Best Southern Gulf Coast Fried Chicken Recipe | Meredith Folger Amon

SUNDAY SKILLET FRIED CHICKEN, GULF COAST STYLE

There are recipes that taste like a place, and then there are recipes that taste like a time. For me, the best Southern fried chicken starts on the Georgia farm where I was raised, with Sunday clothes still crisp from church, and the steady rhythm of my Aunt Gladys and my grandmother working the kitchen like it was second nature. On the Gulf Coast, I still make it the same way: patient, cast-iron, and confident, with a little coastal edge that fits life down here.

"If you keep the oil steady and your hands dry, the crust will sing. That sound is how you know you did it right."

Why this is my best Southern Gulf Coast fried chicken

Back in…

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Radicchio Salad with Hazelnut Brittle, Apple, and Blue Cheese | Gulf Coast Seasonal Recipe

Radicchio Salad with Hazelnut Brittle, Apple, and Blue Cheese

I love having a seasonal salad on the table that feels a little dressed up but still easy enough for a weeknight. This radicchio salad does exactly that. Bitter radicchio, a sweet, crisp apple, tangy blue cheese, and a crunchy hazelnut brittle all come together with a simple honey–Dijon vinaigrette.

It holds up well, so it is easy to take to a friend’s house or tuck into the fridge for a quick lunch the next day.

Ingredients

For the hazelnut brittle

• 3/4 cup whole hazelnuts
• 1/2 cup granulated sugar
• 1 tablespoon water
• Pinch of kosher salt

For the honey–Dijon vinaigrette

• 3 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons white wine…

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Corn Maque Choux Recipe Gulf Coast Style | Louisiana Skillet Corn Side

Corn Maque Choux, Gulf Coast Style

There are certain dishes that taste like a coastline with a little Louisiana swagger stirred in. Maque choux (pronounced “mock-shoe”) is one of those. It’s a traditional braised corn-and-vegetable skillet dish that shows up across South Louisiana, and down here on the Gulf it feels right at home alongside grilled shrimp, blackened fish, or even a simple roast chicken on a breezy evening.

I learned this version through Emeril Lagasse’s Corn Maque Choux. Emeril keeps it classic with sweet corn, onion, bell pepper, a kiss of cayenne, and that slow, buttery braise that yields…

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Gulf Coast Ham Hock Recipe: Slow-Simmered Greens With “Pot Liquor” Worth Saving

My Gulf Coast Ham Hock Recipe: Slow-Simmered Greens With “Pot Liquor” Worth Saving

When I’m not selling real estate along the Gulf Coast, writing magazine articles, or working on abstract painting artwork, I love to cook and read recipes. There is something grounding about a pot on the stove that turns simple ingredients into a meal that feels like home. Ham hocks are one of those old-school staples that deliver big flavor, especially when you treat them like the foundation of the dish instead of an afterthought.

“This is the kind of recipe that makes the whole house smell like December, even if it’s just a regular Tuesday.”

What makes ham hocks a “restaurant-style” secret

A great ham hock dish is all about the broth.…

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Grilled Grouper Ono Island Style + Broccolini & Roasted Potatoes | Gulf Coast Recipe

Just Off the Gulf Coast: Grilled Grouper “Ono Island Style” with Lemon & Fresh Herbs (Plus Broccolini & Roasted Potatoes)

When I get my hands on fresh Gulf grouper, I want the preparation to reflect the fish itself, clean, bright, and confident. This is my “Ono Island style” method: a quick, gentle brine, then a hot sear on an outdoor grill or a grill pan on the stovetop. I finish it with lemon and fresh herbs and serve it with crisp broccolini and small roasted potatoes, the kind of plate that exudes Gulf Grandeur without requiring a complicated kitchen routine.

“High heat, a short brine, and lemon at the very end, that’s the trio that keeps grouper tender and polished.”

Why brine grouper before grilling

Grouper…

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Louisiana-Inspired Corn Chowder, Ono Island Style | Meredith Folger Amon

Louisiana-Inspired Corn Chowder, Ono Island Style

When the breeze shifts across Ono Island and I want something comforting that still feels Gulf Coast-bright, I make a Louisiana-inspired corn chowder with just enough spice and smoky depth to taste like it came from a real-deal pot simmering in south Louisiana. This version is built for coastal living near Orange Beach, and it doubles as one of my favorite “open house” recipes because it warms the whole room without being heavy.

“A good chowder should taste like the season it’s served in: sweet corn up front, a slow smoky finish, and a little heat that keeps you coming back for one more spoonful.”

The Recipe

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Gulf Coast Pesce al Cartoccio: Fish in Parchment with Lemon, Basil, and Tomatoes

Fish in Parchment Paper (Italian-Style Pesce al Cartoccio)

This is one of my favorite “simple but impressive” dinners. The fish steams gently inside parchment, and everything tastes bright, clean, and genuinely Italian. The packet traps aroma and moisture, so even a lean fillet comes out tender. It is also beautifully low-mess, which I always appreciate on busy weeks.

Best Fish to Use

• Snapper, grouper, flounder, cod, halibut, sea bass, or salmon
• 6–8 oz portions cook best in individual packets

Ingredients (Serves 2)

• 2 fish fillets (6–8 oz each)
• 1 small zucchini, thinly sliced
• 10–12 cherry…

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Ono Island–Style Fried Goat Cheese Rounds: 10 Ways to Crisp, Coat, and Serve Them

Ono Island–Style Fried Goat Cheese Rounds: 10 Ways to Crisp, Coat, and Serve Them

I love a salad that feels like a full meal and a chicken dish that tastes like it came off a dockside menu. One of my favorite “secret weapons” is fried goat cheese — crisp on the outside, creamy in the middle, and instantly elevates everything from citrus salads to grilled chicken. If you’re building your Ono Island entertaining repertoire, these are easy, reliable, and very “Ono Island style”.

My Go-To Method: How I Shape Goat Cheese for Frying (So It Doesn’t Melt Away)

Step 1: Choose the right…

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Frutti di Mare Pasta, Ono Island Style | Meredith Folger Amon

Frutti di Mare Pasta, Ono Island Style (Clams, Mussels, Garlic, Olive Oil)

When I want a coastal dinner that feels effortless but still yields timeless elegance, I make this garlic-and-olive-oil Frutti di Mare with clams and mussels. It’s the kind of plate that exudes Gulf Grandeur without asking you to babysit the stove, and it pairs beautifully with an evening at home near Ono Island and Orange Beach. Guided by Integrity. Backed by Experience. Search the Gulf with Meredith Folger Amon.

“The secret is intention: strong olive oil, gentle garlic, a little steam, and just enough pasta water to turn it all into silky coastal comfort.”

Recipe Overview

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Ono Island Grilled Swordfish & Eggplant Kebabs | Orange Beach, Alabama

Grilled Swordfish & Eggplant Kebabs — An Ono Island Recipe

Orange Beach, Alabama

When I’m cooking on Ono Island, I want food that feels coastal, unfussy, and made for grilling barefoot with a Gulf breeze rolling through. This grilled swordfish and eggplant skewer recipe is one I come back to again and again—it’s fresh, hearty, and perfect for Orange Beach evenings when the sun hangs low and dinner happens outside.

What I Use

Kebabs

• 1½ lb fresh swordfish, cut into 1½–2 inch cubes

• 1 large eggplant, cut into 1½-inch cubes

• 1½–2 cups cherry tomatoes

• 4–6 scallions, cut into 2-inch pieces

• 2 lemons (one sliced into rounds, one for juice & zest)

• Olive oil

• Kosher salt & freshly…

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