Ep 7. Chicken and Cornbread

In season 12 episode 7 of Cook's Country, titled "Chicken and Cornbread," the Cook's Country team takes on the challenge of revamping classic Southern comfort food dishes - fried chicken and cornbread.

The first recipe tackled is the Southern staple of buttermilk fried chicken, but with a twist. The chefs experiment with different coatings and frying techniques to achieve the perfect crispy, crunchy exterior while keeping the meat juicy and flavorful. They also explore the history and origin of this beloved dish, tracing its roots back to enslaved Africans in the South who used leftover scraps of meat to create a flavorful dish that eventually evolved into what we know as fried chicken today.

Next up, the team turns their attention to cornbread, another beloved Southern dish with a long history. They start with the classic recipe of cornmeal, flour, baking powder, salt, and milk, but experiment with substituting different variations of cornmeal and adding in various ingredients like cheese and jalapeños to take this humble side dish to the next level.

Along the way, the team encounters obstacles and setbacks, but they persevere and come up with unique and delicious versions of these classic dishes that honor their Southern roots while adding their own twist. They also provide useful tips and tricks for viewers to use in their own kitchens, such as the best oil temperature for frying chicken and how to get the perfect crust on cornbread.

Throughout the episode, the hosts share interesting tidbits about the history and cultural significance of these dishes, highlighting the contributions of African Americans and the ways in which these foods have become a staple of Southern cuisine. With mouth-watering images of golden fried chicken and steamy hot cornbread, viewers will be inspired to head to the kitchen and try these recipes for themselves.