Earlier we published this post. Here are the recipes from that piece!
1 whole frying chicken, cut into pieces
1 cup all-purpose flour (or enough to coat chicken)
2-3 cups cooking oil
About ½ cup of bourbon or rum
Seasoning of your choice
- Wash and dry chicken.
- Season chicken with select seasoning. Set aside and marinate for minimum of 30 minutes.
- Place oil in a frying pan or cast iron skillet with lid. Heat oil on medium until hot. Place flour and chicken pieces in plastic bag and shake lightly to coat chicken.
- Cook chicken until golden brown.
- Line sheet pan with foil. Remove chicken from oil and place in pan. Sprinkle with rum or bourbon. Wrap tight in foil and rest. Best served warm.
Better Than Sex Cake
Your favorite yellow or pound cake recipe
or 1 Duncan Hines cake mix
2 16-oz. cans crushed pineapple
2 5.1-oz. boxes vanilla pudding
whipped cream or 1 tub of Cool Whip
1 Tbsp. butter
- Bake cake in 9×13 glass pan per instructions on the box.
- While cake is baking, mix pudding according to directions and set aside.
- About ten minutes before cake finishes, place pineapple in sauce pan with butter, heat through.
- Remove cake from oven and spoon pineapple mixture over cake while hot. Allow the mixture to soak into cake. Then cool for at least 30 minutes.
- Spread pudding over pineapple evenly. Cool completely.
- Top cake with whipped cream.
Note: Cake may be pre-cut with a very sharp knife before applying whipped cream.
Hugh China was born and raised in Sumter, South Carolina, where he currently lives with his wife and best friend, Kathy, two horses and a cat. Retired from the US Army and the City of Sumter’s Police Department, he pursued his dream—cooking and owning his own restaurant. Voila! The Café on Main, downtown Sumter, where Hugh whipped up made-from- scratch Southern delicacies with a twist—many inspired by his mother, Thelma. Hugh catered the SSAC Lawn Party (April 21, 2012), a festive event hosted to celebrate the Charleston Jazz Initiative LEGENDS CD release. Sweet and low!
Kathy China lives in Sumter, South Carolina with her chef husband, a Siamese cat, and two horses. Born and raised in North Dakota, she moved to Sumter after college to pursue a career in law enforcement, primarily serving in the Mounted Patrol Division. For the past fifteen years she has been self-employed as a massage therapist, fitness trainer, and yoga instructor (now registered at 500-hour level.) Writing is a passion she pursues in her spare time.