Soul Food
Season 1; Episode 14

Categories: Main Dish, Chicken, Fried

Yield Information
Number of Portions: 8

Southern Fried Buttermilk Chicken
Quantity Unit Ingredient
3 Pound Whole chicken Cut into 8 pieces
2 Cups Buttermilk
1 teaspoon Accent
2 Dashes Hot Sauce Any kind
1 Pinch The Edge
Cups All purpose flour
2 teaspoons The Edge
1 Tablespoon Dried sage
1 Tablespoon Paprika
1 Tablespoon Garlic powder
½ teaspoon Ground ginger


Rinse chicken pieces and pat dry.

Mix next 4 ingredients in a medium bowl – add chicken pieces and marinate for about an hour.

Mix remaining ingredients in a large bowl.

Dredge chicken in flour mixture until all sides are coated well.

Fry in a heavy duty skillet with 1½ quart vegetable/canola oil at 350ºF until golden brown.

Line fried chicken on sheet pan and finish by baking in a 350ºF oven for 20 mins or until internal temperature of thickest part is 165ºF or above.

Categories: Side Dish, Bread, Fried

Yield Information
Number of Portions: 16

Hush Puppies
Quantity Unit Ingredient
Quarts Vegatable oil
2 Large Eggs Scrambled
½ Cup Kernel corn
2 Tablespoons Fresh parsley Chopped
¼ Cup Red pepper Diced
¼ Cup Green pepper Chopped
¼ Cup Onion Diced
1 teaspoon Garlic Minced
Cup Self rising corn meal
2 Cups Self rising flour
1 Cup Granulated sugar
Cup Buttermilk


Heat oil in a large skillet to 350º F. 

Mix the next ten ingredients in a medium bowl until biscuit consistency (crumbly dough).

Slowly add buttermilk into batter, stirring constantly, until desired consistency is achieved, It should be like a spoonable pudding.

Drop spoonfuls CAREFULLY into the hot oil, fry for 4 minutes and flip to brown evenly. Cook for another 2-3 minutes and remove onto a plate lined with paper towels and reserve.

Categories: Side Dish, Potatoes

Yield Information
Number of Portions: 10

Sweet Potato Fries
Quantity Unit Ingredient
5 Large Sweet potatoes Sliced into ¼" strips
Quarts Vegatable oil
1 Pinch The Edge


Soak cut potatoes in water until ready to cook.

Strain well and pat dry with a paper towel. Fry in 350º F oil for 4 minutes or until they are golden brown. Remove from oil onto a paper towel lined plate and sprinkle with The Edge.

Categories: Main Dish, Fish, Spicy

Yield Information
Number of Portions: 4 Servings

Fried Tilapia
Quantity Unit Ingredient
1 Pound Tilapia in 4 ounce filets
1 teaspoon Olive oil
2 Parts Luzianne Creole Spice
1 Part The Edge
½ Part Dried basil
1 Part Chili powder
1 Part Ground Cumin
½ Part Cayenne pepper


In a heavy skillet, preferably cast iron, heat the pan, and when you are ready to add fish, pour the oil in first.

Mix spices together. Pat the fish liberally with a teaspoon or so of the spice blend on both sides and CAREFULLY place into hot pan.

Cook the first side for 2 minutes or until the edges of the fish start to turn white. Flip the fillet and cook for another 2 minutes.

Remove from pan with a spatula and enjoy!