Buttermilk Fried Chicken Sandwich and Black-Eyed Pea Soup
It’s hard to tell which you’ll love more: the chicken’s light, crispy coating of buttermilk and flour with a hint of cayenne, or the juices that are sealed inside. That along with the aroma of onion frying in bacon grease in preparation for the black-eyed pea soup will be enough to send you to bluegrass heaven and back.

Serving Ideas:
Serve with slices of coconut cream pie and tall glasses of lemonade or sweetened iced tea.

 

Buttermilk Fried Chicken Sandwich

Black-Eyed Pea Soup

 

Recipes copyright 1999 Danae Campbell and Jean Patterson.
All rights reserved. For reprint information, contact Jean Patterson.

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