Good Eats: Rebecca’s Okra Fritters and Stuffed and Baked Chicken (via

Okra Fritters with Stuffed & Baked Chicken

Hey people – Rebecca Lang is a friend that’s always great to have around, for a lot of reasons, but especially since her meals are the things dreams are made of – at least to this Georgia boy.  Southern-style food warms my plate and my heart.  She has great ideas for a traditional southern feast, and vegetable-based meals well.   
Buon appetite..ya’ll! – Ty

Okra Fritters

There’s nothing like homemade weeknight dinners that taste as wonderful as they are easy to make. Combining okra, flavorful chicken, and a salad is all you need to knock out the meal and win rave reviews. Okra fritters are nearly addictive and just happen to be one of my favorite ways to use the greatest of early fall crops.

One trick for cooking chicken breasts faster while ensuring they retain their moisture is to remove the bone but keep the skin. While at the grocery store, stop by the meat department first and ask your butcher to debone your chicken breasts and leave the skin on. Once you get home, you’ll be ready to cook.

Homemade okra fritters #recipe by Rebecca Lang

Okra Fritters: 20 fritters

  • 1/2 pound okra
  • 3/4 cup cornmeal
  • 1/3 cup self-rising flour
  • 1/2 cup plus 2 tablespoons buttermilk
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup vegetable oil

1. Cut the okra into 1/8-inch-thick slices. You should have about 2 cups of sliced okra. Combine the cornmeal, flour, buttermilk, egg, salt, and pepper in a large mixing bowl. Whisk until everything is combined. Stir in the okra.

2. Heat the vegetable oil in a large nonstick skillet over medium-high heat.

3. Scoop out heaping tablespoons of the okra batter and carefully place in the hot oil. Use the back of a spoon to flatten slightly in the pan. Cook for 2 to 3 minutes per side, or until browned and crispy. Drain on paper towels. Repeat with the remaining batter.

Stuffed & Baked Chicken Recipe

Stuffed and baked chicken #recipe by Rebecca Lang

Stuffed and Baked Chicken: Serves 4

  • 3 ounces country ham
  • 4 ounces goat cheese, softened
  • 1 tablespoon finely chopped fresh sage
  • 1 tablespoon freshly squeezed lemon juice
  • 1/8 teaspoon freshly ground black pepper
  • 4 boneless chicken breasts, skin on
  • 1 tablespoon olive oil

1. Preheat the oven to 425˚F.

2. Finely dice the ham. Heat a small frying pan over medium heat. Add the ham and cook for 4 to 5 minutes, or until slightly browned.

3. Meanwhile, combine the goat cheese and sage in a small mixing bowl.

4. Remove the skillet from the heat and add the lemon juice to the pan. Scrape up any browned bits from the bottom of the pan with a silicone spatula or wooden spoon. Add the ham and pan drippings to the goat cheese. Stir in the pepper.

5. Place the chicken breasts on a rimmed baking sheet. Stuff an even amount of goat cheese mixture under the skin of each chicken breast. Rub the olive oil on top of the skin.

6. Bake at 425˚F for 25 minutes, or until the skin is browned.

For more information about Rebecca Lang, visit

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Recipes reprinted with permission from Quick-Fix Southern: Homemade Hospitality by Rebecca Lang, copyright © 2011. Published by Andrews McMeel Publishing.

Photo credit: Renee Brock

Rebecca Lang

Rebecca Lang is a food writer, cooking instructor, mother of two, and a ninth-generation Southerner. Born and raised in South Georgia, she is author of four cookbooks including Southern Living’s Around the Southern Table and Quick-Fix Southern. She serves as a contributing editor for Southern Living and and teaches cooking classes across America.

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