Cooking with Author J. A. Jackson

In the Kitchen with… Author J. A. Jackson shares favorite recipes…


I am the author, J. A. Jackson, and I love to cook. Even though I was born in Arkansas my parents come from Texas and Louisiana and our family recipes are rich with these influences. I list my mother’s buttermilk fried chicken recipe and creole potatoes salad recipe here. I learned to cook them in my mother’s kitchen, as a child, and have found them to be timeless.

Also, I’d like to add that I grew up on the Southside of Chicago and enjoyed all the wonderful flavors a Taste of Chicago provided. While growing up in Chicago I came to love Shrimp Egg Foo Young, I have listed it here, as well. A little tidbit about my Shrimp Egg Foo Young recipe. I didn’t learn this recipe until I moved to California and discovered it wasn’t regularly on the menu at many Chinese Restaurants in my area. So, I sought out recipes and found this one to be easy to make. I cook it often as it is a quick go to recipe that is loved by all.

Well, there you have it. A few of my favorite recipes. I hope you enjoy cooking them as much as I do.

About the Author

J.A. Jackson is the pseudonym for an author, who loves to write deliciously sultry adult romantic, suspenseful, entertaining novels with a unique twist. She lives in an enchanted little house she calls home in the Northern California foothills. She fell in love with writing as a small child. She was born in Arkansas and comes from a family rich in story tellers. She spent over ten years working in the non-profit sector where she wrote grants, press releases and contributed many stories to their newsletter. She was their Newsletter editor for over ten years. She loves growing roses, a good pot of hot tea, chocolate, magical stories, suspense stories, ghost stories, and reading Jane Austen again and again in her past time.

Buttermilk Fried Chicken

1 Quart buttermilk

3 tablespoons salt

4 pounds of bone in chicken pieces (drumsticks, thighs, wings etc)

5 cups all-purpose flour

1 &1/2 teaspoon dried thyme

1 teaspoon pepper

½ teaspoon garlic powder

5 cups of vegetable oil

In a large bowl — Whisk together 3 ¼ cups of the buttermilk and the salt together. Make sue salt dissolves.

Add Chicken & coat chicken thoroughly in Buttermilk mixture, the cover the blow and place in the refrigerator for at least one hour

After one hour has passed.

In another large bowl whisk together the rest of the flour, thyme, pepper and garlic powder

Next Use your favorite Dutch oven, or Cast-Iron Skillet, Frying Skillet etc. My mother always felt the Dutch Over pot works best if you don’t have one use a high walled cast-iron skillet with a lid. Or use your favorite frying skillet.

Pour in ENOUGH OIL for frying (Yep) I’m trusting that you know what ENOUGH IS). Heat skillet to frying temperature.

(At the same time, you start your skillet or Dutch oven. ALSO PREHEAT you baking oven to 315 degrees)

Next remove the chicken buttermilk and then coat it in the flour mixture and slowing place in a couple of chicken pieces heated frying skillet or Dutch oven

Fry over medium heat and turn chicken pieces every four minutes or as they brown, add more pieces to fryer as space allows. Turn chicken every four minutes as they brown to make sure evenly brown all way around.

After browning chicken on all sides approximately for 10 minutes

DRAIN chicken pieces as they finish on a paper towel and then Place in your OVEN for 15 MINUTES before serving

Creole Potato Salad

3 lbs. red skinned pot (you don’t have to peel them)

6 large eggs, hard boiled, peeled and chopped

1 bunch scallions chopped

4 stalks celery, chopped

The juice of 2 lemons

1/2 cup dill pickles…finely chopped

1 cup good mayonnaise

2 tablespoon yellow mustard

1 tablespoon horseradish

1 tablespoon Course salt

2 teaspoons black pepper

2 teaspoons cayenne pepper

Cook potatoes whole starting in COLD water and cover.

Check the Potatoes. (run under cold water to stop the cooking process)

When cool enough to handle, cut into medium sized pieces. Add rest of ingredients and mix well. Refrigerate. Serve COLD.

Shrimp Egg Foo Young

4 eggs

8 ounces fresh bean sprouts

1/3 cup thinly sliced green onions

1 cup cooked shrimp

1/4 teaspoon garlic powder

2 tablespoons vegetable oil

3 cups chicken broth

2 tablespoons cornstarch

2 tablespoons sugar

2 tablespoons soy sauce


  1. Beat together the eggs, bean sprouts, green onions, shrimp, and garlic powder in a bowl until well-combined. Heat the oil in a skillet over medium heat, and scoop about 1/2 cup of the egg mixture into the skillet to make a patty. Fry until golden brown, about 4 minutes per side, and repeat with the remaining egg mixture. Set the patties aside.
  2. Make the Sauce — Whisk together the chicken broth, cornstarch, sugar, vinegar, and soy sauce in a saucepan over medium-low heat until the sauce simmers and thickens, about 5 minutes. Spoon the sauce over the patties.
The Sweet Pepper Cajun Cookbook!



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