Country Cooking

Learn How to Create a Feast of Classic Country Comfort Foods

One way to make your house feel and smell like a home is with a delicious, home-cooked meal. On a chilly March evening, nothing beats country comfort foods. This feast includes buttermilk brined fried chicken, roasted heirloom carrots and peach bread pudding. Round out your meal with a salad, bread and delicious cocktail for a memorable family meal.  

Buttermilk Brined Fried Chicken

Ingredients for Dried Spice Mix

  • 2 tablespoons white pepper

  • 1 teaspoon ground mustard

  • 5 teaspoons paprika

  • 2 teaspoons fresh black pepper

  • 2 tablespoons garlic powder 

  • 2 teaspoons dried oregano

  • 2 teaspoons cayenne 

  • 1 teaspoon celery salt

  • ½ teaspoon dried thyme

  • 4 teaspoons onion powder 

  • Palm kosher salt 

Additional Ingredients 

  • Whole cut up chicken or 2 bone-in breasts, 2 thighs and 2 drumsticks 

  • 4 cups buttermilk

  • 1 bunch fresh sage

  • ½ of dry spice mixture from above 

  • 2 cups flour

  • ½ cup cornstarch 

  • 1 tablespoon baking powder

  • 4 cups shortening  


  1. Mix dried spice ingredients together.

  2. Mix half the dried spice mixture with buttermilk to make the marinade. Place chicken in large storage bag and pour marinade over top. Add fresh sage and store in refrigerator for up to 24 hours.

  3. Preheat oven to 350 degrees. Prepare a baking rack with a sheet pan for raw chicken and one for cooked chicken. 

  4. Whisk the flour, cornstarch, baking powder and remaining dried spice mix together. 

  5. Heat shortening to 350 degrees, preferably in a cast iron Dutch oven. 

  6. Pull chicken out of buttermilk mixture and let drip. One piece at a time, coat chicken firmly in flour mixture and set on raw chicken rack. 

  7. Place 2 or 3 pieces of chicken in oil and cook 3-5 minutes per side. Place on cooked chicken rack. Put cooked chicken in oven to complete cooking for 15 minutes.

Peach Bread Pudding

  • 1 loaf brioche bread

  • 5 fresh peaches 

  • 2 tablespoons sugar

  • 2 tablespoons butter

  • 2 cups milk

  • 1 cup heavy cream

  • 5 eggs 

  • 2 teaspoons cinnamon 

  • 2 tablespoons brown sugar

  • 2 teaspoons vanilla 

Preheat oven to 350 degrees. Cut bread into 1-inch cubes. Dice peaches into medium sized pieces. Place peaches, white sugar, and butter in saucepan. Cook until sugar is dissolved and peaches are soft. Set a few of the peach pieces aside to use for topping at the end. Mix all other ingredients together. Spray a 9x13-inch baking pan and add peach mixture with brioche pieces and then add milk mixture. Bake for 45 minutes. Let cool for 20 minutes before cutting. Spoon into individual serving bowls, top with a few of the peach pieces reserved for topping, then add a scoop of vanilla ice cream.

Roasted Heirloom Carrots


  • 1½ pounds heirloom carrots

  • 1 tablespoon olive oil

  • Kosher salt 

  • 2 tablespoons honey


  1. Preheat oven to 450 degrees.

  2. Rinse and dry the carrots well with a kitchen towel.

  3. Toss the carrots, olive oil and ½ teaspoon kosher salt on a baking sheet. Arrange in a single layer.

  4. Roast carrots in the oven, turning once, until tender and slightly browned, approximately 15 minutes.

  5. Warm 2 tablespoons honey in the microwave for 20-30 seconds.

  6. Plate the carrots and drizzle with the warm honey. Sprinkle with more salt if desired.

*Buttermilk Brined Fried Chicken and Peach Bread Pudding recipes by Sammie Laforce.

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