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Summer accompaniment for fried chicken?

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novelgazer Jul 16, 2007 05:43 PM

I realize we're deep in the heart of barbecue season, but I'm feeling a real yen for some fried chicken this week. Any suggestions on a light accompaniment to go with? Maybe a twist on some traditional southern sides?

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  1. evans RE: novelgazer Jul 16, 2007 05:46 PM

    roast some corn on the grill, cut off the cob & toss with some salt & chipotle butter...or a light vinagrette.

    green beans steamed & then tossed with butter & lemon juice

    3 Replies
    1. re: evans
      n
      novelgazer RE: evans Jul 16, 2007 06:04 PM

      I'm definitely feeling this roasted corn idea... maybe even as some sort of warm salad with roasted peppers, green onion. I totally had potato blinders on.

      1. re: novelgazer
        m
        mojoeater RE: novelgazer Jul 16, 2007 06:22 PM

        Roasted corn and black bean salad with red onion, red bell pepper and lots of cumin. Mmmm.

      2. re: evans
        bards4 RE: evans Jul 16, 2007 06:59 PM

        That corn salad would be great with the addition of fresh off the vine cherry tomatoes. I've made a corn relish salad by sauteing garlic in a little olive oil, adding the corn, then a little balsamic vinegar. Cook the vinegar down so that it just coats the corn. Add sliced green onions and quartered cherry tomatoes until just heated through.

      3. Pylon RE: novelgazer Jul 16, 2007 05:56 PM

        Grilled squash/zucchini is always nice. Corn too. A nice fruit salad would also fit the season.

        1 Reply
        1. re: Pylon
          n
          novelgazer RE: Pylon Jul 16, 2007 06:33 PM

          I might have to combine some roasted corn and zucchini... or a corn and pineapple chutney? Not traditional southern fair, but I bet it would be really refreshing.

        2. 4
          4Snisl RE: novelgazer Jul 16, 2007 06:11 PM

          Potato salad definitely gets lighter if you skip the mayo-based dressing and toss warm potatoes with lemon juice, extra virgin olive oil, capers, a touch of grated onion and fresh herbs Can be served warm, room temperature or cool.

          Barely steamed sugar snap peas are also a favorite summer side of mine. Toss with a touch of olive oil infused with citrus peel, and you've got a gorgeous, delicious side.

          1 Reply
          1. re: 4Snisl
            n
            novelgazer RE: 4Snisl Jul 16, 2007 06:28 PM

            Mmm... I love sugar snap peas prepared that way, hot or cold.

          2. h
            holy chow RE: novelgazer Jul 16, 2007 06:19 PM

            Smothered okra, of course!

            Okra dipped in corn meal, fried crisp and then covered in a savory tomato mixture. Oh so good.

            1. lupaglupa RE: novelgazer Jul 16, 2007 06:32 PM

              Not a twist but a great side anyway - Carolina style coleslaw - crunchy and tart, not mayonaissy.

              4 Replies
              1. re: lupaglupa
                n
                novelgazer RE: lupaglupa Jul 16, 2007 06:37 PM

                I'm not a big fan of mayonaisse-based cole slaws... can you recommend a good recipe for Carolina style?

                1. re: novelgazer
                  lupaglupa RE: novelgazer Jul 16, 2007 06:54 PM

                  This is my Aunt Becky's - adapted from Southern Living:

                  1 small head of cabbage (about 1 1/2 pounds)
                  1/2 green pepper
                  1/2 red pepper
                  1 medium onion
                  1/4 cup sugar
                  1/3 cup vinegar
                  1/4 cup canola oil
                  1/2 tsp. salt
                  1/2 tsp. celery seeds

                  Shred the cabbage, slice the peppers and onion thinly. Toss with sugar. Cover and chill for two hours. Bring vinegar, oil, salt and celery seeds to a boil in a saucepan. Pour over cabbage mix. Toss well, cover and chill 2 hours. Serve. Keeps about 5 days.

                  I use apple cider vinegar mostly but others work. You can really jazz this up - I've put in ginger and soy sauce or added hot peppers and cilantro - it's the technique that counts. One thing - use the standard boring green cabbage. Napa and Savoy aren't crunchy enough - they get limp (I found this out the hard way!).

                  1. re: lupaglupa
                    n
                    novelgazer RE: lupaglupa Jul 17, 2007 07:55 PM

                    I'll have to give this a try... sounds like it'd be great for a picnic or a party. Should I salt the cabbage first to draw out the water? I've seen that in other recipes. Like the idea of adding hot peppers... I bet it's a nice contrast to that natural cabbage sweetness.

                    1. re: novelgazer
                      lupaglupa RE: novelgazer Jul 18, 2007 06:00 AM

                      I never salt the cabbage - the sharp crunch is one of the best parts of the salad. It can be made the day before too, it will stay crip for a while (although over time it does get limp). I'm planning to take it on a picnic in a couple of weeks - with fried chicken as the main course!

              2. h
                Hungry Celeste RE: novelgazer Jul 17, 2007 11:28 AM

                Maque choux (or succotash or smothered okra/tomatoes)
                Fresh tomatoes, simply sliced & sprinkled w/s&p, with homemade lemony/garlic mayo on the side

                1. danna RE: novelgazer Jul 17, 2007 12:07 PM

                  I made "summer bread salad" this weekend. It was more or less the Zuni bread salad, but I left out the currents and used very coarsely chopped tomatoes. I guess it was starting to be panzanella at that point. Served w/ roast turkey, but I think it would have been nice w/ fried chicken.

                  You could grill some sweet potato wedges if you wanted to go "southern", or make the sweet potato salad w/ peanut dressing that you can find on EPI. Asian slaw is nice in the summer too. The dressing IS mayo based, but you can use as little as you like and it's still quite flavorful. Find this on Martha Stewart website.

                  3 Replies
                  1. re: danna
                    JasmineG RE: danna Jul 17, 2007 12:19 PM

                    Heh, that's funny, I was just coming into this thread to recommend panzanella as an accompaniment. I'm making roast chicken tonight (I know, I know, my kitchen is going to be hot, but it's relatively cool here right now), and I'm making panzanella and pan roasted corn as sides.

                    1. re: danna
                      n
                      novelgazer RE: danna Jul 17, 2007 08:08 PM

                      I've never had bread salad/panzanella -- this sounds really good. Didn't see it in time for tonight's dinner, but I'm going to have to try this in the next couple days.

                      1. re: novelgazer
                        JasmineG RE: novelgazer Jul 17, 2007 09:31 PM

                        Panzanella was GREAT tonight along with the roast chicken, so I bet it would be good with fried too.

                    2. f
                      Fleur RE: novelgazer Jul 17, 2007 11:30 PM

                      The Ziti Salad from The Store Cookbook is always a big hit. Devoured down to the last ziti.

                      1. chef chicklet RE: novelgazer Jul 17, 2007 11:32 PM

                        A tasty Southern side is a black eyed pea salad with a champagne vinaigrette, served room temperature,
                        You can also cut fresh corn on the cob into small cobbettes, boil as usual then roll them in butter, lime and chili for more heat chop a serrano or jalapeno very fine and put that in there too. I make some mild ones for the kids. Everyone loves these, perfect size no hassle with the corn holders. or Fresh corn salad, with cilantro, serrano chili, red onion, black beans with a lime dressing.

                        oops too late!!

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