Willie Nelson Comfort Food Is Trending: 11 Texas Plates the Country Legend Would Pull Up a Chair For

Willie Nelson comfort food is having a moment, with searches for the country legend’s favorite plate breaking out on Google this month. The answer is wonderfully down to earth. In a 2017 video interview with Southern Living, Nelson named chicken fried steak as his favorite Southern food, and he also gave a nod to fried chicken and biscuits and gravy. Born in Abbott, Texas, in 1933 and raised by his grandparents, the singer behind “On the Road Again” keeps his everyday eating simple, even saying that oatmeal is about all he eats in the morning. So we set a Texas table he would happily pull up a chair to, from crispy steak smothered in cream gravy to a slice of pecan pie. Grab a napkin, because these are 11 plates worth singing about..

Chicken Fried Steak With Cream Gravy, the Heart of Willie Nelson Comfort Food

When Southern Living asked Willie Nelson to name his favorite Southern food in a 2017 video interview, he did not hesitate: chicken fried steak. Food Republic calls it his go-to comfort meal, and it is easy to see why. A thin cube steak gets a seasoned flour and egg coat, fries up craggy and golden, then disappears under peppery cream gravy. If you want even more ways to make it, browse our crispy country-fried suppers for weeknight twists on this Texas classic..

You will need: 2 cube steaks, 1 cup flour, 1 teaspoon each salt, pepper and garlic powder, 2 eggs, 1/2 cup milk, oil for frying, 3 tablespoons butter, 3 tablespoons flour and 2 cups whole milk for the gravy.

How to make it: 1. Season the flour and beat the eggs with the milk. 2. Dredge each steak in flour, dip in egg, then flour again, pressing well. 3. Fry in 1/2 inch of hot oil for 3 to 4 minutes per side until golden. 4. For gravy, melt butter, whisk in flour, then slowly add milk and cook until thick. 5. Season with lots of black pepper and pour over the steaks.

Biscuits and Sausage Gravy, Classic Willie Nelson Comfort Food

Right after chicken fried steak, Nelson told Southern Living he loves biscuits and gravy, and the pairing has followed him for decades. In the early 2000s his Austin restaurant reportedly served a plate called Willie’s Breakfast, built around biscuits and gravy with two eggs and fruit on the side. The secret is simple: tall, flaky buttermilk biscuits and a sausage gravy thick enough to coat a spoon. Split them open, ladle generously, and finish with cracked pepper. It is Willie Nelson comfort food at its most classic, the kind of breakfast that makes a long drive feel shorter.

You will need: 8 buttermilk biscuits, 1 pound breakfast sausage, 1/4 cup flour, 3 cups whole milk, salt, plenty of black pepper, a pinch of red pepper flakes.

How to make it: 1. Bake the biscuits until golden. 2. Brown the sausage in a skillet, breaking it up. 3. Sprinkle the flour over the sausage and stir for 1 minute. 4. Pour in the milk slowly, stirring until thick and bubbly. 5. Season well, split the biscuits and spoon the gravy over the top.

Southern Fried Chicken

Fried chicken made the same short list. In that Southern Living chat, Nelson said he loves fried chicken alongside biscuits and gravy, and every Texas Sunday table seems to agree that it belongs on any Willie Nelson comfort food spread. A long buttermilk soak keeps the meat juicy, while a double dip in seasoned flour builds the shaggy crust that crackles when you bite in. Fry it in a heavy skillet, keep the oil steady, and rest each piece on a rack so the bottom stays crisp. Serve it hot with biscuits or cold the next day straight from the fridge.

You will need: 3 pounds bone-in chicken pieces, 2 cups buttermilk, 2 teaspoons salt, 2 cups flour, 1 tablespoon paprika, 1 teaspoon each garlic powder, onion powder and black pepper, oil for frying.

How to make it: 1. Soak the chicken in salted buttermilk for at least 4 hours. 2. Mix the flour and spices. 3. Dredge the chicken, dip back in buttermilk, then dredge again. 4. Fry at 325°F for 12 to 15 minutes, turning, until the inside reaches 165°F. 5. Drain on a rack and salt lightly.

Simple Stovetop Oatmeal, His Everyday Breakfast

For all the gravy on this list, the real Willie Nelson comfort food at home is surprisingly plain. He told Southern Living that oatmeal in the morning is about all he eats, and he told E! that beyond it he might add an egg or two and a waffle. He has never shared a secret recipe, so keep it cozy and simple. Old-fashioned oats simmered slowly in milk turn creamy and thick, and a handful of berries or sliced banana adds sweetness without any fuss.

