In celebrating Father’s Day, I would make my dad something I know he’d love and doesn’t eat every day. I make a mean fried chicken, and the boys in our family dig it. Paula Deen’s recipe for fried chicken is one of my favorites, and if you want to get fancy and have time, you can make a four-cheese truffle macaroni and cheese. So naughty but soooo good!
½ cup water
2 cups self-rising flour
1 teaspoon pepper
1 1-2 ½ pound chicken, cut into pieces
Crisco shortening for frying
Directions: Beat eggs with water. Use just enough self-rising flour to coat all the chicken, add black pepper. Dip seasoned chicken in egg, coat well in flour mixture. Fry in moderately hot shortening (350 degrees) until brown and crisp. Remember the dark meat requires longer cooking time (about 13-14 minutes, compared to 8-10 minutes for white meat).
2 tablespoons butter, melted
3/4 cup panko (Japanese breadcrumbs) or coarse dry bread crumbs
3 cups (12-ounces) shredded extra-sharp cheddar cheese, divided
8 ounces dry penne pasta
1 tablespoon black truffle oil (optional)
2 teaspoons extra-virgin olive oil
4 slices (4 ounces) uncooked smoked bacon, chopped
2 tablespoons minced shallots or green onions
1 tablespoon minced garlic
1/4 tablespoon dried thyme
2 tablespoons all-purpose flour
1 1/2 cups half and half cream
1/4 teaspoon salt
1/8 teaspoon freshly-ground black pepper
1 tablespoon minced fresh basil leaves
Preheat oven to 350 degrees° F. Lightly butter four (4) 8-ounce shallow ramekins.
To make topping, in a small bowl, combine butter, breadcrumbs, and 1/2 cup cheddar cheese; set aside.
Cook pasta according to package directions; drain and return to pan to keep warm. Pasta is done when it is slightly chewy to the bite or al dente. Drain pasta in a colander and transfer to a large bowl.
Toss pasta with truffle oil and set aside.
Prepare sauce while pasta is cooking:
• Heat olive oil in a large saucepan over medium heat. Add bacon and cook until golden 3 to 4 minutes.
• Stir in shallots, garlic, and thyme; cook for 1 additional minute.
• Whisk in flour and cook an additional 3 minutes, whisking constantly. Gradually add half and half cream and bring just to a boil, whisking constantly. Reduce heat and simmer, stirring often, until sauce slightly thickens, approximately 4 to 5 minutes.
• Add salt, pepper, and remaining 2 1/2 cups of cheddar cheese; stir until cheese is melted.
• Remove pan from heat and fold in basil and cooked pasta. Note: The dish can be covered and refrigerated for up to 3 days at this point
When ready to cook, divide mixture into individual baking dishes and top with reserved breadcrumb mixture.
Bake for approximately 10 to 15 minutes until bubbly and top begins to brown. Remove from oven and let sit 5 minutes before serving.
Recipes Courtesy of Paula Deen and What’s Cooking America