3 Classic Southern-Inspired Recipes From John Seymour

Posted on Aug 10, 2015 10:15am

Chef John Seymour made his first appearance on The Talk on Monday to promote his restaurant, Sweet Chick. After years of working behind the bar of many of Manhattan's most well known spots, John ventured out with his wife to open the popular burger joint Pop’s of Brooklyn in 2007 before adding 2 more NYC locations. Sweet Chick is his Southern-inspired restaurant which also has two locations - Brooklyn and Lower East Side. Check out some of his delicious recipes below!

Sweet Tea-Brined Fried Chicken with Dried Cherry Waffle


1/2 cup sweet tea
Tbsp. dried oregano
Tbsp. garlic powder
Tbsp. dried thyme, divided
7 tbsp. kosher salt, divided
1 Tbsp. plus 1 ½ tsp. ground black pepper, divided
1 Whole chicken, cut or 10 separate chicken pieces (thigh drumsticks, wings and breasts)
2 cups buttermilk
4 cups flour
1/4 cup cornstarch
1 tbsp. paprika
4 cups vegetable oil


Combine ½ gallon water, sweet tea, oregano, garlic powder, 1 tbsp. thyme, 6 tbsp. salt and 2 tbsp. black pepper in a large pot to create a brine. Add the chicken pieces, cover and refrigerate for 24 hours.

Remove chicken from brine and pat dry with paper towels.

Pour buttermilk in a large bowl. In a second large bowl, combine flour, cornstarch, paprika, 1 tbsp. thyme, 1 tbsp., kosher salt, and 1 ½ tsp. black pepper.

Dredge each piece of chicken in the flour mixture to completely coat, then shake well to remove the excess. Then dip chicken completely in the buttermilk, then dredge again in the flour mixture.

Add the vegetable oil to a 12” cast iron or heavy-bottomed skillet and heat to 300°. Carefully place half the chicken pieces into the pan. Cook chicken in oil for 15 to 20 minutes, flipping once, until the chicken is golden-brown and crispy, and the internal temperature reaches 165°. Let the cooked chicken drain on paper towels or a wire rack set over a baking sheet. Return the oil to 300° and repeat with the remaining pieces.

Dried Cherry Waffle

Dried Cherries Recipe:

Dried cherries 1/2 cup
Apple cider vinegar 1/2 cup

Soak for at least an hour.

Waffle Recipe:

10 oz. Flour
1tbsp. plus 1 1/2 tsp Baking powder
1/2tsp. Salt
4 Egg Yolks
2 cups milk
5 oz. Melted butter


First combine flour, salt, and baking powder into a mixing bowl.
Add egg yolks, milk, and melted butter and whisk until combined (small lumps are okay).

4 Whites
3 tbsp. Sugar

In a separate bowl, whip egg whites to soft peak, and add sugar. Continue to whip to stiff peak.

Gentle fold the egg whites in the waffle batter.
Pre-heat waffle iron and spray with non-stick cooking spray. Pour individual servings of batter of onto hot waffle iron. Cook until golden brown.

See Also: 3 Signature Recipes From Valerie Bertinelli

Sweet Chick’s Mac & Cheese


1lb box medium pasta shells, cooked
1qt whole milk
1/2C Heavy Cream
4oz. Fontina Cheese , shredded
6oz. cheddar cheese, shredded
6oz. gruyere cheese, shredded
2oz. butter
1/2C flour
Salt, pepper and nutmeg, to taste
Ritz cracker, crushed


Melt butter in medium sized sauce pot and whisk in flour to make a roux.
Slowly begin whisking in milk and heavy cream.
Simmer briefly until sauce is thickened.
Remove pot from heat and whisk in the cheeses a handful at a time until melted.
Season with salt, pepper and fresh nutmeg to taste.
In a large pot mix cheese sauce and cooked pasta shells.
Cook over low heat until pasta is warmed through and coated evenly with the cheese sauce.
Plate in a bowl and garnish with crushed Ritz cracker.

See Also: Richard Blais Gives Us A New Spin On Surf And Turf

Sweet Chick’s Mississippi Mud Jar

Components to mud jar:

chocolate cake
chocolate pudding
marshmallow topping

Chocolate Pudding:

2 oz. milk
3 oz. cream
1 oz. sugar
3 yolks
2 1/2 tsp cornstarch
1tsp vanilla extract

2 oz. Milk
1/4 cup Sifted cocoa
1 oz. Semi-sweet chocolate
Salt pinch


Combine milk, cream and sugar in a small pot and heat for 4-5 minutes. Mix yolk, cornstarch and vanilla extract in a separate bowl and pour in the warm diary and whisk together in the bowl. Put mixture back in pot over medium heat, cook under a low flame until it thickens. Put in mixing bowl adding milk, sifted cocoa, semi-sweet chocolate and salt, slowly whipping together until cooled. Then refrigerate for at least 4 hours or ideally overnight until set.

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Chocolate Cake:

2/3 cup butter, softened
1-2/3 cups sugar
2 cups all-purpose flour
2/3 cup baking cocoa
1-1/4 teaspoons baking soda
1 teaspoon salt
1-1/3 cups milk


In a bowl, cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with milk, beating until smooth after each addition. Pour batter into a greased and floured 13-in. x 9-in. pan. Bake at 350° for 35-40 minutes, then take out of the oven until cool.

Praline Recipe:

1/2 cup Brown sugar
1/4 cup Sugar
1/4 cup Water
1/4 cup Cream
1/2 tsp Baking soda
1/2 tsp Salt
1 cup Pecans, toasted


In a pot, add brown sugar, white sugar, water and cream together and cook to 240 degrees.
Then add in baking soda, salt and pecans. Mix well and then transfer by the spoonful onto prepared sheet pan lined with parchment paper. Allow to cool. When completely cooled, put in a food processor and grind to crumbs.

Marshmallow Topping

4 oz. egg whites
8 oz. sugar
1 tbsp. vanilla extract


Add eggs whites and sugar into a double boiler and cook over a medium flame until sugar is melted.
Once sugar has melted, transfer contents to a mixing bowl and whip until cooled, and fluffy.
Add a tsp of vanilla and mix well. Put marshmallow mixture into a piping bag.

Final Assembly:
Cut out a piece of chocolate cake with a round cutter put at bottom of an 8 oz. mason jar. Put chocolate pudding in jar until it reaches 1/2" from the top of the mason jar. Add a generous amount of praline then pipe marshmallow topping on top. Using a long-nosed lighter, torch the marshmallow topping atop of the mason jar.

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