Southern Comfort Feast
Crispy fried chicken with cornbread, creamy coleslaw, and bacon-wrapped green beans.
There’s something deeply satisfying about a Southern-style dinner done right. Crisp, golden chicken.
Sweet, tender cornbread. A bright, creamy slaw to cut through it all. And green beans wrapped in bacon for that final savory note.
Together they create a meal that feels both comforting and a little indulgent.
The Menu
Gluten-free fried chicken with a spiced crust
Sweet cornbread with a tender crumb
Classic creamy coleslaw
Bacon-wrapped green beans, roasted until crisp
Ingredients
Fried chicken
1.5–1.8 kg chicken pieces
2 cups buttermilk
Coating
1 cup rice flour
½ cup potato starch
¼ cup tapioca starch
Optional: GF breadcrumbs
Spices
2 tsp paprika
1 tsp black pepper
1 tsp salt
½ tsp oregano
½ tsp thyme
½ tsp garlic powder
½ tsp onion powder
pinch cinnamon and cumin
1 tsp sugar
Oil for frying
Cornbread
1 cup cornmeal
1 cup gluten-free flour
½ cup sugar
2 eggs
1½ cups milk + 1 tbsp vinegar
½ cup butter
2 tsp baking powder
½ tsp baking soda
1 tsp salt
1 tbsp honey
Coleslaw
½ white cabbage
2 carrots
½ cup mayonnaise
1 tbsp vinegar
1 tsp mustard
1–2 tsp sugar
salt and pepper
Bacon green beans
400 g green beans
8–10 slices bacon
1 tbsp olive oil
pepper
Instructions
1. Marinate the chicken
Combine buttermilk and yogurt. Submerge the chicken and refrigerate at least 4 hours, preferably overnight. This step ensures tenderness and depth.
2. Prepare the cornbread
Preheat oven to 220°C. Mix milk with vinegar and let it sit briefly.
Whisk eggs, sugar, and honey. Add dry ingredients, then butter and milk mixture.
Bake for 20–25 minutes until golden. Let it rest before slicing.
3. Make the coleslaw
Finely slice cabbage and grate carrots.
Mix the dressing separately, then fold into the vegetables.
Chill for at least 30 minutes. The flavor improves as it rests.
4. Bacon-wrapped green beans
Bundle small groups of beans and wrap with bacon.
Place on a baking tray, drizzle lightly with oil, and roast at 200°C for about 20 minutes until crisp.
5. Fry the chicken
Heat oil to 175°C.
Mix coating ingredients and spices.
Remove chicken from marinade, dredge well, and let rest briefly.
Fry in batches until deeply golden and cooked through, about 15–20 minutes.
Drain on a rack, not paper, to keep it crisp.
Plate generously.
Cornbread on the side, slaw slightly chilled, chicken hot and crisp, beans just out of the oven.
Hot and cold. Crisp and soft. Rich and fresh.
If you want to take it further, a drizzle of hot honey over the chicken or a spoon of extra mustard on the side brings everything together even more tightly
