‘Sweet homemade cornbread perfectly fits a rustic summer wedding theme whether it’s in a backyard, at a farm or even at the beach’

Makes 6

INGREDIENTS

Vegetable Slaw

• • ¼ cup mayonnaise
• • 1 tbsp chopped parsley
• • 1 tbsp chopped tarragon
• • 1 tsp cajun spice
• • 1 tbsp cider vinegar
• • ½ tsp cane sugar
• • ¼ shaved green cabbage
• • ¼ shaved red cabbage
• • ½ shaved red onion
• • ¼ cup chopped green onions
• • 1 carrot, julienned
• • ½ bulb shaved fennel
1. Mix mayonnaise, parsley, tarragon, Cajun spice, vinegar and sugar in a bowl.
2. Toss vegetables with the dressing. Cover and chill.

Cornbread Biscuits

• • 1½ cups flour
• • ½ cup yellow cornmeal
• • 3 tsp baking powder
• • 2 tsp sugar
• • ½ cup cold butter
• • ½ cup aged white cheddar, shredded
• • 1 cup buttermilk
• • 1 tbsp chopped jalapeños
• • ½ tsp cracked black pepper
• • ¼ to ½ tsp salt
1. In a bowl, combine the flour, cornmeal, baking powder, sugar, salt and pepper. Cut in butter until mixture is crumbly. Stir in cheese, jalapeños and buttermilk just until moistened. Drop ¼ cupfuls 2 inches apart onto a parchmentlined baking sheet. Bake at 375° for 12 to 15 minutes or until light golden brown.

Fried Chicken

• • 1 cup buttermilk
• • 2 boneless skinless chicken breasts, sliced on a bias (3 portions per breast)
• • peanut oil for frying

Flour Crust
• • ½ tsp kosher salt
• • 1 tsp smoked paprika
• • 1 tsp ground cumin
• • ½ tsp cayenne pepper
1. Whisk crust ingredients in a shallow bowl and pour buttermilk into another. One piece at a time, dredge chicken in flour mixture, shaking off any excess. Dip in buttermilk. Dredge again in flour mixture and squeeze lightly to adhere the coating.
2. Pour oil into a large heavy-bottomed skillet to a depth of ½-inch. Prop a deepfry thermometer in oil and heat over medium until thermometer registers 350° F.
3. Fry chicken until golden brown and internal temperature is 165° F, 3 minutes or so per side. Season on a wire rack.
4. Place chicken into a sliced biscuit. Top with slaw.