Southern Fried Chicken:

Marinate the Chicken: Place the chicken pieces in a bowl and cover with buttermilk. Let it marinate in the fridge for at least 2 hours, preferably overnight.

Prepare the Coating: In a separate bowl, combine the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.

Coat the Chicken: Remove the chicken from the buttermilk and dredge it in the seasoned flour mixture, ensuring each piece is coated evenly.

Fry the Chicken: Heat vegetable oil in a deep fryer or large skillet to 350°F (175°C). Fry the chicken for 12-15 minutes, or until golden brown and cooked through (internal temperature should reach 165°F or 75°C).

Drain and Serve: Remove the chicken from the oil and let it drain on paper towels. Serve hot.

Spicy Wings:

Prepare the Coating: In a bowl, combine flour, paprika, cayenne pepper, garlic powder, onion powder, salt, and pepper.

Coat the Wings: Toss the wings in the flour mixture, making sure they are evenly coated.

Fry the Wings: Heat vegetable oil in a deep fryer or large skillet to 350°F (175°C). Fry the wings for 8-12 minutes until crispy and fully cooked.

Toss in Hot Sauce: Once the wings are cooked, toss them in your favorite hot sauce for added spice.

Serve: Plate the wings and serve with dipping sauces.

Chicken Tenders:

Prepare the Coating: Mix the flour, breadcrumbs, garlic powder, paprika, salt, and pepper in a shallow dish. Beat the eggs in another dish.

Coat the Tenders: Dip each chicken strip into the egg mixture, then coat with the breadcrumb-flour mixture.

Fry the Tenders: Heat vegetable oil in a deep fryer or skillet to 350°F (175°C). Fry the tenders for 5-7 minutes until golden brown and crispy.

Drain and Serve: Remove the tenders from the oil and place them on paper towels to drain. Serve with dipping sauces.

Cajun Fries:

Prepare the Potatoes: Peel (if preferred) and cut the potatoes into thin strips.

Season the Fries: Toss the potato strips with Cajun seasoning, paprika, salt, and pepper.

Fry the Fries: Heat vegetable oil in a deep fryer or large skillet to 350°F (175°C). Fry the potatoes for 5-7 minutes, or until golden brown and crispy.

Drain and Serve: Remove the fries from the oil and place them on paper towels to drain. Serve hot.

Biscuits:

Preheat the Oven: Preheat your oven to 450°F (230°C).

Prepare the Dough: In a bowl, combine flour, baking powder, and salt. Add in the cold, cubed butter and use a pastry cutter to blend until the mixture resembles coarse crumbs. Pour in the buttermilk and stir until the dough just comes together.

Shape the Biscuits: Turn the dough out onto a floured surface and gently roll it to about 1-inch thickness. Cut out biscuits using a round cutter.

Bake the Biscuits: Place the biscuits on a baking sheet and bake for 10-12 minutes, or until golden brown.

Serve: Serve warm with butter.

Cornbread:

Preheat the Oven: Preheat your oven to 375°F (190°C).

Mix the Dry Ingredients: In a large bowl, mix the cornmeal, flour, sugar, baking powder, and salt.

Add Wet Ingredients: Stir in the milk, melted butter, and eggs until the batter is smooth.

Bake the Cornbread: Pour the batter into a greased 9x9-inch baking pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean.

Serve: Let cool slightly before slicing and serving.

Coleslaw:

Prepare the Vegetables: Shred the cabbage and carrots using a mandoline or box grater.

Make the Dressing: In a bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper.

Combine: Toss the shredded cabbage and carrots with the dressing until well-coated.

Chill and Serve: Refrigerate for at least 1 hour before serving for the best flavor.

Mashed Potatoes with Gravy:

Prepare the Potatoes: Peel and chop the potatoes into chunks. Place them in a pot of cold, salted water.

Boil the Potatoes: Bring the water to a boil and cook for 15-20 minutes, or until the potatoes are tender.

Mash the Potatoes: Drain the potatoes and mash them with butter, milk (or cream), salt, and pepper until smooth.

Make the Gravy: In a separate pan, melt butter over medium heat, whisk in the flour, and cook for 1-2 minutes. Gradually add the chicken broth, whisking constantly, until thickened. Season with salt and pepper.

Serve: Pour the gravy over the mashed potatoes and serve.

Fried Okra:

Prepare the Okra: Slice the fresh okra into 1/2-inch rounds.

Coat the Okra: In a bowl, mix the cornmeal, flour, paprika, salt, and pepper. Dredge the okra in the mixture, making sure each piece is well-coated.

Fry the Okra: Heat vegetable oil in a deep fryer or skillet to 350°F (175°C). Fry the okra for 3-5 minutes until crispy and golden.

Drain and Serve: Remove the okra from the oil and place on paper towels to drain. Serve hot.

Shrimp Po'Boy:

Prepare the Shrimp: In a shallow dish, combine flour, cayenne pepper, paprika, salt, and pepper. Dredge the shrimp in the mixture.

Fry the Shrimp: Heat vegetable oil in a skillet to 350°F (175°C). Fry the shrimp for 2-3 minutes, or until golden brown and crispy.

Assemble the Po'Boy: Slice the French rolls and toast them lightly. Add lettuce, tomato, pickles, and fried shrimp. Drizzle with tartar sauce or spicy mayo if desired.

Serve: Serve the Po'Boy sandwich with a side of fries.

Chicken and Waffles:

Cook the Waffles: Prepare the waffles according to your waffle mix or recipe instructions.

Fry the Chicken: Prepare and fry the chicken as directed (using the Southern Fried Chicken recipe).

Assemble the Dish: Place the fried chicken on top of the waffles and drizzle with maple syrup.

Serve: Serve immediately while hot.