Eat Like Chip and Joanna With These 3 Magnolia Table Recipes
The next best thing to sitting down to dinner with Chip and Joanna Gaines? Eating just like the Fixer Upper stars with these delicious recipes from Joanna's new Magnolia Table cookbook.
Life goals: Sharing a meal with Chip, Joanna, and the ever-growing, bustling Gaines family. Until our invite arrives < runs to check mail, just in case > we've been enjoying cooking our way through Joanna's new Magnolia Table cookbook.
If you idolize Joanna's style (her color predictions for 2018 have proven to be spot-on!), too, you can now dine just like her with these summery recipes straight from her kitchen and Magnolia Table restaurant. It's official: From Sticky Poppy Seed Jam to shiplap, this woman can do it all.
Fried Chicken with Sticky Poppy Seed Jam
"I don’t do much deep-frying, but hot fried chicken is so delicious and satisfying to have every once in a while that I think every home cook should have a great recipe for it. Some people may be reluctant to fry at home because it requires a big pot of very hot oil, but it’s really pretty easy, and it doesn’t require any special equipment. A deep, heavy pot works great. My family prefers white meat so I usually fry halved chicken breasts, but you can do a whole chicken, cut up, or all thighs or all legs—whatever your family likes best. I often pair this fried chicken with green beans and scalloped potatoes."— Joanna Gaines
Makes 4 to 8 servings
PREP: 20 minutes, plus overnight soaking (for the chicken)
COOK: 1 hour
- 4 cups buttermilk
- 2 tablespoons garlic powder
- 1 tablespoon garlic salt
- Freshly ground black pepper
- 8 pieces bone-in chicken, such as a mixture of drumsticks, thighs, and chicken breasts (halved crosswise)
- Vegetable oil, for deep-frying (about 10 cups)
- 3 large eggs
- 3 cups all-purpose flour
- Kosher salt
- Sticky Poppy Seed Jam (recipe below), warmed
- In a large (14-cup) container with an airtight lid, whisk together the buttermilk, garlic powder, garlic salt, and 1 tablespoon pepper. Add the chicken and turn the pieces to coat completely in the buttermilk. Cover the container and refrigerate overnight*.
- Pour 4 inches oil into a large fryer or deep, heavy pot. Attach a frying or candy thermometer to the side of the pot. Heat the oil over medium-high heat to 350°F.
- While the oil is heating, whisk the eggs in a shallow dish. In a separate shallow dish, whisk together the flour and 1 teaspoon each salt and pepper. Set a wire rack over a large baking sheet to hold the floured, uncooked chicken and set another wire rack over a baking sheet lined with paper towels to hold the hot fried chicken.
- Dredge each piece of chicken in the eggs and then in the flour, shaking to remove any excess flour. Set on the rack.
- When the oil is hot, add a few pieces of chicken to it. Do not crowd the pot. The temperature of the oil will drop as you add the chicken, so adjust the heat as necessary to maintain the oil temperature between 330°F and 350°F (let it go to the lower temperature if the chicken is browning too quickly).
- Fry the chicken until the juices run clear when pierced, about 10 minutes. The inside should be cooked thoroughly when sliced open. Use tongs, a spider, or a slotted spoon to transfer the chicken to the wire rack to drain for 5 minutes. Lightly salt the chicken. Return the oil temperature to 350°F. Repeat with the remaining chicken in two or three batches.
- Transfer to a platter. Serve warm with the poppy seed jam served alongside or drizzled on top.
- Store the chicken in a covered container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 15 to 20 minutes.
* You don’t want to skip the overnight soak. The buttermilk needs time to break down the muscle tissue and make it tender.
Sticky Poppy Seed Jam
"Want to take fried chicken to the next level? Try drizzling the chicken with this sweet and sticky poppy seed jam just before serving. It’s also pretty stellar on top of biscuits." — Joanna Gaines
Makes 1 cup
PREP : 5 minutes
COOK: under 5 minutes
COOL : 15 minutes
- 1 cup honey**
- 2 tablespoons poppy seeds
- 1 teaspoon grated lemon zest
- 1 teaspoon fresh lemon juice
- 1 teaspoon grated orange zest
- 1 teaspoon fresh orange juice
- ½ teaspoon dark brown sugar
- In a small saucepan, combine the honey, poppy seeds, lemon zest, lemon juice, orange zest, orange juice, and brown sugar and bring to a boil over medium heat, stirring constantly. Remove from the heat and let cool slightly. The jam will thicken as it cools and should appear sticky, like honey.
