Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Jul 16, 2007 05:43 PM

Summer accompaniment for fried chicken?

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?

  1. Click to Upload a photo (10 MB limit)
  1. 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

      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

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

      2. re: evans

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

        1 Reply
        1. re: Pylon

          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. 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

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

          2. Smothered okra, of course!

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

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

              4 Replies
              1. re: lupaglupa

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

                1. re: novelgazer

                  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

                    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

                      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!