Hey, ya’ll! We Darlin’s and DIT’s are hard at work trying to come up with new and interesting segments that we think you’ll enjoy. To that end, we bring you our inaugural post of “Sunday Supper with the Whitlocks”, just in time for Mother’s Day!

Now, this segment will be dedicated to posting recipes of some of the best down-home good ole Southern comfort food that EVERYONE loves. We’re even offering them up with a Whitlock twist!

Furthermore, if YOU’VE got great Southern Comfort Food recipes, send them over! You never know, we make showcase your recipe!


Jasper’s Finger-Lickin’ Chicken

You will need:

2 lbs thawed chicken (legs, wings, breasts, etc)
4 cups self-rising flour
Salt
Pepper
Garlic powder
Your choice of oil (preferably canola or olive)

Prep:

1. In a bowl, mix 4 cups of flour with 3 teaspoons of pepper and set aside.
2. Fill pan (no more than halfway) with oil and heat to 350 degrees.
3. While oil is heating, sprinkle garlic powder, salt and pepper on
chicken, being sure to season all sides.
4. Place seasoned chicken in self-rising flour, fully coating the
chicken. Let sit for 10 minutes.
5. Place 4-5 pieces of chicken in oil and cook until each side is dark
and crisp. Usually 10-15 minutes.
6. Set cooked chicken on a cooling rack or paper towels to absorb
excess oil and allow to cool



Maria’s Venomous Bites


You will need:

2 Russet Potatoes, sliced paper-thin on a bias – preferably with the thinnest setting of a mandolin
2 jalapeño peppers, thinly sliced
Salt
Canola oil for frying

Prep:

1. Set the temperature of the Deep Fryer to 375 degrees.
2. Slice the potatoes and jalapeño peppers.
3. Place a slice of potato on a clean working surface and put a slice of jalapeño on it. Place the second slice on top and press the edges. The starch from the thinly sliced potato will create a stickiness that will bind them. Assemble several at a time.
4. When the oil reaches 375 degrees, drop 3-4 of the “chips” in at once – don’t overcrowd.
5. Fry the chips, turning occasionally for about 2-3 minutes – or until golden brown.
6. Remove them and drain on paper towels.
7. Season to taste with salt.



Mamaw Whitlock’s Buttermilk Biscuits


You will need:

Large mixing bowl of flour
Fingerful of salt
about 1 tsp salt
Heaping silver spoon of baking soda
1 tbsp baking soda
Three overflowing teacups of buttermilk
3 cups buttermilk
One handful of lard, just dip in and throw it into the buttermilk.
3/4 cups lard or shortening
1/8 cup of sugar to leaven out some bitterness

Prep:

Heat oven to 400 degrees. Place a rectangular pan with a small handful of lard (that's about 1/4 cup) in the oven.
1. Sift out the flour and discard any lumps. Make a big depression in the center of the flour.
2. Add dry ingredients & then the buttermilk, then add lard (or shortening).
3. Hand mix ingredients in the depression, letting flour add itself as you mix. Gradually, you'll form a wet dough. Mix by hand until the dough starts to pull away from your fingers.
4. Generously flour your rolling surface. Pull out dough and place, wet side down, on the flour. Knead dough until it forms a soft dough, about 3-4 minutes; add flour to board as needed.
5. Roll dough out. Cut biscuit shapes (Mamaw used a water glass for hers, but you can use a round cookie cutter, just flour it a little so it doesn't stick). You can pick up the excess dough and cut more biscuits as needed.
6. Pull pan out of oven, and tilt so that the melted lard shifts to one end. Take each biscuit, dip the top in the melted lard so about half of it is dampened by the grease, then place it in the pan on the other end. Biscuits should touch. In fact, to do it right, they should be squished together a little.
7. Bake your pan of biscuits for about 20 minutes, until the tops are a golden brown.

(these are killer good if you use lard and still damn tasty if you use Crisco)


Whitlock’s Campfire Beans

You will need:

2 cans of your favorite Bush’s Grillin or Baked Beans
1 small onion diced
6 strips of bacon cut in small pieces

Prep:

1. Cook bacon until almost done and remove from pan
2. Drain most of the grease but make sure to leave enough to sauté the onions
3. Once onions are translucent, add the beans and bacon
4. Simmer over a medium-low heat until bacon finishes cooking



Down and Dirty with Jasper Pie

You will need:

2 16oz packages Oreo Cookies
4 tbsp. butter
8oz package cream cheese
1 c. confectioner’s sugar
12oz tub Cool Whip
2 sm. packages vanilla instant pudding
3 1/2 c. milk

Prep:

1. Crush Oreo cookies and set aside.
2. Mix butter, cream cheese, and confectioner’s sugar in large mixing bowl. Set aside.
3. Mix Cool Whip, pudding, and milk. Add to cream cheese mixture. Mix well.
4. Using cups or bowls to layer cookies, pudding mix, until you reach the top. Save some of the crushed cookies for top.
5. Mix layers together slightly.
6. Sprinkle left over cookies on top.


There you have it! Try out some of these dishes tonight (or any old time, for that matter)! Let us know what you think, what we can do better, and what you absolutely love!