They say southern food is comfort food. Warm, mouthwatering, delicious, and good eatin’. You’ll love these simple recipes even if you don’t live in the South! Grab the butter, because mama’s frying up some good, homemade, southern cookin'!

Chicken and Waffles

Ingredients

• 1 1/2 pounds skinless, boneless chicken tenders
• 1 cup flour
• 2 tspns garlic powder
• 1 cup buttermilk
• 1 cup breadcrumbs
• Kosher salt
• Pepper
• 1 (24 ounce) package Biscuit Mix
• Maple syrup or hot sauce (your choice)
• 3 casserole-like dishes

Preparation

1. Heat oil to 350 degrees F in deep fryer.
2. Season chicken tenders on both sides with Kosher salt and pepper.
3. Whisk all-purpose flour and garlic powder together in medium casserole dish.
4. Add buttermilk to a second casserole dish, and the bread crumbs to third casserole dish.
5. Drop and spread seasoned tenders with flour, buttermilk, and then the bread crumbs.
6. Add chicken to the deep fryer for four minutes, until golden brown and crisp.
7. Drain on paper towel.
8. Prepare waffle batter as directed on packaging.
9. Cook the waffles according to the directions for your waffle iron.
10. Serve waffles topped with the fried chicken. Serve with hot sauce or maple syrup.

Chicken With Potatoes and Carrots

Ingredients

• 8 bone-in, skin-on chicken thighs
• 2 tbspns olive oil
• 2 tspns Kosher salt
• 1 tspn black pepper
• 1 tspn rosemary
• Vegetable cooking spray
• 8 ounces small, sliced carrots
• 1 pkg potatoes, cut in halves
• 1 onion, cut into 8 pieces

Preparation

1. Preheat oven to 375 degrees F.
2. Rub chicken thighs evenly with 1 tbsp. olive oil.
3. Mix and stir salt, pepper, and rosemary in a small bowl. Sprinkle chicken thighs evenly with 3 tsp. of the mixture.
4. Mix and stir potatoes, carrots, and onions in large bowl.
5. Drizzle with remaining 1 Tbsp. olive oil, and sprinkle with remaining 1 tsp. salt mixture. Coat chicken.
6. Spray with cooking spray a heavy-duty aluminum foil-lined sheet pan. Place in potato mixture.
7. Place chicken thighs 2 to 3 inches apart on top of that.
8. Bake for 55 minutes to an hour or until a meat thermometer inserted in thickest portion of chicken registers 170 degrees F.

Chicken With Roasted Broccoli, Mushroom, and Rice

Ingredients

• 1/3 cup olive oil
• 1 4 lb. chicken, cut
• 3 tspns Kosher salt
• 2 tspns pepper
• 2 pouches of ready-to-serve rice
• 1 lb. broccoli
• 2 pkgs mushrooms, stems removed

Preparation

1. Preheat oven to 425 degrees F.
2. Rub chicken cuts with 1 Tbsp. olive oil, then sprinkle with 2 tsp. Kosher salt and 1 tsp. pepper.
3. Spread rice in even layer in a heavy-duty aluminum foil-lined sheet pan, breaking up clumps.
4. Cut broccoli into pieces.
5. Toss broccoli, 2 Tbsp. olive oil, 1/2 tsp. Kosher salt, and 1/2 tsp. pepper in a medium bowl.
6. Spread over rice.
7. Toss mushrooms and remaining olive oil, Kosher salt, and pepper.
8. Spread over broccoli and rice.
9. Place chicken pieces, skin side up, on broccoli and mushrooms.

Chicken Pie

Ingredients

• 8 frozen buttermilk biscuits
• 1 pkg mushrooms
• 1 tbspn canola oil
• 4 cups cooked chicken, sliced
• 1 can reduced-fat cream of mushroom soup
• 1/2 cup dry white wine
• 1/2 pkg cream cheese, cubed
• 1/2 envelope Italian dressing
• 1 cup frozen baby peas, thawed
• 1 onion, diced

Preparation

1. Bake biscuits according to package directions.
2. Saute onion in hot oil in large skillet over medium-high heat on stove until golden brown.
3. Add mushrooms and cook until tender.
4. Stir in chicken and other ingredients until heated well.
5. Stir in peas, and cook 2 minutes. Spoon chicken mixture over hot halved biscuits.

Chicken and BBQ Chicken Pizza

Ingredients

• 3/4 cup chopped red onion
• Cooking spray
• 1 1/2 cups shredded rotisserie chicken breast
• 1/2 cup unsalted chicken stock
• 1/4 cup marinara sauce
• 1/4 cup BBQ sauce
• 3 thin pizza crusts
• 2 ounces fresh cheese, sliced
• 1/3 cup chopped green onions
• 1/2 tspn black pepper

Preparation

1. Preheat oven to 450 degrees F.
2. Heat saucepan over medium heat. Coat with cooking spray.
3. Add onion for 2 minutes.
4. Stir in stock, chicken, marinara, BBQ sauce.
5. Cook until heated.
6. Remove pan from heated stovetop.
7. Spread 1/2 cup chicken mixture over each crush evenly.
8. Spread cheese evenly.
9. Place pizzas in oven for 9 minutes or until cheese melts
10. Top with onions and pepper.

Grilled Chx and Potatoes

Ingredients

• Leek
• 1 1/2 lbs small potatoes, cut in halves
• 2 tbspn crushed red pepper and garlic
• 4 tbspn olive oil
• 1 1/2 tspn salt
• 2 (12 ounce) cans frozen limeade concentrate
• 1 1/2 lbs chicken breast
• Lemon juice
• Green onions

Preparation

1. Preheat grill to medium-high heat.
2. Remove root end and top of leek. Cut in half and rinse. Cut into thin long slices.
3. Toss leek, potatoes, 1 tbsp. garlic seasoning, 3 tbsp. olive oil, and 1 tsp. table salt
4. Divide leek mixture among 2 large pieces of heavy-duty aluminum foil. Bring foil sides up over mixture; double fold top and sides to seal closed.
5. Grill foil packets. Cover grill lid, for about 12 minutes.
6. Toss chicken, 1 tbsp. lemon juice, and remaining garlic seasoning, 1 tbsp. olive oil, and 1/2 tsp table salt.
7. Shake packets using tongs and return to grill.
8. Grill chicken 5 minutes. Turn over.
9. Place green onions on grill and grill together chicken, onions and foil packets until chicken is done.
10. Open packets using tongs. Arrange on serving plate.