US Cooking Tour Stop 10: Mississippi

The only time spent in Mississippi for me so far is just passing through. I would love to stop and have some authentic soul food in the Magnolia State, but for now making it at home is just as delicious. "Anything fried" is basically the food of Mississippi and I can certainly appreciate that! I love me some fried chicken and fried okra. I found a true southern MS recipe for the fried chicken for this challenge and everyone messaged me saying, "you have to make Comeback Sauce!" I didn't know what that was, but I was more than eager to find out.

Since I was making Comeback Sauce, I figured making chicken tenders would be better than making a whole fried chicken, since tenders are more for dipping sauces. Dessert was, of course, a Mississippi Mud Pie and oh friends, all of these recipes were a major hit. I'll let the photos speak for themselves. 

 Mississippi Momma's Fried Chicken

8-10 chicken pieces or chicken tenders  
3 large eggs, beaten  
2 teaspoons hot sauce 
1 teaspoon Worcestershire 

2 1/2 cups all-purpose flour 

3 tablespoons cornstarch 
3 tablespoons seasoned salt 
2 teaspoons paprika 
1/2 teaspoon cayenne pepper 
2 teaspoons black pepper 
1/2 teaspoon garlic salt 
1 tablespoon onion powder

1. 1. In a medium sized bowl, whisk together eggs, hot sauce and worcestershire and set aside.

2. Next add flour, cornstarch, seasoned salt, paprika, cayenne pepper, black pepper, garlic powder and onion powder to a paper bag or bowl and shake to mix well.

3. Dip each piece of chicken into egg wash coating both sides then dip into seasoned flour thoroughly coating each piece. Then add piece to baking sheet to rest.

4. Finish coating all chicken and let sit for 10-15 minutes until coating has set.

5. While coating sets, add 1-1/2 inches of oil to a cast iron skillet or heavy bottom skillet and heat over medium high heat. Also turn on oven to 275 degrees.

6. Fry four pieces at a time on each side making sure you don’t overcrowd the pan. After each side has turned golden, flip and fry the other side.

7. Remove chicken from oil and place on paper towels or rack to drain. Place chicken on a baking sheet covered with parchment and add to warmed oven while finishing the other chicken pieces.

8. Fry the remaining chicken pieces and drain and add to oven. Add the remaining chicken to the oven.

   Comeback Sauce

•  1/2 cup mayonnaise 
•  2 tablespoons ketchup 
•  2 tablespoon hot sauce
•  1 teaspoon Worcestershire sauce 
•  1/2 teaspoon garlic powder 
•  1/4 teaspoon black pepper

Mix together and refrigerate until ready to serve. If you like Canes Sauce at Raising Canes, you will LOVE this sauce! The kids will love it as well. 

Mississippi Mud Pie

Crust:

15 chocolate graham crackers

2 Tbsp brown sugar 

8 Tbsp melted butter

Filling:

1 C semisweet chocolate chips

1/2 C melted butter

1/2 C sugar

1/2 C brown sugar

1 tsp vanilla bean paste

1/2 tsp espresso powder

1/4 tsp salt

1/2 C hot water

4 eggs

1/2 C cocoa powder

Topping:

1 C heavy cream

3 Tbsp powdered sugar

1 tsp vanilla bean paste

Preheat oven to 350 and pule graham crackers in food processor until crumbs. Pour in butter and sugar and press into 9 in springform pan. Bake for 10 min.

While crust is baking, add butter and chocolate chips to microwave safe bowl and melt at 30 second intervals until melted. Add sugars, vanilla paste, salt and whisk. 

Whisk in eggs one at a time and then cocoa powder until smooth.

Pour into pie crust and bake for 40 minutes. Cool to room temp and make the whipped topping to serve on top. 

We chilled the leftovers and had the next day with berries and cream. It was so decadent and delicious!