Southern comfort

In a shallow container with lid, combine “overnight” ingredients; submerge and coat chicken in liquid. Cover and soak overnight. When ready to fry chicken, whisk “dredge” ingredients together (using half of the ranch dressing powder) in a container easy for dipping chicken pieces into. Pour excess overnight mixture from chicken into dredge and mix again. In a separate container easy for rolling chicken pieces in, mix the “coating” ingredients.

Heat oil to 325 F in a large stainless-steel or cast-iron pot over medium/medium-high heat. Working with one piece at a time, roll chicken in coating, then dip in dredge, then roll in coating once more, shaking off excess after each step. Set coated pieces on a large plate. When all have been coated and oil is ready, roll each piece in coating once more to cover any damp spots just before frying. Fry two or three pieces at a time, turning until golden on all sides and internal temperature reads 165 F. Remove from oil with heat-safe tongs. Oil temperature will fluctuate; adjust accordingly to keep it between 300 F and 325 F. Let chicken cool on wire rack set over a baking sheet to catch excess oil. Once the last piece of chicken goes in, pour a little dredge into leftover coating mixture and form into small pieces. Fry them up for crispy “batter bites.”

Separate eggs; place yolks into a medium heatproof bowl and whites in a large mixer bowl. Set aside. In a medium saucepan, whisk together ½ cup sugar, flour, and salt. Slowly whisk in milk. Cook and whisk over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat.

Stir a small amount of the hot milk mixture into egg yolks to temper, then mix in the rest. Return all to pan; bring to a gentle boil for 2 minutes, stirring constantly. Remove from heat again and stir in butter and 1 teaspoon vanilla. Set aside to cool. In an ungreased 9-inch square baking dish, layer half the vanilla wafers, bananas (cutting in ¼- to ½-inch slices as you go), and custard. Repeat layers.

Preheat oven to 350 F. For meringue, beat egg whites, cream of tartar, and vanilla on medium speed until soft peaks form, about 5 minutes. Gradually beat in sugar, about a teaspoon at a time, on high until stiff peaks form and the surface is smooth and glossy, 5 to 7 minutes. With a spatula or spoon, dollop meringue over custard, creating peaks and sealing to the edges. Bake 8 to 10 minutes, until meringue tips are golden brown. Cool 30 minutes. Serve at room temperature or chill in refrigerator first.

Cook grits according to package directions, mixing bouillon into the boiling water. When cooked, stir in shredded cheese until melted. Remove from heat and cover with lid. In a large pot over medium heat, sauté onion in bacon fat or butter for 5 to 7 minutes until soft. Add garlic and saute a minute more. Stir in greens and vinegar until wilted. (If needed, add a bit of water to encourage greens to steam.) Mix in seasonings, cover, and simmer on low for 5 minutes. Divide grits across 4 bowls and top with greens.

Place flour and sugar in a large bowl, then sift and mix in cocoa powder, baking soda, cinnamon, and salt. Set aside. In a medium saucepan on high, melt and combine ½ cup butter, vegetable oil, and 1 cup Coca-Cola. Bring to a boil and remove from heat.

Preheat oven to 350 F. With a spatula, mix the Coca-Cola mixture into the flour mixture, then buttermilk and vanilla, then eggs. Pour batter into a greased 9x13-inch baking dish. Bake approximately 30 minutes or until toothpick comes out clean. Cool on wire rack.

While cake is still warm, prepare icing. Place the same saucepan over medium heat; melt ½ cup butter with ½ cup Coca-Cola and vanilla. Whisk until smooth, then remove from heat. Whisk in cocoa powder and powdered sugar 1/2 cup at a time until dissolved. Pour icing over warm cake. Allow to cool completely before slicing and serving.