Fried Chicken and Country Cooking From a Redneck Kitchen Review

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Juicy crispy Fried Chicken

I recently got my hands on Francine Bryson’s Country Cooking from a Redneck Kitchen. Francine Bryson has won over 200 local and national baking competitions, and has been the runner-up on CBS The American Baking Competition. She is also the author of the bestselling cookbook Blue Ribbon Baking from a Redneck Kitchen (a cookbook I would love to get my hands on).

Francine’s new cookbook is not only a collection of recipes that Francine has created over the years but includes recipes that Francine has collected over the years from her mom, dad, aunts, friends, and especially her nana. This cookbook is full of family secret recipes and as such is old school when it comes to ingredients- there is no skimming on butter, or the use of shortening. Quite a few recipes are picnic style food and not always the healthiest of recipes. It might not be my kind of daily cooking, but the cookbook does have a few treasures and some things I would cook when serving a gathering.

Juicy crispy Fried Chicken

True to its name, Country Cooking from a Redneck Kitchen is full of classic american food and plenty of southern style cooking. I did have a tough time choosing a recipe though. With me off sugar for a month, I could not pick a recipe from the dessert section, which I think is Francine’s forte. Even though I did not try any recipe from the dessert section I have bookmarked “Aunty Fanny’s Buttermilk Pie”, “Sweet Potato Spice Cake” , ” Strawberry Custard Trifle”, “SchoolYard Peanut Butter bars”, and so many others.  There are a lot of pork and beef recipes too, which I don’t cook at home – there is a squirrel pot pie in the mix too which I found so bizarre. But the cookbook does have an entire chicken section, and that’s where I found today’s recipe for fried chicken. I love good fried chicken, but have never made it at home.

This fried chicken recipe is actually her dad’s and Francine claims its the best fried chicken you will ever eat. I have a hard time with tagging something the best, but it definitely is one of the juiciest fried chicken I have had with a nice crispy skin. Her dad’s secret is to season the chicken and lets it overnight in the fridge. The seasonings penetrate the chicken and keep it moist inside and crisp outside.

I did have some trouble frying- since I dont deep fry stuff often, my deep frying skills are seriously lacking. Instead of a golden crust, I got a darker color, but thankfully I did not dry the chicken.

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Rhubarb Crumb Cake

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Rhubarb Crumb Cake

I have had eyes on this crumb cake for almost 7 years (or maybe more). If you have the memory of an elephant (and have been reading all my posts) then you would probably remember me mentioning that Smitten Kitchen was one of the first blogs I started following. This was much before I started my own blog. Around the time I was introduced to her blog, I stumbled upon her rhubarb crumb cake post. With one third cake and two thirds streusel topping, I knew this was a cake for me.

It took Deb eight months to make the cake after getting her hands on the recipe. It has taken me 7 years. When I first saw the recipe I was still living in India. I am not sure if it is available now, but 7 years back rhubarb wasn’t a fruit you got in India. It did not strike me that I could just use strawberries and still have a big crumb coffee cake, or probably it did but I wanted a rhubarb crumb coffee cake and let the recipe be. So instead of going with another fruit, to get my fix of this big crumb coffee cake I would just open Deb’s site and drool over the pictures.

Rhubarb Crumb Cake

Rhubarb Crumb Cake

Even after moving to the US, being in a small town in Arizona I would always miss out on rhubarb season and the chance of baking this cake. When I saw rhubarb in the market in Dallas, I had no doubt that I would finally be making the cake I have dreamt of making for so many years now. And I am so glad I did. This cake did not disappoint.

The crumb is the best part and it does make a lot of the cake. When I was scraping the batter in the pan I was surprised at how little the quantity was and was afraid that it would be just crumb. Fortunately the cake does rise in the oven and I had a good ratio of cake to crumb.

This cake would be perfect for Mother’s Day this weekend. Can’t find rhubarb? Make it with strawberries. I would go ahead to suggest to add strawberries along with your rhubarb too if you wish. Deb suggests blueberry, raspberry, sour cherry or any other tangy fruit filling. In case using a different fruit, you will need to adjust the sugar level accordingly. Rhubarb being more tart needs more sugar.

Rhubarb Crumb Cake

Talking about Mother’s Day, I thought about doing a round up of a few recipes on the blog that are courtesy my mom.

My love for baking stems from the countless home made cakes my mom baked for us when we were growing up. Her constant experimentation in the kitchen and whipping up dishes we had never heard of but loved eating is why all of three of us (my dad, brother and I) have such a love for food. These are some of her most asked for recipes and I have rounded them up for Mother’s Day for you. They would be perfect for Mother’s Day brunch or for any other occasion or even for a weeknight meal. (Click on the picture or the title for the recipe)

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GMT: Poha Patties

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Poha Patties

One of my favorite Indian breakfasts (besides aloo paratha) is Poha.

Poha is flattened dehusked rice and is an easily digestible form of raw rice. Being quick to cook with, you will find poha as a very popular choice for breakfast in most Indian households. It also makes a healthy snack option, given its nutrition benefits.

Poha is high in iron, rich in fibre and also a healthier option to get your fix of carbs in the morning. And that is why it features on lot of indian tables as a breakfast option.

Poha Patties

Even though celiacs should consult with their doctor before eating poha, poha is known to have very low amounts of gluten, making it fit for certain people who are uncomfortable with gluten. Poha is also very good for diabetics as it promotes slow release of sugar into the bloodstream. It also keeps you full for a longer time. (ref: thehealthsite.com)

While I have a great recipe for poha with veggies which I make often (I will definitely share it with you one of these days), today I am sharing this quick and easy poha patties recipe. Poha Patties is great to serve as an evening snack or even for breakfast. It also makes a great addition in your kids’ lunch boxes. You can make variations to the basic recipe I am sharing today by adding boiled peas, or peanuts. Use cilantro or mint leaves if you can’t find curry leaves. Curry leaves and poha can be found in most Indian grocery stores.

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