Cook of the Week

by | October 24, 2005 12:00 am

Featuring recipes from the Kitchen of… Jamichael Culbreth

From the Kitchen of Jamichael

Southern Fried Chicken


Wash chicken and pat dry.

In a heavy brown paper bag or large food storage bag, combine the flour and salt and pepper; shake to blend well. Pour the milk into a wide shallow bowl.

Heat 2 to 3 inches of shortening in a deep heavy skillet over medium heat, or electric fry pan set at 375° F. Add the bacon grease. When a drop of water spatters when it hits the hot oil, dip some of the chicken pieces into the milk then place in the bag and shake to coat evenly. Arrange the chicken pieces in the fat, making sure not to overcrowd. Fry the chicken until outside is golden brown and crisp, about 15 to 20 minutes, turning once to brown both sides. Reduce heat to 350° F and fry until cooked through golden brown, about 15 minutes longer. Turn once. Drain chicken on brown paper or paper towels, adding a little more shortening and bacon grease if necessary, setting or regulating the temperature as for the first batch. Serves 8.

From the Kitchen of Jamichael

Never-Fail Pound Cake

3 c. sugar 1 tsp. lemon extract 2 sticks margarine 2 tsp. vanilla extract

1/2 c. Crisco 1 c. milk

5 eggs 3 c. cake flour

Cream sugar and shortening. Add eggs, 1 at a time, beating well after each. Add flavoring. Alternately add flour and milk, beginning and ending with flour. Pour into greased, floured tube pan. Place in cold oven, turn to 350 degrees and bake for 1 1/2 hours. Do not open door.

From the Kitchen of Jamichael


 1/2 ripe cantaloupe, peeled, seeded, and cut into chunks  1 cup skim milk  1 cup vanilla fat-free yogurt

 1 cup crushed ice

 2 tablespoons sugar, or to taste


Combine all ingredients in a blender and process until smooth. Makes about 4 cups.

Tasty, refreshing, and fat-free! Try this delicious cantaloupe smoothie recipe, shared on our forum by Vandygirl.

Cantaloupe Smoothie

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