10 Cooking Mistakes True Southerners Never Make

Cooking in the South isn’t just about making a meal—it’s about tradition, love, and a whole lot of flavor. I learned that from my grandma, who could whip up fried chicken or a pound cake that made everyone at the table quiet with the first bite. She always said cooking was about more than following a recipe; it was about knowing what not to do.

Some mistakes are just little hiccups, but others? Well, they’ll have your dish turning out all wrong and might even have your grandma shaking her head from above. Over the years, I’ve picked up her wisdom and made a few mistakes of my own, so trust me when I say, these are the things no true Southerner lets slide in the kitchen. If you want food that tastes like home, you’ve got to do it the right way—or not at all.

Don’t Overcrowd the Pan

When frying chicken, you’ve got to give those drumsticks and thighs some space. If you crowd the pan, the oil temperature drops, and instead of crispy golden goodness, you’ll get soggy, uneven results.

Fry in batches if you have to—just keep the chicken warm in the oven while you finish the rest. Trust me, your patience will pay off with perfectly crispy chicken that’ll have everyone asking for seconds.

Season That Flour

Fried chicken without seasoned flour? Grandma would have sent me straight back to the kitchen. The flour is just as important as the marinade or brine—it’s where all the flavor locks in. A little salt and pepper isn’t enough.

I mix in smoked paprika, garlic powder, cayenne, and whatever else I’m in the mood for that day. Remember, if you wouldn’t sprinkle it on the chicken, don’t put it in the flour. So go heavy on the seasoning—it makes all the difference.

Keep Your Cast Iron Seasoned

An unseasoned cast iron skillet is basically a crime in a Southern kitchen. If it’s not slick and shiny, your food’s gonna stick, and that’s just not okay. Grandma always kept hers perfectly seasoned, and she taught me that caring for cast iron is an act of love.

After every use, wipe it out, rub it with a little oil, and give it a quick bake in the oven. It’s easy, and your skillet will thank you. Plus, everything from cornbread to fried pork chops just tastes better cooked in a well-loved cast iron.

Never Run Out of Food

Running out of food is a Southern no-no. You never know who might drop by, and the last thing you want is an empty table. Cook like you’re feeding an army, and you can send guests home with plates full of leftovers.

It’s better to have too much than not enough. Keep extra sides on hand, and don’t be afraid to double up on the cornbread or mashed potatoes. Leftovers are a blessing, not a burden.

Taste Everything As You Cook

Not tasting as you go is how dishes end up bland or over-seasoned. Grandma called it “quality control,” and she was all about it. She’d hand me a spoon and say, “Try this—what does it need?” and it’s a habit that stuck with me.

From soups to gravies, every step is a chance to adjust. A pinch of salt here, a splash of vinegar there—those little tweaks make the difference between good and unforgettable. So grab a spoon and taste.

Don’t Over-Mix Your Pound Cake Batter

When I was little, my grandma let me “help” make pound cake, and by help, I mean I got to hold the mixer. The one thing she always told me? “Stop as soon as it’s mixed, or you’ll ruin it.” Over-mixing makes the cake dense, and not in the good, Southern way.

These cakes are supposed to be rich but still soft and buttery. You only want to mix until the wet and dry ingredients come together. If you’re worried about lumps, don’t be. It’s better to see a lump than serve a brick.

Keep That Butter Ice Cold

Biscuits and pie crusts are serious business in a Southern kitchen, and nothing ruins them faster than warm butter. Cold butter makes for flaky layers, and flaky layers make you proud to serve them.

I keep my butter in the freezer until the second I’m ready to use it. If your hands run warm like mine, use a fork or pastry cutter instead of working it in by hand. Trust me—those buttery, flaky layers are worth the extra effort.

Let Your Meat Rest

I learned this the hard way when I first started cooking for my husband. I’d pull the meat off the heat and slice it right away because we were starving. Big mistake. Every time, it’d end up dry and disappointing -which is how I learned patience makes it perfect.

Now I tent the meat with foil and let it sit for at least five minutes. The juices stay put, and the meat is so much better. Plus, it gives you time to finish setting the table—or sneak a quick taste of dessert.

Slice Meat the Right Way

If you’ve ever chewed through a piece of steak that felt like shoe leather, you know why this one matters. Cutting meat with the grain leaves it tough, and nobody wants that. Look at the lines, then cut across them—it’s that simple.

I make a point to check the grain before slicing anything. It takes just a few seconds and makes a world of difference. Even my picky toddler will eat steak when it’s sliced right, and that’s saying something.

Save That Bacon Fat

Throwing out bacon grease? Grandma would’ve had my head for even thinking about it. “That’s flavor you don’t have to pay for,” she’d say while pouring it into her little jar by the stove.

I use it for everything—fried eggs, green beans, cornbread—you name it. If I’m cooking something Southern, odds are I’m reaching for that jar. And if you’re not saving it, at least don’t pour it down the sink. Let it cool and toss it in the trash. But honestly? You’re missing out if you’re not saving it for later.