Soul Food Sunday: Fried Chicken and Southern Style Green Bean Casserole

Get ready for a true Southern soul food experience as I fry up crispy, golden buttermilk fried chicken and bake a good green bean and potatoes casserole. This comforting meal is packed with flavor, perfect for Sunday dinner or any time you want a taste of home. I’ll walk you through each step so you can recreate this classic soul food combo right in your own kitchen. Let’s get cookin’!

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Fried Chicken – https://smokinandgrillinwitab.com/the-ultimate-guide-to-perfect-crispy-fried-chicken/
Green Beans and Potatoes – https://smokinandgrillinwitab.com/southern-style-green-beans-and-potatoes/

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Welcome back to another episode of Soul Food Sunday. Just like the title suggests, these are just suggestions. I made all of these videos. You guys can check them on my website. That’s smoking and grilling ab.com and that’s witab.com. Now, the first thing I do is I take my chicken and I like to do a little bit of trimming, right? That excess, you know, skin on there just doesn’t look good when you, you know, frying, right? So, obviously, we going to use buttermilk. Then, you want to use your favorite hot sauce. for me that right then that was that Louisiana you know hot sauce right so then you want to just mix it all up as you can see the color kind of changes but that starts to let you know that you’re coming up with something you know that’s going to be magical right so then what you want to do is you want to put all of your chicken in there you want it to stay inside I cover it with saran wrap put it in the refrigerator and I let it sit up for about 4 hours now let’s talk about our dry station now obviously we got flour but that’s the little secret right there that cornstarch that helps it get a little it extra crispy for those you guys that like that crispy fried chicken. That’s the key. Then we want to go ahead and, you know, season, you know, we give it a few pinches of salt. And then I come with my A- rub. That’s really like my allpurpose. And then when you adding salt to anything, it just enhances, you know, the flavor of any seasoning that you’re putting in there. And then all of my products, my A, B, and anything that I make is always on the low sodium side. Right? So then you want to get yourself a whisk. Whisk it all together. And look at it, folks. And the real key is when you making yourself, you know, a flour, something you going to be dipping it in. I know it might sound crazy, but we got to go ahead and taste the flour. If you can taste your seasoning, you good. Then you want to set up your stations. That’s it. You’re going to have a wet station and you’re going to have a dry station. Now, when you putting your you putting your chicken in, you know, into your, you know, your batter, that’s great. Then you come and you want to drop it in your dry. And you notice what I’m doing. I’m squeezing. And I’m trying to get that, you know, that flour in all of the nooks and cranny. And here’s a little pro tip, folks. Get yourself some type of baking sheet or something like that. And you see how I’m letting them sit right there? I let it all soak in. That way if anything wants to fall off, it does, you know, now. And I can just redo it. But you can look at the color and you can see, oh, okay. Everything is in here. That’s some good looking, you know, pre uh fried chicken. Now, you want to go 375°, right? Right. I like to like put it in, wave it back and forth just like you see and then just drop it in. I don’t overcrowd because when you overcrowd always the temperature always drops, right? So if you only put a few pieces in at a time that ensure that you, you know, your chicken to stay nice and crispy, you know, without becoming soggy. Now, here’s a pro tip for you. Look at that right there. Look, the pro tip is I move it back and forth the way you do it and then I drop it in. And don’t forget, you always want to check your, you know, your temperature. Remember, the internal temperature needs to be 165°. If it’s 175, 180, it’s okay, especially when you’re doing dark meat. But look at that right there. Isn’t that mild water? Now, here’s another pairing right here. Listen, you got to have southern style green beans, right? Those potatoes, onions, garlic, seasoning, chicken stock, or broth, all of that just represents great southern uh you know, southern cuisine, right? And to like take it one step further, if you looking for a pairing, southern style green beans and fried chicken, come on folks. Only thing we mention right now is just that mac and cheese. And don’t forget the full ingredient list and everything is on my website. That’s smoking and grilling ab.com and that’s witab.com. And look at all of that goodness right there. And once you get everything mixed up, as you see right there, look at the flavor. Look at the coloring. That right there just represents, you know, just when I tell you it represents, you know, like great tasting southern food. That’s it right there. Now, this can be made with fresh green beans or it can be made, you know, out of canned beans. If you’re looking to, you know, get them done, you know, canned beans work just fine. But if you have the time, go ahead and snap them just like grandma used to do. Then we going to put these in the oven. I’m not going to over talk it. I just want to let you guys know this right here is just over the top and it’s a great base for you to get your Sundays going. Even if you taking you need something to take for a potluck, here you go. And when you get through, you’ll have something to look just like that. You guys let me know.