Buttermilk Fried Chicken

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The Fried Treat That'll Never Go Out of Style
We're talking about fried chicken, of course. We can't imagine another dish from the South being so universally loved that it could inspire myriad restaurant chains, not to mention higher-end outposts from supercool chefs. And while some might be nervous about attempting to make fried chicken at home, it really isn't complicated. This recipe has you marinate the chicken pieces in spiced buttermilk overnight, so they stay wonderfully moist and tender as you fry.

Get the recipe: Buttermilk Fried Chicken
Jambalaya with Chicken, Shrimp and Andouille Sausage

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An Unexpectedly Speedy Bayou Dinner
With juicy chicken thighs, smoky andouille sausage and fresh shrimp, jambalaya is a one-pot wonder that's filling and deeply flavorful. If you're not up to feeding a big crowd (or using the Jambalaya Calculator), you'll love this streamlined recipe, which makes the perfect amount for two hungry eaters. It includes just four chicken thighs, eight shrimp and three ounces of andouille—and it comes together in 35 minutes.

Get the recipe: Jambalaya with Chicken, Shrimp and Andouille Sausage
Fried Catfish

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The Crispiest Fish Ever
When it comes to fried catfish (one of the most underestimated seafood dishes we've ever had), it's all about the cornmeal; coating the fillets with the pebbly textured grain results in pieces that are crunchy and light and not at all greasy. That's pretty much it, aside from making sure you've got an array of finishing touches, whether lemon wedges, malt vinegar or tartar sauce. The tart, tangy flavor is a great counterpoint to fried food.

Get the recipe: Fried Catfish
Braised Collard Greens

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The Greens That Give Kale a Run for Its Money
Collards may not be trendy, but they're awfully tasty and hold their own with other heavier dishes, especially when you braise them with garlic and crushed red pepper, as this recipe advises. They're no slouch in the nutrition department, either, boasting high fiber, as well as lots of vitamins A and C.

Get the recipe: Braised Collard Greens
Cheddar Grits

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The No-Fail Corn-Based Porridge
How can you really go wrong with heavy cream, butter, sharp cheddar and salt? The answer: You can't. (Though you can certainly swap in Parmesan or smoked Gouda for the cheddar.) This rich and creamy take on grits is fantastic on its own, or as a bed for saut??ed shrimp, grilled pork sausages, fried eggs or garlicky greens.

Get the recipe: Cheddar Grits