Some foods have their own special way of complimenting fried chicken and making the meal even better.
The traditional coleslaw is made from shredded cabbage and may include additional ingredients such as carrots, onions, or celery.
Coleslaw is typically served cold, although some people prefer to serve it warm.
The most common type of coleslaw has a creamy dressing, which gives it its thickness.
This dressing can usually be found in grocery stores in the refrigerated section near other dressings like ranch or blue cheese.
Though there are many different types of coleslaw, the ones you find at restaurants tend to be more elaborate than those found at home.
When preparing coleslaw for serving, make sure to shred enough of the cabbage so that it’s easy to eat.
Shredding too much cabbage will result in a slurry-like consistency, which isn’t very appealing.
If you want to add additional vegetables to your coleslaw, do so before you shred the cabbage.
You can also use the same method to prepare your dressing.
Just adjust the amount of liquid if necessary.
- 1 head green cabbage (about 1 pound)
- ½ cup white vinegar
- ¼ cup sugar
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- ⅛ teaspoon garlic powder
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh parsley
How to Make Coleslaw
1. Place the cabbage into a large bowl. Use a sharp knife to remove the core from each head of cabbage and then cut out any thick outer leaves. Cut the cabbage into thin slices using a mandolin or food processor.
2. Add all of the remaining ingredients except the dill and parsley to the bowl with the cabbage. Stir until well combined.
3. In a separate bowl, whisk together the dill and parsley. Add this mixture to the bowl with the cabbage and stir until evenly distributed throughout. Serve immediately or cover the coleslaw and place it in the refrigerator for up to 4 hours.
Corn on the Cob
Corn on the cob is one of the most popular ways to eat corn in the United States.
It’s also one of the easiest things to make at home if you don’t want to go out for takeout or order it from a restaurant.
And since it’s so easy to prepare and cook, you can serve this side dish whenever you like.
If you’re looking for something different to do with your corn on the cob, there are two main things you can add to it.
The first is cheese.
Cheese is great on corn on the cob because it helps keep the kernels moist while adding flavor.
You can use an extra-sharp cheddar, a mild white cheddar, blue cheese, or any other type of cheese that suits your taste.
Just remember to cut the cheese into small pieces before adding it to the pan.
You can also add another vegetable to the mix.
You could use broccoli, asparagus, green beans, or anything else you like.
As long as it’s cooked properly, it will work well with your corn on the cob.
If you’re using vegetables that require cooking, you may want to sauté them first to get rid of some of the moisture.
If you’re looking for more ideas, check out these recipes for corn on the cob:
- Spicy Corn on the Cob
- Sautéed Corn on the Cob
- Roasted Corn on the Cob
- Sweet Corn on the Cob
- Baked Corn on the Cob
There are numerous potato salad recipes out there – from traditional versions to creamy ones using mayo or sour cream.
But if you want something different, try this recipe for roasted potatoes and onion slaw.
The combination of these two items creates an extremely tasty side dish that perfectly complements fried chicken.
The dish can be easily made ahead of time, so you won’t need to worry about having enough time to prepare it as soon as you get home from work.
If you don’t like onions in your potato salads, however, you can always substitute them with celery.
How to make it
- Preheat oven to 400 F degrees.
- Wash and peel potatoes.
- Put potatoes in a baking pan and bake until soft (about 20 minutes).
- While the potatoes are cooking, dice onion into small pieces.
- When potatoes are done, let cool down and then cut into cubes.
- Add mayonnaise, vinegar, salt, pepper, sugar, and garlic powder to a bowl.
- Mix all ingredients together.
- Once mixed, add onion pieces and mix well.
- Serve immediately or refrigerate to store later.
What else can I serve with potato salad?
The green beans are cooked in an iron skillet on the stovetop, which gives them a nice caramelized flavor.
They also get a little bit of crunch from the cornmeal coating.
The green beans are then tossed with a simple vinaigrette dressing and served warm.
This recipe is great because it uses fresh ingredients and has minimal prep time, so it’s easy to make for the whole family.
It’s also one of those recipes that makes you feel like you’re eating something healthy and delicious at the same time.
What You Need
- 1 pound fresh green beans
- 1/4 cup cornmeal
- 1 tablespoon olive oil
- Salt and pepper to taste
- Vinegar or lemon juice (optional)
How to Prepare Green Beans
- First, wash and trim the ends off of the green beans. Then, place them into a large pot filled with water over medium heat.
- Bring the water to a boil and cook the green beans until they are tender enough to bite through easily, about 2 minutes. Drain and set aside.
