For more than 60 years,
a publication centered on life in Mississippi.
Today is July 6, 2022

Featured Cookbook

Delta Delicious w/ Martha Hall Foose - Hot, sweet, and spicy!

By Martha Hall Foose

Delta Delicious w/ Martha Hall Foose - Hot, sweet, and spicy!

Spicy Honey Fried Chicken Thighs

Hot, sweet, and spicy! These fried chicken thighs hit all the high notes. I’ve fried chicken hundreds of ways, and this is one of my favorites. The chicken is dipped in beaten egg whites to provide a light coating for a cracker crumb and fl our mixture with baking powder to give the fried chicken a crisp crunch. Once the chicken is fried, a sprinkle of a savory seasoning gets sprinkled liberally over the deep golden thighs and a drizzle of honey finishes them off. Enjoy the sweet and heat!



Canola oil for frying

1/2 teaspoon hot paprika

1/4 teaspoon cayenne pepper

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

4 egg whites

2 teaspoons kosher salt

1 teaspoon ground black pepper

3/4 cup flour

3/4 cup finely ground cracker crumbs

1/2 teaspoon baking powder

3 1/2 pounds boneless, skinless chicken thighs

Honey for drizzling


Pour 2 inches of oil into a Dutch oven or electric skillet. Heat over medium-high heat to 375 degrees.

Combine the paprika, cayenne, garlic powder, and onion powder in a small bowl and set aside.

Put the egg whites into a bowl and whisk until slightly frothy. Combine the salt, black pepper, flour, cracker crumbs, and baking powder in a pie pan.

Dip each piece of chicken in the egg whites and press into the fl our and crumb mixture to coat. Shake off excess.

Working in batches, fry the chicken until crispy and cooked through, 10 to 12 minutes and an instant read thermometer reads 165 degrees. Transfer chicken to a paper grocery sack or paper towels to drain. Season the fried chicken with the reserved paprika mixture. Drizzle with honey and serve while hot and delicious.


Social Banana Pudding

I have become a big fan of Social Tea Biscuits and Marias Gamesa cookies. They are just simple, slightly sweet snappy little cookies perfect for dunking in tea or coffee. Turns out they are also quite good layered in a deep bowl of banana pudding. Of course, good old Nilla Wafers are the classic choice but why limit the options? Sometimes I will reach for gingersnaps, and occasionally take it in an Elvis direction with peanut butter sandwich cookies. What does stay the same is the rich vanilla pudding and marshmallowy topping.


For the pudding


3/4 cup sugar

1/3 cup cake flour

1/4 teaspoon table salt

4 large egg yolks (reserve the whites for the topping)

2 cups whole milk

1/2 teaspoon vanilla extract

A pinch of grated nutmeg

1/2 inch piece of cinnamon stick

1 sleeve (approximately 41) Social Tea Biscuits

4 medium bananas, peeled and sliced


In a heavy-bottomed saucepan or bottom of a double boiler over medium-high heat, bring 2 inches of water to a boil. In a medium stainless steel bowl or top of a double boiler, whisk together the sugar, flour, and salt. Whisk in the egg yolks, and then the milk, and nutmeg. Add the cinnamon stick.

Place the milk mixture over the boiling water. Cook, stirring steadily until the pudding is thick and coats the back of a wooden spoon. Stir for 12 to 15 minutes and until there is no taste of raw fl our remaining. Remove from heat and take out the cinnamon stick and whisk in the vanilla extract.

Heat oven to 425 degrees.

While the pudding is still warm, layer the tea biscuits, bananas, and pudding in a large dish. Sprinkle the top of the pudding with a few crumbled tea biscuits to help the topping adhere.


For the topping


4 large egg whites

1/4 teaspoon cream of tartar

5 tablespoons sugar

1/2 teaspoon vanilla extract


Whip the egg whites on medium speed with an electric mixer until frothy. Add the cream of tartar and slowly increase the speed as the egg whites become opaque. Slowly pour in the sugar. Add the vanilla extract. Whip until the whites form a soft peak. Spoon the topping over the pudding.

Bake the pudding for 5 minutes or until the meringue is puffed and browned. Cool on a rack for 30 minutes, and then refrigerate for 2 hours (or until you just can’t stand it any longer).

Note: Egg whites will separate easier when cold but will whip to higher highs at room temperature. So, separate cold and whip about 30 minutes later when the chill is off the egg whites.



Martha Hall Foose, the author of “Screen Doors & Sweet Tea: Recipes and Tales of a Southern Cook,” won the James Beard Award for American Cooking. Her latest collaboration is “A Good Meal is Hard to Find: Storied Recipes from the Deep South” with Amy C. Evans. Martha makes her home in the Mississippi Delta with her husband and son. She is a member of Yazoo Valley Electric Power Association.

Site designed by Marketing Alliance, Inc.