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Classic Southern Grandmother’s July 4th Feast

Classic Southern Grandmother’s July 4th Feast - featured image
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A traditional Southern holiday meal featuring crispy fried chicken, smoky baked beans, and tangy coleslaw, perfect for summer gatherings and celebrations.

Ingredients

Scale
  • 4 lbs chicken pieces (drumsticks and thighs preferred, skin on)
  • 2 cups buttermilk
  • 2 cups all-purpose flour
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tsp cayenne pepper (optional)
  • Salt and freshly ground black pepper, to taste
  • Vegetable oil or peanut oil, for frying
  • 2 cans (15 oz each) navy beans or great northern beans, drained and rinsed
  • 4 slices thick-cut bacon, chopped
  • 1/2 cup yellow onion, finely diced
  • 1/3 cup molasses
  • 1/4 cup ketchup
  • 1 tbsp Dijon mustard
  • 2 tbsp apple cider vinegar
  • 1/4 cup brown sugar, packed
  • Salt and pepper, to taste
  • 1 small head green cabbage, shredded
  • 2 large carrots, grated
  • 1/2 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 tbsp sugar
  • 1 tsp celery seed
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • Pickles or pickled jalapeños (optional)
  • Hot sauce (optional)

Instructions

  1. Marinate the chicken in buttermilk with salt and pepper for 30 minutes to 2 hours in the refrigerator.
  2. In a large bowl, whisk together flour, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper to prepare the dredge.
  3. Heat about 2 inches of vegetable or peanut oil in a skillet or pot to 350°F (175°C).
  4. Remove chicken from buttermilk, letting excess drip off, then coat each piece thoroughly in the flour mixture. For extra crunch, double dredge by dipping back into buttermilk and flour again. Let rest on a wire rack for 10 minutes.
  5. Fry chicken pieces in batches without overcrowding for 12-15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C).
  6. Drain fried chicken on a wire rack over a baking sheet and let rest for 5 minutes.
  7. Preheat oven to 325°F (163°C). Cook bacon in a skillet over medium heat until crispy; remove bacon leaving drippings.
  8. Sauté onions in bacon drippings until translucent.
  9. In a baking dish, combine beans, cooked bacon, onions, molasses, ketchup, mustard, vinegar, brown sugar, salt, and pepper. Stir well.
  10. Cover loosely with foil and bake for 1 hour, stirring halfway through.
  11. In a large bowl, combine shredded cabbage and grated carrots.
  12. In a separate bowl, whisk mayonnaise, apple cider vinegar, sugar, celery seed, salt, and pepper until smooth.
  13. Pour dressing over cabbage mixture and toss to coat evenly. Chill for at least 30 minutes.
  14. Arrange fried chicken on a platter, spoon baked beans into a serving bowl, and place coleslaw in its own dish. Garnish with fresh parsley and serve with pickles or hot sauce.

Notes

Maintain oil temperature at 350°F for perfect frying. Double dredge chicken for extra crispy crust. Rest chicken on wire rack after frying to keep crust crispy. For gluten-free, use almond flour for dredge. Vegetarian baked beans can be made by omitting bacon and adding smoked paprika or liquid smoke. Coleslaw dressing can be adjusted for creamier or lighter versions. Store leftovers properly and reheat to maintain quality.

Nutrition

Keywords: Southern cooking, fried chicken, baked beans, coleslaw, July 4th feast, holiday meal, comfort food, summer gathering

Find it online: https://clunkcook.com/classic-southern-grandmothers-july-4th-feast-easy-step-by-step-guide-for-the-best-holiday-meal/