- In a small bowl, mix together the cornmeal, olive oil, salt, and pepper until well combined. Coat each green bean thoroughly with the mixture, leaving no dry spots.
- Set the coated green beans aside while you prepare the vinaigrette.
- To make the dressing, add all of the ingredients except for the vinegar into a food processor or blender and blend until smooth. Add more oil if necessary to achieve desired consistency. Taste and adjust seasoning as needed.
- 2 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 1/2 teaspoon minced garlic
- 2 tablespoons extra-virgin olive oil
- Salt and pepper to taste
- 1 1/2 pounds fresh green beans
- 1/4 cup cornmeal
Step 1: Wash the green beans and cut the ends off. Place the green beans into a large pot and cover with water. Bring the water to a boil and cook the green beans until they are tender enough to bite through easily, about 2 minutes. Drain and set aside.
Step 2: In a small bowl, mix together the cornmeal, olive oil, salt, and pepper until well combined. Coat each green bean thoroughly with the mixture, leaving no dry spots. Set the coated green beans aside while you prepare the vinaigrette.
Step 3: To make the dressing, add all of the ingredients except for the vinegar into a food processor or blender and blend until smooth. Add more oil if necessary to achieve desired consistency. Taste and adjust seasoning as needed.
Step 4: Pour the vinaigrette into a glass measuring cup or pitcher and stir in the vinegar. Serve the green beans warm with the dressing drizzled over top.
This baked bean recipe is simple to make and perfect for those who don’t like cooking.
The beans are cooked in a slow cooker so they become tender without losing any flavor or texture.
This means that the beans will taste just as good as if you had made them from scratch.
The beans should be left to soak overnight before using them in this recipe.
You could also use canned beans instead, but the taste will be different.
What You Need
- 1 cup dried navy beans
- 4 cups water (or 1 quart)
- Heat up the slow cooker on high until it warms up.
- Add the beans and enough water to cover them by about an inch. Add some salt if needed.
- Set the temperature to low and let the beans cook for 8 hours. Once the time has passed, drain the beans and set aside to cool off. When the beans are cooled down, place them in a large mixing bowl.
- Mash them together with a potato masher until they reach the consistency you want. If you want to add more liquid to the beans, add some water to get the right consistency.
- You can serve the beans alone or mixed with other ingredients. They are also great when served as a dip for tortilla chips.
Macaroni and Cheese
There are two kinds of macaroni and cheese: the kind that comes in a box and the kind that comes from scratch.
The boxed version is probably the most popular kind of macaroni and cheese, but if you want to make it at home, there are some things you should know before you start.
You need milk, butter, and flour for this recipe.
The sauce will take about 25 minutes to cook on medium heat.
To top it off, add cheese after the sauce has been cooking for 20 minutes.
This recipe serves six people.
- 1 pound elbow macaroni (or any other short, thick pasta)
- 1 cup whole milk
- 4 tablespoons unsalted butter
- 1 teaspoon salt
- ¼teaspoon white pepper
- ½ cup all-purpose flour
- 1/3 cup dry breadcrumbs
- 2 cups shredded sharp cheddar cheese
How to Make Macaroni and Cheese
Step 1: Boil water in a pot and once it boils, put the elbow macaroni into it.
Step 2: Once the water starts boiling, turn down the heat to medium-low and let it simmer until the macaroni is cooked through.
Step 3: While the macaroni is cooking, melt the butter in a pan over medium heat. Add the salt and pepper and then whisk in the flour to create a paste. Cook the paste for 5 minutes while stirring constantly.
Step 4: Slowly pour the milk into the mixture while whisking continuously to avoid lumps forming. Keep stirring until the sauce becomes smooth and creamy.
Step 5: Remove the pan from the heat and allow it to cool slightly. Then add the cheese and stir well to ensure it melts completely.
Step 6: Once the cheese has melted, pour the macaroni and cheese into a greased baking dish.
Step 7: Top the macaroni and cheese with the breadcrumbs and bake it at 350 degrees Fahrenheit for 30 minutes. Serve it warm, straight out of the oven.
Step 8: If you don’t like the taste of breadcrumbs, feel free to use crushed up crackers instead.
The name alone makes mashed potatoes sound like something you would eat in front of your grandma on her deathbed.
But these days they are just as delicious as ever.
They can be made from sweet potatoes or regular white potatoes.
The texture will depend on how long you cook them, so make sure to follow the instructions carefully.
