Fried Green Tomatoes: A Southern Classic Recipe

Chicken Murphy: Prepare to be transported to the heart of New Jersey with this fiery and flavorful dish! Have you ever craved a meal that’s both comforting and exciting, a culinary adventure that tantalizes your taste buds with every bite? Then look no further. This isn’t just another chicken recipe; it’s a vibrant explosion of peppers, potatoes, and savory chicken, all brought together in a harmonious dance of deliciousness.

While the exact origins of Chicken Murphy are shrouded in a bit of mystery, it’s widely believed to have originated in an Irish-American restaurant in New Jersey. The “Murphy” in the name is a nod to the strong Irish heritage in the area, and the dish itself is a testament to the ingenuity of combining simple ingredients into something truly special. It’s a dish born from a desire to create something hearty and satisfying, perfect for a chilly evening or a celebratory gathering.

People adore Chicken Murphy for its bold flavors and satisfying textures. The tender chicken, the slightly crispy potatoes, and the sweet and spicy peppers create a symphony of sensations that will leave you wanting more. It’s also a relatively easy dish to prepare, making it a weeknight winner for busy families. Plus, it’s incredibly versatile – you can adjust the level of spice to your liking and add other vegetables to customize it to your preferences. So, gather your ingredients and get ready to experience the magic of Chicken Murphy!

this Recipe

Ingredients:

• 4-5 large green tomatoes, firm and unripe
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1 cup buttermilk
• 1 large egg
• 1 cup yellow cornmeal, finely ground
• 1/2 cup vegetable oil, for frying (or more as needed)
• Optional: Hot sauce, to taste (added to buttermilk)
• Optional: Fresh parsley, chopped, for garnish
• Optional: Dipping sauce of your choice (ranch, remoulade, etc.)

Preparing the Tomatoes and Breading Station

Okay, let’s get started! The key to amazing fried green tomatoes is all in the preparation. We need to get our tomatoes ready and set up our breading station for a smooth and efficient process.

1. Wash and Slice the Tomatoes: First, give those green tomatoes a good wash under cold water. Pat them dry with a paper towel. Now, using a sharp knife, slice the tomatoes into about 1/4-inch to 1/3-inch thick slices. You want them thick enough to hold their shape during frying, but not so thick that they don’t cook through. Discard the very ends of the tomatoes.
2. Prepare the Flour Mixture: In a shallow dish or pie plate, whisk together the flour, salt, pepper, garlic powder, onion powder, and smoked paprika. Make sure everything is well combined. This seasoned flour is the first layer of our crispy coating, so don’t skimp on the flavor!
3. Prepare the Buttermilk Wash: In another shallow dish, whisk together the buttermilk and the egg. If you like a little kick, you can add a dash or two of your favorite hot sauce to the buttermilk mixture. This adds a subtle heat that complements the tartness of the tomatoes.
4. Prepare the Cornmeal Coating: In a third shallow dish, place the yellow cornmeal. Make sure it’s finely ground for the best texture. If you only have coarse cornmeal, you can pulse it a few times in a food processor to make it finer.
5. Set Up Your Breading Station: Arrange the three dishes in a row: flour mixture, buttermilk wash, and cornmeal coating. This assembly line will make the breading process much easier and less messy.

Breading the Tomatoes

Now comes the fun part – coating those tomato slices in all that deliciousness! This is where we build up the layers of flavor and texture that make fried green tomatoes so irresistible.

1. Dredge in Flour: Take a tomato slice and dredge it in the flour mixture, making sure to coat both sides completely. Shake off any excess flour. This helps the buttermilk adhere properly.
2. Dip in Buttermilk: Next, dip the floured tomato slice into the buttermilk wash, ensuring it’s fully coated. Let any excess buttermilk drip off.
3. Coat in Cornmeal: Finally, dredge the tomato slice in the cornmeal, pressing gently to make sure the cornmeal adheres to both sides. You want a nice, even coating of cornmeal.
4. Repeat: Repeat the breading process with the remaining tomato slices. It’s best to work in batches to avoid overcrowding the breading station.
5. Rest (Optional but Recommended): Place the breaded tomato slices on a wire rack for about 10-15 minutes. This allows the coating to set and adhere better during frying, resulting in a crispier final product.

Frying the Green Tomatoes

Alright, we’re almost there! Now it’s time to fry those beauties to golden-brown perfection. This is where the magic happens, and the flavors really come together.

1. Heat the Oil: In a large skillet or frying pan, heat the vegetable oil over medium-high heat. You want the oil to be hot enough to fry the tomatoes quickly and evenly, but not so hot that it burns them. A good way to test the oil is to drop a small piece of breaded tomato into the oil. If it sizzles and turns golden brown in about a minute, the oil is ready. The oil should be about 350-375°F (175-190°C).
2. Fry in Batches: Carefully place the breaded tomato slices into the hot oil, making sure not to overcrowd the pan. Overcrowding will lower the oil temperature and result in soggy tomatoes. Fry in batches, leaving enough space between each slice.
3. Fry Until Golden Brown: Fry the tomatoes for about 2-3 minutes per side, or until they are golden brown and crispy. Keep an eye on them and adjust the heat as needed to prevent burning.
4. Remove and Drain: Once the tomatoes are golden brown, carefully remove them from the oil with a slotted spoon or spatula. Place them on a wire rack lined with paper towels to drain off any excess oil. This helps them stay crispy.
5. Repeat: Repeat the frying process with the remaining breaded tomato slices, adding more oil to the pan as needed.

