In honor of Martin Luther King Jr., here is a take on one of his favorite foods—pecan pie. I wanted to switch it up from the traditional pie recipe, so here we have Chunky Pecan Pie Bars courtesy of Brown Eyed Baker. MLK was also a big lover of Southern food, like fried chicken. So, below is also one of the most delicious recipes for buttermilk fried chicken I’ve ever tasted! Enjoy!
Chunky Pecan Pie Bars
For the Crust:
1½ cups all-purpose flour
½ cup (1 stick) butter, softened
¼ cup packed brown sugar
3 large eggs
¾ cup corn syrup
¾ cup granulated sugar
2 Tablespoons butter, melted
1 teaspoon vanilla extract
1¾ cups coarsely chopped semisweet or bittersweet chocolate (or chocolate chunks in a bag!)
1½ cups chopped pecans
1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.
2. For the crust, mix together the flour, butter and brown sugar until crumbly. Press into the baking pan and bake for 12-15 minutes or until lightly brown.
3. For the filling, beat the eggs, corn syrup, sugar, butter and vanilla extract with a wire whisk. Stir in the chunks and pecans. Pour evenly over the baked crust and bake for 25-30 minutes or until set.
4. Cool in the pan on a wire rack. Cool completely and cut into bars. Store in an airtight container at room temperature (or in the refrigerator if you live in a warm/humid area with no air conditioning).
Buttermilk Fried Chicken
¾ cup buttermilk
1 teaspoon salt
¼ teaspoon pepper
2 ½ pound chicken fryer
1 cup flour
1 ½ cup vegetable oil
Fried Chicken Directions:
Crispy fried chicken soaked in buttermilk for delicious an old fashioned flavor.
Combine buttermilk, salt, pepper and chicken in shallow dish. Refrigerate 20 minutes, turning once. Remove chicken and dredge in flour. Cook in hot oil (350F.), turning to brown both sides. Reduce heat to 275F. Cover and cook 25 minutes. Uncover and cook an additional 5 minutes until crispy.
Note: Drain chicken on paper towels.