/4 cup lemon juice
  • 1/2 cup olive oil
  • 1/4 cup Worcestershire sauce
  • 2 teaspoons minced garlic
  • 1 tablespoon Italian seasoning
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder

  1. Place all the ingredients in a bowl or in a resealable gallon sized freezer bag. Mix to combine.
  2. Add steaks to the marinade. Marinate for at least 1 hour, or up to 24 hours.
  3. Cook steak as desired. Marinade makes enough for 2 pounds of steak.


These twix cookie bars area unit a delicious turn out of my favorite candy – Twix. A shortbread cookie base, chewy caramel middles and soft chocolate super these home-cured Twix bars area unit a positive crowd-pleaser.

Anyone United Nations agency extremely is aware of Pine Tree State is aware of what proportion i really like Twix. I bear in mind in elementary school saving up my cash therefore I may purchase a Twix at the scholar store. the college wasn’t allowed to sell candy bars to the scholars, however since Twix claim to be “cookie bars” instead of candy bars, they got away with it.

Twix Cookie Bars
Twix Cookie Bars

The perfect home-cured Twix bars
This past year I even have determined to return up with an ideal home-cured Twix cookie bar. simply the proper texture and sweetness. to not replace Twix per say. however to create a cookie bar which will stand next to that while not being shamefaced. That has been my goal. And speaking as a Twix knowledgeable (if consumption many Twix in my lifespan qualifies Pine Tree State to be associate expert), i think I even have so much exceeded my expectations with this instruction.

This instruction is created in 3 layers: a light-weight shortbread cookie crust, a chewy caramel center, and a soft chocolate high. every layer will stand on its’ own for appetisingness, however place them along and one thing wonderful happens. A delicious cookie bar is formed that's much excellent in each manner.

Twix Cookie Bars


  • 1 cup (2 sticks) salted butter room temperature
  • 1 cup (4.5 ounces) powdered sugar
  • 2 cups (10 ounces) all-purpose flour
  • 1 teaspoon pure vanilla extract


  • 6 tablespoons salted butter
  • 1/8 teaspoon salt
  • ½ cup light corn syrup
  • 1 cup (7.5 ounces) granulated sugar
  • 1 cup heavy whipping cream, divided
  • 1 teaspoon pure vanilla extract


  • 1 ¼ cups (8 ounces) milk or dark chocolate (see note)
  • 1/3 to 1/2 cup (3.5 ounces) heavy whipping cream (see note)

For Crust Layer:

  1. Preheat the oven to 300 degrees F. Line a 9×13” pan with tin foil, spray bottom and sides, and set aside.
  2. In a large bowl, combine the butter, powdered sugar, flour, and vanilla and mix with a pastry blender or fork until is very crumbly and sticks together when pressed your hands. With your hands, press the crust gently into the prepared pan. 
  3. Bake in preheated oven for 40 minutes or until lightly golden brown. Remove from oven and let cool.

For Caramel Layer:

  1. While crust is cooking, combine in a medium saucepan over low heat the butter, salt, corn syrup, sugar, and ½ cup of the cream. Warm the ingredients slowly until the butter is melted (about 10 minutes). Gently stir to combine, being careful not to stir too vigorously and splash the liquid on the sides of the pan. The low heat will help the ingredients melt evenly so the butter does not separate.
  2. Once the caramel ingredients have warmed and melted, increase the heat to medium-low. The caramel should maintain a simmer, but not be so hot that it is burning on the bottom. Keep cooking at a simmer WITHOUT STIRRING for about 20-30 minutes until temperature reaches 235 degrees F. 
  3. Pour in the remaining ½ cup of cream. Gently swirly the caramel with a wooden spoon once or twice. Then let it simmer WITHOUT STIRRING or adjusting the temperature for 10-15 minutes until the temperature returns to 235 degrees F.
  4. Take the caramel off the heat and carefully stir in the vanilla. Then pour over the cooled crust (it’s okay if it’s not cooled completely) and quickly smooth it until it’s evenly distributed. Let caramel layer cool for 45 to 60 minutes in the refrigerator before adding the chocolate layer.

For Chocolate Layer:

  1. Add the chocolate chips and cream to a microwavable bowl (or alternately you can use a double boiler to melt). Microwave them in two or three 30-second intervals, stirring well in between just until the chocolate starts to melt. Be careful not to over melt it or it will seize (meaning it will get hard and then never melt again), especially milk chocolate.
  2. Pour chocolate layer over set caramel layer and smooth it until it’s evenly distributed. Refrigerate for 3-4 hours until the cookie bars are set completely. Carefully remove the tin foil and cut into four rows of eight bars for 32 bars total. 
  3. These cookie bars can be eaten immediately, stored in an airtight container in the refrigerator for a couple of weeks, or frozen for a couple of months. For best results, let come to room temperature before serving so caramel is soft.


Mike truly turned up his nose once I told him i used to be getting to fix this Creamy Potato & Hamburger Soup.He seriously thinks he doesn’t like hamburger in soups.

Every time I state golf shot boeuf in a very soup, he tells ME he doesn’t am fond of it. then each single time I build a soup with boeuf in it, he loves it.

Creamy Potato & Hamburger Soup
Creamy Potato & Hamburger Soup

Easy Hamburger Soup
This would be good for holiday once church, Christmas lunch, a brand new Year’s party or any ol’ time of the year. It’s occurring the regular rotation soup list, for sure. i really like however simple it's, however follow the bones hearty it's and most of all, however microphone argues with ME whenever I build it. 

You can build this soup on the stove prime, simply follow the directions and once it involves preparation time, simmer on the stove in a very giant pot. Then at the top, add within the farm.

Creamy Potato & Hamburger Soup


  •  1 1/2 lbs lean ground beef
  •  1 medium white onion peeled and diced
  •  1 large garlic clove minced
  •  6 cups of chicken broth
  •  6 cups of peeled & diced Russet potatoes
  •  2 cups of your favourite frozen vegetable mix
  •  3 tsp dried basil
  •  2 tsp dried parsley flakes
  •  1 1/2 cups milk
  •  2 tbsp cornstarch
  •  8 ounces Velveeta cheese cubed


  1. In a large skillet ,fry the ground beef and onions until the onions are soft and the ground beef browned. Drain the grease.
  2. Fry the garlic until browned and fragrant. Add the beef mixture to the crockpot or stockpot on the stove.
  3. Add in the potatoes, broth, vegetables, basil and parsley.
  4. Cook in the crockpot on low for 6-8 hours, on high for 3-4, or simmer on the stove until the potatoes are tender and starting to dissolve sightly.
  5. Whisk the cornstarch into the milk, then whisk into the soup. Add the Velveeta and let it melt, stirring occasionally. When it's melted in completely, spoon into bowls and serve.

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