CHEF JASON CARTY / OPRY BACKSTAGE GRILL
Buttermilk Marinade
1 qt buttermilk
1/4 c sugar
3 T kosher salt
1 T hot sauce
1 t black pepper
1 t celery seed
4 pieces of chicken
Combine all
ingredients except sugar and salt. Combine salt and sugar in a small saucepan
and cover with small amount of water. Heat until dissolved, then add to
marinade. Marinate chicken covered in the refrigerator for. 48-72 hours.
Flour Dredge
1 qt all-purpose
flour
1/2 T kosher salt
1/2 T black pepper
1 t onion powder
1 t garlic powder
1/2 t cayenne pepper
Combine all
ingredients and mix well.
Melt 1 c lard or
vegetable shortening in a cast iron skillet over medium high heat on a
stovetop.
Remove chicken from
marinade, dredge each piece in flour mixture, and place in skillet. Reduce heat
to low and cook until golden brown. For legs or wings, cook 2-3 minutes per
side, for breasts or thighs, cook 4-6 minutes per side.
Succotash
1/2 c T black eyed peas
1/2 c chopped onion
1/2 c lima bans
1/2 c corn
1/4 c roasted red
pepper (chopped)
1 T minced garlic
2 c heavy cream
2 T butter
4 T olive oil
Place a large sauté
pan over high heat until hot (about 1 minute) then add olive oil, onion and
garlic. Cook until fragrant and reduce heat to medium. Add lima beans and black
eyed peas, cook about 2 minutes then add corn and roasted red pepper. Continue
to cook on medium heat for 2-3 minutes or until black eyed peas are tender. Add
heavy cream and reduce until thick, remove from heat and stir in cold butter.
Serves 4.