If you’re a potato lover, then this is definitely one of your go-to recipes for mashed potatoes.
You can use them as the base for other dishes such as mashed cauliflower or roasted vegetables.
If you want to add some extra flavor to your mashed potatoes, try adding spices like chili powder, paprika, or cayenne pepper.
You should also keep in mind that when cooking mashed potatoes, you need to use a potato masher instead of a fork or spoon.
It will give it a smoother consistency than either of those tools.
How to Make Mashed Potatoes
- Wash the potatoes thoroughly.
- Boil them until soft.
- Drain and let cool.
- Peel the skins off the potatoes using a sharp knife.
- Put the potatoes into the bowl of a food processor.
- Add salt and pepper.
- Process until smooth. Add milk if needed.
- Serve immediately.
Sweet Potato Fries
Fried sweet potato fries are a delicious addition to any meal.
The secret ingredient in these tasty treats is the sweet potato itself, which provides a wonderful texture when cooked.
You may also use the yams or regular potatoes for this recipe.
If you choose to use yams, cut them into sticks approximately 2 inches long by 1/4 inch wide.
When cooking the fries, make sure they do not become too dark, as they will taste burnt if they turn black.
1 large sweet potato (about 4 ounces)
1 tablespoon olive oil
Salt and pepper to taste
- Preheat oven to 225 degrees Fahrenheit.
- Peel the sweet potato using a vegetable peeler, then slice it into strips.
- Dip each strip into the olive oil and season with salt and pepper.
- Place the strips on a baking sheet lined with parchment paper.
- Bake the fries for 30 minutes, turning once halfway through.
These fries are delicious eaten alone, but they’re perfect with other fried foods like chicken, fish, or shrimp.
They’ll provide extra vitamins, minerals, and fiber to help keep your body healthy.
It seems like every time I make cornbread, my family ends up eating more than they planned for.
It’s simple to make, and it goes great with any kind of meat or vegetable.
Cornbread can also go well with other sides, such as collard greens, macaroni salad, or potato salad.
You can buy ready-made cornbread in most grocery stores, but if you want to save some money, start by mixing together a few basic ingredients.
Then just follow this recipe and you’ll get a nice fluffy, moist cornbread that will never dry out.
If you don’t have an electric mixer, a hand mixer works too!
- 1 cup yellow cornmeal
- 1/4 cup all purpose flour (or 1/3 cup each)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 egg
- 1/2 cup milk
- 1 1/2 teaspoons butter melted with 1 teaspoon water
- (Optional) 2 tablespoons honey
Mix everything together in a bowl until smooth, then pour into a greased 8×8 square pan and bake at 400 degrees Fahrenheit for 30 minutes.
If you want to add additional flavor, try adding a little ground sage, thyme, or rosemary.
You can also mix together some dried cranberries and chopped pecans before pouring the batter into the pan.
After it comes out of the oven, cut it into squares and serve warm.
The first time I had fried chicken was at my grandparents’ house.
When we were kids, they would make us breakfast before school every morning, and there was always fried chicken.
It wasn’t until years later that I realized what a great pairing biscuits are with fried chicken.
A biscuit has a soft texture and is easy to eat while keeping its shape.
The crispy outside of a fried chicken sandwich is perfect for dipping into a bowl of gravy or honey mustard sauce.
If you like your biscuits on the sweet side, then honey butter is a good choice.
If you prefer something savory, try a pickle relish.
A hot, spicy pickle goes well with fried chicken because it adds some extra zest to the flavor.
Just remember to keep the heat level low and use half as much red pepper flakes as you normally would.
Another option is to mix up your sauces.
Honey mustard is one of our favorite ways to dress up fried chicken sandwiches, but if you don’t care for the tangy taste, then swapping it out for barbecue sauce will give you a sweeter flavor profile.
When you’re done eating, you can top off your meal with a piece of pie or a scoop of ice cream.
The combination of all these ingredients is sure to satisfy any cravings you may have.
Traditional Coleslaw Recipe
- Place the cabbage into a large bowl. Use a sharp knife to remove the core from each head of cabbage and then cut out any thick outer leaves. Cut the cabbage into thin slices using a mandolin or food processor.
- Add all of the remaining ingredients except the dill and parsley to the bowl with the cabbage. Stir until well combined.
- In a separate bowl, whisk together the dill and parsley. Add this mixture to the bowl with the cabbage and stir until evenly distributed throughout. Serve immediately or cover the coleslaw and place it in the refrigerator for up to 4 hours.