Southern Favorite Recipes

1. Southern Fried Chicken

Golden, crispy, and seasoned to perfection—this classic fried chicken is a Southern staple.

Ingredients:

  • 1 whole chicken, cut into pieces
  • 2 cups buttermilk
  • 2 cups all-purpose flour
  • 1 tsp paprika
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • Oil for frying

Instructions:

  1. Soak chicken in buttermilk overnight.
  2. Mix flour, paprika, garlic powder, salt, and pepper.
  3. Dredge chicken in flour mixture and let rest 10 minutes.
  4. Fry in hot oil at 350°F until golden and cooked through.

2. Shrimp and Grits

Creamy, cheesy grits topped with Cajun-seasoned shrimp and bacon.

Ingredients:

  • 1 lb shrimp, peeled and deveined
  • 4 slices bacon
  • 1 cup grits
  • 2 cups chicken broth
  • 1 cup milk
  • 1 cup shredded cheddar cheese
  • Salt, pepper, Cajun seasoning

Instructions:

  1. Cook grits in broth and milk, stir in cheese.
  2. Cook bacon and set aside; sauté shrimp in bacon fat with seasoning.
  3. Serve shrimp and crumbled bacon over grits.

3. Chicken and Dumplings

Comfort food at its finest—tender chicken in a rich broth with soft, pillowy dumplings.

Ingredients:

  • 1 rotisserie chicken, shredded
  • 6 cups chicken broth
  • 2 cups self-rising flour
  • 3/4 cup buttermilk
  • 1/4 cup shortening
  • Salt and pepper

Instructions:

  1. Bring broth to boil, add chicken.
  2. Mix flour, buttermilk, and shortening into dough; roll and cut dumplings.
  3. Add dumplings to broth, simmer 20 minutes until tender.

4. Biscuits and Sausage Gravy

Fluffy Southern biscuits smothered in creamy sausage gravy.

Ingredients:

  • 1 lb breakfast sausage
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • Salt and black pepper
  • Fresh baked biscuits

Instructions:

  1. Cook sausage, add flour and stir for 2 minutes.
  2. Whisk in milk, simmer until thick.
  3. Season and pour over biscuits.

5. Collard Greens

Slow-simmered with smoked meat for rich Southern flavor.

Ingredients:

  • 2 lbs collard greens
  • 1 smoked ham hock
  • 1 onion, chopped
  • 4 cups chicken broth
  • 1 tbsp apple cider vinegar
  • Salt and pepper

Instructions:

  1. Simmer ham hock and onion in broth for 30 mins.
  2. Add greens and cook until tender, about 45 mins.
  3. Season with vinegar, salt, and pepper.

6. Cornbread

Golden and slightly sweet, the perfect side to any Southern meal.

Ingredients:

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tbsp baking powder
  • 1 cup milk
  • 1 egg
  • 1/4 cup vegetable oil

Instructions:

  1. Preheat oven to 400°F. Mix dry and wet ingredients separately.
  2. Combine and pour into greased skillet or pan.
  3. Bake 20–25 minutes or until golden brown.

7. Fried Green Tomatoes

Crispy and tangy, a must-try appetizer or side dish.

Ingredients:

  • 4 green tomatoes
  • 1 cup cornmeal
  • 1/2 cup flour
  • 2 eggs, beaten
  • Salt and pepper
  • Oil for frying

Instructions:

  1. Slice tomatoes and season with salt.
  2. Dredge in flour, dip in egg, coat with cornmeal.
  3. Fry in oil until golden brown.

8. Jambalaya

Spicy and hearty—this rice dish is packed with sausage, chicken, and shrimp.

Ingredients:

  • 1 lb sausage, sliced
  • 1 lb chicken, cubed
  • 1/2 lb shrimp
  • 1 green pepper, chopped
  • 1 onion, chopped
  • 2 cups rice
  • 4 cups chicken broth
  • Cajun seasoning

Instructions:

  1. Sauté meats and vegetables.
  2. Add rice, broth, and seasoning; simmer until rice is done.
  3. Add shrimp in last 5 minutes of cooking.

9. Sweet Potato Casserole

Sweet, creamy, and topped with crunchy pecans or marshmallows—perfect for holidays.

Ingredients:

  • 4 cups mashed sweet potatoes
  • 1/2 cup sugar
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup butter
  • 1 tsp vanilla
  • Pecan topping or marshmallows

Instructions:

  1. Mix potatoes, sugar, eggs, milk, butter, and vanilla.
  2. Pour into baking dish, top with pecans or marshmallows.
  3. Bake at 350°F for 30 minutes.

10. Banana Pudding

A beloved Southern dessert with layers of pudding, wafers, and fresh bananas.

Ingredients:

  • 1 box vanilla wafers
  • 4 bananas, sliced
  • 1 box instant vanilla pudding mix
  • 2 cups milk
  • 1 tub whipped topping

11. Healthy Chicken Soup

 

Instructions:

  1. Prepare pudding with milk.
  2. Layer wafers, bananas, pudding, and repeat.
  3. Top with whipped topping and chill for 2 hours.

 

INGREDIENTS
3 tbsp extra virgin olive oil (use 2 tbsp + 1 tbsp garlic oil for low fod map)
1 large leek, cut into thin rings
2 large carrots, diced
1 cup celery, diced
3 cups white cabbage, finely shredded
180 g mushrooms, sliced (I like wild shiitake, king oyster or enoki)
1 bulb fennel, finely sliced
2 tbsp fresh rosemary leaves, finely diced
2 tbsp fresh thyme leaves, finely diced
25 g fresh parsley, finely chopped
3 garlic cloves, minced (substitute for 1 tbsp garlic oil for low fod map)
1/2 - 1 tsp flaked sea salt, to tatse
1/2 tsp cracked black pepper
3 bay leaves
1.2 litres chicken stock
3 cups Shredded cooked roast chicken

 

Method
Add 2 tbsp of olive oil to a large stock pot. Heat on a medium heat then add the leek, carrots and celery. Saute for 3 - 4 mins until soft.
Add the Mushrooms, cabbage and fennel for 2 - 3 mins until just soft. Add the herbs, garlic (if using), salt and pepper for 30 seconds.
Add the stock and bay leaves and bring to the boil. Reduce to a simmer and simmer for 10 mins. Add the cooked chicken and cook for 10 more mins until flavoursome.
Serve with remaining olive oil or add a good know of ghee or butter.
Option to add a small squeeze of lemon juice if you like.

 

Nutrition (per serving)
Calories: 378kcal | Carbohydrates: 23.1g | Protein: 33.2g | Fat: 18.6g | Saturated Fat: 4.6g | Fiber: 6.7g | Sugar: 2g
Course Appetizer, Main Course, Side Dish, SoupCuisine British, European, MediterraneanCalories 378