Azalea Magazine Summerville The Lowcountry SC

Modern Living in the Old South

Modern Living in the Old South


Fried chicken and grits. Nuff said.


For Sauce:
1 green bell pepper
1 red bell pepper
1 vidalia onion
1/3 cup butter
2 cloves of garlic, minced
1/2 tsp salt
1/8 tsp pepper
1/2 cup heavy cream
1/2 cup cream cheese
1/8 tsp paprika

Yellow stone ground
grits, prepared

For Chicken:
Oil for frying
4 skinless, boneless chicken breast halves, cut in strips
1 can condensed cream of chicken soup
1 egg
1 tsp seasoning salt
2 cups all-purpose flour
1/2 tsp oregano
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp salt
1/2 tsp pepper


Heat oil in fryer to 350º.

For Sauce:
Remove and discard seeds from bell peppers. Cut in strips and then into 1 inch pieces. Slice and cut onion into 1 inch pieces. In a large skillet melt butter. Add bell peppers, onion, garlic, salt, and pepper. Sauté on medium heat until tender. Reduce heat to low and add heavy cream, cream cheese,≠≠ and paprika. Continue stirring until sauce is creamy. Cover and remove from heat. Add additional cream or water if sauce is too thick.

Prepare grits according to package.

For Chicken:
In shallow dish combine soup, egg, and seasoning salt. Mix well.
In resealable plastic bag mix flour, oregano, garlic powder, paprika, salt, and pepper.

Dip chicken strips in soup mixture and turn to coat evenly. Add pieces one at a time into plastic bag and shake to coat. Gently place in fryer. Fry chicken strips 7-10 minutes each or until juices
run clear. Drain on paper towel.

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