Serving and Enjoying

Congratulations, you’ve made delicious fried green tomatoes! Now it’s time to serve them up and enjoy the fruits (or vegetables!) of your labor.

1. Serve Immediately: Fried green tomatoes are best served immediately while they are still hot and crispy. They tend to lose their crispness as they sit, so don’t wait too long to dig in!
2. Garnish (Optional): Garnish the fried green tomatoes with fresh chopped parsley for a pop of color and freshness.
3. Dipping Sauces (Highly Recommended): Serve the fried green tomatoes with your favorite dipping sauce. Ranch dressing, remoulade sauce, or even a simple aioli are all great options. The creamy sauce complements the tartness of the tomatoes and the crispy coating perfectly.
4. Enjoy! Take a bite and savor the combination of the tangy green tomatoes, the crispy cornmeal coating, and the flavorful seasonings. These are a true Southern classic!

Tips for Perfect Fried Green Tomatoes:

• Choose the Right Tomatoes: Make sure your tomatoes are firm and green, not starting to ripen. Overripe tomatoes will be too soft and won’t hold their shape during frying.
• Don’t Overcrowd the Pan: Frying in batches is crucial for maintaining the oil temperature and ensuring crispy tomatoes.
• Use Fresh Oil: Using fresh, clean oil will result in a better flavor and prevent the tomatoes from absorbing any off-flavors.
• Adjust Seasonings to Taste: Feel free to adjust the seasonings in the flour mixture to your liking. Add more or less salt, pepper, garlic powder, or onion powder to suit your taste.
• Experiment with Dipping Sauces: Don’t be afraid to try different dipping sauces to find your favorite combination. Hot sauce, honey mustard, or even a spicy mayo can be delicious with fried green tomatoes.

Variations:

• Spicy Fried Green Tomatoes: Add a pinch of cayenne pepper or a dash of hot sauce to the flour mixture for a spicy kick.
• Parmesan Fried Green Tomatoes: Add grated Parmesan cheese to the cornmeal coating for a cheesy and savory twist.
• Gluten-Free Fried Green Tomatoes: Use gluten-free flour and cornmeal for a gluten-free version of this classic dish.

Conclusion:

And there you have it! I truly believe this recipe for Fried Green Tomatoes is a must-try, and not just because I’m sharing it with you. The tangy bite of the unripe tomatoes, perfectly balanced by the crispy, seasoned cornmeal crust, is an explosion of flavor that will have you coming back for more. It’s a dish that’s both comforting and exciting, familiar yet refreshingly different. It’s a taste of summer, even when summer feels far away.

But beyond the incredible taste, this recipe is also incredibly versatile. Think of it as a blank canvas for your culinary creativity! While I love serving these golden-brown beauties as a simple appetizer with a creamy remoulade sauce (recipe below!), the possibilities are endless.

Serving Suggestions and Variations:

* Remoulade Sauce: My go-to dipping sauce is a classic remoulade. It’s a simple mix of mayonnaise, Dijon mustard, sweet pickle relish, a dash of hot sauce, and a sprinkle of paprika. The creamy, tangy, and slightly spicy flavors perfectly complement the fried tomatoes.
* Southern Platter: Create a Southern-inspired platter with fried green tomatoes, creamy grits, collard greens, and maybe even some pulled pork. It’s a feast for the senses!
* BLT Upgrade: Elevate your BLT by swapping out regular tomatoes for fried green tomatoes. The added crunch and tang will take your sandwich to a whole new level. Trust me on this one!
* Tomato Jam: For a sweeter counterpoint, serve your fried green tomatoes with a homemade tomato jam. The sweetness of the jam balances the tartness of the tomatoes beautifully.
* Spicy Kick: Add a pinch of cayenne pepper to your cornmeal mixture for a spicy kick. Or, drizzle your fried green tomatoes with a sriracha mayo for an extra layer of heat.
* Herb Infusion: Experiment with different herbs in your cornmeal mixture. Fresh thyme, rosemary, or oregano would all add a unique and delicious flavor.
* Cheese Please: Sprinkle some crumbled goat cheese or feta cheese over your fried green tomatoes for a salty and tangy finish.
* Vegan Option: You can easily make this recipe vegan by using plant-based milk and a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) in place of the buttermilk and egg.

I’ve tried all of these variations myself, and each one offers a unique and delightful twist on the classic recipe. Don’t be afraid to experiment and find your own favorite combinations!

I’m so excited for you to try this recipe for Fried Green Tomatoes. It’s a dish that I’ve been making for years, and it always brings a smile to my face. I truly believe it will become a favorite in your household too.

So, gather your ingredients, put on some good music, and get ready to fry up some deliciousness! And most importantly, don’t forget to share your experience with me! I’d love to hear what you think of the recipe, what variations you tried, and what dipping sauces you paired it with. You can leave a comment below, tag me on social media, or even send me an email. I can’t wait to see your culinary creations! Happy frying!