Fried Chicken with Spiced Peach Gravy

(Serves 5 to 6)

For the chicken:

  • 1 3 to 3 1/2 – pound chicken
  • 1 cup buttermilk
  • 2 cups peanut oil
  • 1 cup all-purpose flour
  • 2 teaspoons salt
  • 2 teaspoons freshly ground black pepper


For the Spiced peach gravy:

  • 2 tablespoons butter
  • ¼ cup minced onion
  • 2 tablespoons all-purpose flour
  • Salt and freshly ground black pepper, to taste
  • 1 cup chicken stock
  • ½ cup Del Monte spiced peaches, chopped
  • ¼- ½ cup syrup from the canned peaches

Special equipment: a large cast-iron skillet

Cut the chicken into 8 evenly sized pieces, leaving the bones in and the skin intact. Place the chicken and the buttermilk in a large bowl, toss to coat, and marinate for at least 2 hours. Heat the oil over medium-high heat in a large cast iron skillet. Combine the flour and the salt and pepper in a paper bag and drop the chicken into the bag, tossing to coat evenly. Shake off the excess flour and begin to fry the chicken, starting with the dark pieces, then following with the white pieces. Reduce the heat to medium, cover the skillet, and fry 15 minutes. Remove the cover, turn each piece of chicken over, and fry, uncovered, for another 10 to 15 minutes. Remove the chicken carefully with tongs and drain on paper towels.

Meanwhile, make the gravy. Drain and discard all but 1 tablespoon of the oil used for frying. Heat the skillet over medium heat and add the butter and onion. Cook, stirring, until the onion is golden brown, about 5 minutes. Lightly season the flour with salt and pepper, then whisk it into the gravy and cook, stirring, until golden brown. Whisk the chicken stock, bring to a boil over the high heat and whisk until thickened slightly. Add the peaches and the syrup to the skillet and reduce the heat to low. Simmer for 4 to 5 minutes. Season to taste with salt and pepper.

To serve, put a piece or two of chicken on each plate and top with a generous amount of peach gravy. The chicken is excellent with home-style mashed potatoes.

Recipe from Charleston Chef’s Table by Holly Herrick.  Copyright © 2010 by Holly Herrick.  Used by permission of Robert Stehling and Globe Pequot Press. Photo by Christopher Brown.

Tada Salad

  • 6-8 white potatoes (more or less, depending on size)
  • 4-5 eggs
  • 1 stalk celery, diced
  • ½ medium green bell pepper, diced
  • ½ medium onion, chopped (optional)
  • ½ teaspoon paprika
  • 1/3 cup sweet pickle cubes
  • 1 teaspoon prepared yellow mustard
  • 1 tablespoon hot sauce (optional)
  • 1/3 cup mayonnaise (more or less)
  • Salt and pepper to taste

Peel the potatoes or leave the skins on, depending on your preference. Wash them and dice into ¾-inch cubes. Place the potatoes and eggs in a medium pot, half filled with salted water. Boil gently 10-20 minutes, until the potatoes are cooked firm, not mushy. Remove the potatoes, place in a bowl, and allow to cool, leaving the eggs to boil a few minutes longer. Drain the eggs and chill in cold water. Peel the eggs and dice. When the potatoes are cool, add the celery, green pepper, red pepper, onion, and paprika. Gently combine. Add the eggs, sweet pickle, mustard, hot sauce, and mayonnaise. Combine well. Add salt and pepper to taste.


Grande Coconut Cake


Moist yellow cake:

  • 8 oz. unsalted butter, softened
  • 2 2/3 cup cake flour, sifted
  • 2 cup sugar
  • 2 teaspoon pure vanilla extract
  • 4 eggs, room temperature
  • Pinch salt
  • 1 cup milk, room temperature


Preheat oven to 350º.  Butter 2  8 inch cake pan and line with parchment.  In the bowl of an electric mixer fitted with a paddle attachment, cream butter and sugar together until light in color and fluffy, about 5 minutes.  Add vanilla extract and beat until combined.  Add eggs, one at a time, beating until incorporated.

In a medium bowl, sift together flour, baking powder and salt.  Add to egg mixture in three additions, alternating with milk, starting and ending with flour.

Pour batter into pans and bake until the top is golden brown and tester inserted into the center of cake comes out clean about 40-45 minutes. 




  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 teaspoon vanilla extract
  • 1 ¼ cup whipping cream
  • ½ cup sugar
  • 1 stick butter
  • 2 ¼ cup sweetened flaked  coconut
  • ¼ cup sour cream


Stir cornstarch , water and vanilla in a small bowl to dissolve cornstarch.  Bring cream, sugar and butter to a boil in a heavy medium saucepan.  Add cornstarch mixture and bring to a boil.  Remove from heat and stir in coconut.  Cool completely.  Mix in sour cream.  Cover and refrigerate overnight.