My roots in Georgia and the deep
south go back a long way. One might say that I'm a walking anachronism
because I'm not only a native Georgian, but an Atlanta native, as well.
Not many that can claim that dual heritage in this day and age. I believe
General Sherman didn't realize that his 1864 burning of Atlanta (talk
about a sore subject) would create the city that has risen from the
ashes to become the 'Phoenix of the South.'
I love my beloved south and its
rich history. My hometown of Atlanta is chock full of things to do,
to see and, of course, to taste. From the variety of elegant cuisine
served in restaurants in fashionable Buckhead and upscale Mid-Town to
the greasy fare served at the Varsity Drive-In (an Atlanta landmark
patronized by US Presidents and countless celebrities), this is a city
of food and, most importantly, cooks. If you want it, Atlanta's got
it (within reason and decorum, of course)! Don't be surprised when walking
down the streets if you hear people beckoning to their friends with
names like Doodle Mae or Birdie Lee. That's just who we are.
Our 'Southern Hospitality' isn't
just a phrase; it's a tradition and a way of life ingrained in all of
us who were born and raised here. It's been passed on from generation
to generation. Many of you who have been visitors here know that already
and we welcome you back anytime. Of course, we don't all think of ourselves
as Scarlett O'Hara, Rhett Butler, Mammy, Ashley Wilkes, or Prissy (with
due respect to our beloved Margaret Mitchell); and Tara doesn't await
you at the turn of every corner, either. But, we're comfortable and
serene with who we are and we believe in passing on our heritage to
our children and grandchildren just as our grandparents and parents
passed it on to us.
My sister, Sherry, and I grew up
in a home that was rich in southern, cultural heritage. A home where
family values, decency, and most importantly, love and good cooking,
were in abundance everyday. Our mother and our father blessed us with
the true 'Ozzie and Harriet' home- life as we grew up. The grandchildren
nicknamed our father, Quillian Gaddy, 'Q' and our mom, Lois Gaddy, 'LoLo.'
They were fitting terms of endearment for both (not to mention easier
to pronounce for the little ones). Daddy and Mom were a true love story
incarnate. They were members of the 'Greatest Generation' who met, married,
and began a new life at the end of World War II. As with so many others,
Daddy served in the military and Mom was 'Rosie the Riveter.' They were
devoted to each other, the community, their church, and to their children
and grandchildren. If Daddy was the 'true Southern Gentleman,' then
our Mother was the epitome of the 'true Southern Lady.' She possessed
refinement, a genteel manner, and a deep practice of Christian charity
to all who knew her. These were as much a part of her as the air she
breathed.
Added to those wonderful qualities,
LoLo was one of the best cooks south of the Mason Dixon Line, too. Y'all
can take that to the bank, as we say down here! True southern cooking
is as natural as sitting in a rocking chair on the front porch, sipping
lemonade or a Mint Julep, and watching the sunset. As much as a generational,
passed-on art, it's a gift as well. From simple Sunday dinners to holiday
celebrations, we revel in its diversity, rich taste, and heavenly aromas.
For example, typical New Year's Day fare can include sugar-cured baked
ham, home-made macaroni and cheese, collard greens, black-eyed peas,
green bean casserole, fresh-baked cornbread, scallions and tomatoes
marinated in oil and vinegar and, for dessert, sweet potato cheesecake;
all of which are washed down with sweet or unsweetened 'tea' (a Southern
household staple).
While my mother's recipe collection,
gathered over her 8 decades of life with us, was never recorded in book-form,
it's lovingly catalogued in my memory. Some things, however, remain
firmly ensconced in real form. Lolo's cast-iron skillet (used for baking
cornbread and other goodies) is still alive and well today in my kitchen.
It's probably 125 years old or more and was passed on to me from LoLo
via my grandmother, and to my grandmother via my great-grandmother (Scarlett
would be proud to say the least, Fiddle-Dee Dee!!). Buttered grits,
fried eggs, and biscuits strewn with 'Sawmill Gravy' are still made
in that skillet today and are a family favorite (Sawmill Gravy is a
ground sausage and flour concoction for the benefit of my Yankee cousins).
But, besides these, LoLo was a treasure-trove of other things deliciously
Southern. From fried okra and breaded zucchini to braised sweet potatoes
and onion-smothered pork chops, LoLo was a true Southern cook.
But, if I remember anything she
taught me, it was, first and foremost, her recipe for fried chicken.
Chicken (another Southern staple) whether fried, baked or otherwise
prepared is as much a deep-south tradition as Robert E. Lee, the Mississippi
River, and NASCAR. While seasonings played an important part in Lolo's
recipe, the secret to her perfection is the oil in which the chicken
is fried. It's Peanut oil! and nothing else will suffice! Forget any
heart-healthy, low-carb mentality you may be clinging to. Lolo's fried
chicken is bound to temporarily raise your LDL cholesterol level to
new heights of lip-smacking delight and that's what Southern cooking
is all about, y'all. Coated in seasoned flour and fried in Peanut oil,
the ultimate goal is achieving a crispy scald on the chicken that is
rich in flavor and drips with sheer, 'Dixie-fried' goodness. In our
Southern vernacular, this fried chicken will make you 'slap yo' mama'!
(Not literally, of course. That's too unladylike and Scarlett would
highly disapprove). There are so many side dishes you can serve with
this. But, my suggestion is homemade potato salad and baked beans seasoned
with bacon, green pepper, and red onion. Making fried chicken in the
southern tradition is a painstaking and sometimes messy process, so,
be prepared. However, in the end, it'll be all worth it as realized
by the smiles on the faces of the fortunate recipients of this marvelous
and authentic recipe for southern fried chicken. Somewhere, I know LoLo
is smiling, too, and saying, 'Enjoy' and y'all come back now, hear?'
try Heather's recipe
for Southern
fried chicken
Meet Heather
Howell-Adams: Heather
is married to David Adams, one of IMK's Regular Contributors. David's
past contributions can be found on this site. (click
here to meet David) Heather has been an employee and well-recognized
face with the Rich's Macy's Department Stores in Atlanta for the past
15 years. In 2002, Heather, along with Atlanta Mayor Shirley Franklin,
was presented with the YWCA Outstanding Women in Achievement Award for
her dedicated volunteer work to the local community. Heather has, also,
received past honors for her tireless efforts devoted to the Susan B.
Korman Breast Cancer Foundation, the Atlanta Food Bank, Habitat for
Humanity, and the Atlanta Chapter of the American Cancer Society. Besides
her love of Southern cooking and preserving that heritage, she enjoys
gardening, landscaping and, along with David, doting on their 5 grandchildren.
Heather lovingly dedicates this article to her mother, 'LoLo', her father,
'Q', and to her wonderful sister and 'Southern Soul Mate', Sherry Glisson.
©