- The seeds will separate as the jam sits. Stir well before using. Serve warm.
- Store in a covered container in the refrigerator for up to 2 days. Warm gently before serving.
** Spray or rub the measuring cup with vegetable oil before measuring the honey so that it will pour right out without sticking to the sides of the cup.
"When summer is at its height and the peaches are so ripe that you can smell their sweet aroma just by walking by, it’s time for this bright salad—a fun twist on the traditional caprese salad of mozzarella, tomatoes, and basil. This version is really lovely, both from a flavor and visual standpoint, and it comes together in minutes. Just be sure to allow some time for everything to get nice and chilled. First things first: Seek out the best mozzarella you can for the salad. If there’s a market close to you that makes it fresh, that’s fantastic, but very good mozzarella can be found at your local grocery store. For salads, I like the type packed in water best." — Joanna Gaines
- RELATED: 5 Easy Chicken Salad Recipes
Makes 4 servings
PREP: 10 minutes, plus chilling (for the dressing)
- ½ cup white balsamic vinegar
- ¼ cup extra virgin olive oil
- 2 white peaches, chilled
- 2 yellow peaches, chilled
- Two 4-ounce fresh mozzarella balls, preferably water-packed
- 10 fresh basil leaves, torn
- 1 teaspoon flaky salt
- 1 teaspoon freshly ground black pepper
- In an 8-ounce screw-top jar, combine the vinegar and oil. Screw on the lid and shake well. Refrigerate until well chilled. The dressing can be made ahead and stored in the jar in the refrigerator for up to 1 week.
- Remove the pits from the peaches and cut them into ½-inch-thick slices or wedges. Drain the mozzarella if necessary and pat it dry. Use a sharp knife to cut it into ¼-inch-thick slices.
- On a serving platter, decoratively arrange slices of the white peaches, yellow peaches, and mozzarella. Scatter the basil leaves on top, drizzle over the dressing, and sprinkle the flaky salt and pepper on top. Serve at once.
"I remember early on in my marriage a friend of mine shared this simple recipe with me, and I couldn’t believe how delicious it was for the little amount of work it required. There’s something about the blend of a graham cracker crust, lemon filling, and fresh whipped cream that makes for a perfect dessert. Plus, it’s really beautiful!" — Joanna Gaines
- RELATED: Dessert for Breakfast
Makes 8 servings
PREP: 20 minutes
COOK: under 20 minutes
COOL: 1½ hours
- Vegetable oil spray
- 1½ cups crushed graham crackers (from about 27 squares)
- ⅓ cup sugar
- 6 tablespoons salted butter, melted
- 3 cups sweetened condensed milk
- 3 egg yolks
- ⅔ cup fresh lemon juice (from 3 to 4 lemons)
- Pinch of sea salt
Whipped Cream Topping
- 1 cup heavy cream
- 2 tablespoons sugar
- 1 teaspoon pure vanilla extract
- Lemon slices
- Grated lemon zest
- Mint sprigs
- To make the lemon pie: Preheat the oven to 350ºF. Lightly spray a 9-inch pie plate with vegetable oil.
- In a large bowl, combine the crushed graham crackers and ⅓ cup of the sugar and stir to blend. Stir in the melted butter until well blended. Press the cracker mixture onto the bottom and up the sides of the prepared pie plate. Bake until firm, about 8 minutes.
- Meanwhile, in a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld electric mixer), beat the condensed milk, egg yolks, lemon juice, and salt on medium speed for 4 minutes.
- Pour the mixture into the baked pie crust. Return to the oven and bake until the center is set when the pan is gently nudged, about 10 minutes.
- Cool the pie on a rack for 30 minutes. Place in the refrigerator until set, at least 1 hour and up to 3 days.
- Just before serving, make the whipped cream topping: In a medium bowl, with a handheld electric mixer, beat the cream, sugar, and vanilla on high speed until fluffy and the cream holds a soft peak when you pull the beater out of the bowl.
- Spread the cream on the cooled pie. Garnish with fresh lemon slices, a sprinkle of lemon zest, and mint sprigs.
From Magnolia Table by Joanna Gaines. Copyright © 2018 by Joanna Gaines. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.
Cook Like Your Favorite Fixer Upper Star
Dig in to 122 more of Joanna's go-to recipes (plus family stories!) in her Magnolia Table cookbook, available for purchase now.