BRUNCH WITH BINGO: PAULA DEEN'S SOUTHERN COOKING BIBLE - A GIVEAWAY

WELCOME TO BOOKIN' WITH BINGO'S

"BRUNCH WITH BINGO DAY"
I AM EXCITED TO ANNOUNCE THIS SUNDAY'S
   BINGO BRUNCH BOOK CHOICE IS....

GIVEAWAY ENDED
PAULA DEEN'S 

SOUTHERN COOKING BIBLE

BY PAULA DEEN

WITH MELISSA CLARK

ABOUT THE BOOK:

Hi, y’all!

This book is my proudest achievement so far, and I just have to tell y’all why I am so excited about it. It’s a book of classic dishes, dedicated to a whole new generation of cooks—for every bride, graduate, and anyone who has a love of a great Southern meal. My family is growing and expanding all the time. We’re blessed with marriages and grandbabies, and so sharing these recipes for honest, down-home dishes feels like passing a generation’s worth of stovetop secrets on to my family, and yours.

I’ve been cooking and eating Southern food my whole life, and I can tell you that every meal you make from this book will be a mouthful of our one-of-akind spirit and traditions. These recipes showcase the diversity and ingenuity of Southern cuisine, from Cajun to Low-Country and beyond, highlighting the deep cultural richness of our gumbos and collards, our barbecues and pies. You may remember a few beloved classics from The Lady & Sons, but nearly all of these recipes are brand-new—and I think you’ll find that they are all mouthwateringly delicious. It is, without a doubt, a true Southern cooking bible.

I sincerely hope that this book will take its place in your kitchen for many years to come, as I know it will in mine. Here’s to happy cooking—and the best part, happy eating, y’all!

Best dishes,

Paula Deen

ABOUT THE AUTHORS:

Paula Deen is the bestselling author of twelve books and an Emmy Award–winning Food Network television star. She was born and raised in Albany, Georgia. She later moved to Savannah, where she started The Bag Lady catering company. The business took off and evolved into The Lady & Sons restaurant, which is located in Savannah's historic district and specializes in Southern cooking. She also co-owns Uncle Bubba's Oyster House with her brother. Paula publishes a bimonthly magazine, Cooking with Paula Deen, and is a regular guest on QVC, where she sells her books and food products.

 MELISSA CLARK is the author of thirty-two cookbooks, including her latest, Cook This Now. She is a New York Times food columnist, and her work has also appeared in Food & Wine, Gilt Taste, and other publications.

  

RECIPE FROM PAULA DEEN'S SOUTHERN COOKING BIBLE:

 Paula Deen's Best Ever Southern Fried Chicken 

Servings: 4

Difficulty: Easy

Cook Time: 30-60 min

Check out "Paula Deen's Southern Cooking Bible", excerpted below.

"In my book, a well-fried chicken is among life's greatest accomplishments, and I can truthfully claim that I wouldn't be where I am without the fried chicken recipe I'm sharing with y'all here. You could say I am practically made of Southern fried chicken—certainly I grew up eating and cooking it. I use some hot sauce to season the crust, and I love to fry in shortening, which gives the crust a particularly crunchy texture. But I don't see the need for any other tricks and frills with a skillet of fried chicken: some things in life cannot be improved upon." 

Ingredients
3 large eggs
2 cups self-rising flour
black pepper and salt
1 whole chicken (1 to 2 1/2 pounds), rinsed, patted dry, and cut into 8 pieces
solid vegetable shortening, for deep-frying 

Cooking Directions 
In a shallow bowl, lightly beat the eggs with 1/3 cup water. In a separate shallow bowl, combine the flour and 1 teaspoon black pepper. Lightly season the chicken all over with salt and black pepper. Dip the chicken pieces in the egg mixture, letting any excess drip off, and then coat well in the flour mixture. 

In a large skillet, heat the shortening over medium-high heat until it melts and reaches 350°F on a deep fry thermometer; you'll want a depth of 2 inches. Add the chicken and cook until browned and crisp, 13 to 14 minutes for the dark meat and 8 to 10 minutes for the white meat. And just like that, you've got yourself the best ever Southern fried chicken.

Taking The Temperature

Be extra careful when using a deep fry thermometer. And make sure it doesn't have any moisture on it that can make the oil spatter. Insert it into the melted shortening, angling it away from the bottom of the pan so you get an accurate read on the temperature of the oil—not the bottom of the pan!

 

 GIVEAWAY 

I AM EXCITED TO HAVE ONE

COPY OF PAULA DEEN'S NEW

BESTSELLING COOKBOOK

TO GIVE AWAY TO A FOLLOWER

 
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HOW TO ENTER:

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GIVEAWAY ENDS AT

6 PM, EST, DECEMBER 10

GOOD LUCK!