You will need: 1 cup old-fashioned oats, 2 cups milk or water, a pinch of salt, 1 tablespoon brown sugar or honey, berries or sliced banana, a splash of cream.

How to make it: 1. Bring the milk and salt to a gentle simmer. 2. Stir in the oats. 3. Cook on low for 5 to 7 minutes, stirring often, until creamy. 4. Rest 2 minutes off the heat. 5. Spoon into bowls and top with fruit, sweetener and a splash of cream.

Bacon and Soft Scrambled Eggs for Supper

Here is a fun twist: according to Tasting Table, Nelson saves bacon and eggs for the evening rather than the morning. He is not fussy about eggs either and has said scrambled or soft-scrambled suits him fine. Breakfast for supper is a classic Texas move after a long day, and it takes about ten minutes. Cook the bacon low until it is crisp, then use a little of the drippings to gently stir eggs into soft, glossy curds. Buttered toast is all you need on the side of this easy Willie Nelson comfort food supper.

You will need: 6 strips thick-cut bacon, 6 eggs, 2 tablespoons milk, 1 tablespoon butter, salt, pepper, chopped chives, buttered toast.

How to make it: 1. Cook the bacon in a cold skillet over medium-low heat until crisp, then drain. 2. Whisk the eggs with milk, salt and pepper. 3. Melt butter with a spoonful of bacon drippings over low heat. 4. Stir the eggs slowly until soft curds form. 5. Pull off the heat while still glossy and top with chives.

Banana-Topped Waffles, a Willie Nelson Comfort Food Favorite

Waffles keep popping up in Nelson’s food stories. Food Republic reports he is fond of them, even alongside chicken fried steak for a meaty spin on chicken and waffles, and he mentioned a waffle to E! when describing what he eats besides oatmeal. The same report says he loves bananas, which is why we pile them on top. A buttermilk batter with melted butter gives crisp edges and a tender middle. Add a warm pour of maple syrup and you have a slow Sunday morning on a plate.

You will need: 2 cups flour, 2 tablespoons sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, 2 eggs, 1 3/4 cups buttermilk, 1/2 cup melted butter, 2 bananas, maple syrup.

How to make it: 1. Heat and grease the waffle iron. 2. Whisk the dry ingredients in one bowl and the eggs, buttermilk and butter in another. 3. Stir together until just combined. 4. Cook until golden and crisp. 5. Top with sliced bananas and warm syrup.

Cast Iron Skillet Cornbread

No Texas comfort table feels finished without a wedge of skillet cornbread. Nelson grew up in the small farm town of Abbott, raised by his grandparents, and cornbread is the kind of humble side that fed rural Texas families for generations. Heating the cast iron skillet in the oven first is the trick: the batter sizzles when it hits the pan and bakes up with crunchy golden edges. Serve it warm with butter and honey, or crumble it into a bowl of beans or chili.

You will need: 1 cup yellow cornmeal, 1 cup flour, 2 tablespoons sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, 1 cup buttermilk, 2 eggs, 1/3 cup melted butter plus 1 tablespoon for the pan.

How to make it: 1. Put a 10-inch cast iron skillet in the oven and heat to 425°F. 2. Mix the dry ingredients. 3. Whisk the buttermilk, eggs and melted butter, then stir into the dry mix. 4. Add butter to the hot skillet, pour in the batter. 5. Bake 18 to 20 minutes until golden.

Crispy Fried Okra

If chicken fried steak is the star of a Texas diner plate, fried okra is the side people fight over. Slice fresh pods into coins, toss them in buttermilk, and roll them in a cornmeal coating that fries up crunchy without a hint of slime. They are poppable, salty and gone in minutes, which makes them a smart side for any of the hearty mains on this list. Season them right out of the oil with salt and a dusting of Cajun spice if you like a little heat.

You will need: 1 pound fresh okra, 1 cup buttermilk, 3/4 cup cornmeal, 1/4 cup flour, 1 teaspoon salt, 1/2 teaspoon pepper, oil for frying, Cajun seasoning (optional).

How to make it: 1. Slice the okra into 1/2 inch rounds. 2. Soak in buttermilk for 10 minutes. 3. Toss in the cornmeal, flour, salt and pepper. 4. Fry in 350°F oil in small batches for 3 to 4 minutes until golden. 5. Drain and season while hot.

King Ranch Chicken Casserole

King Ranch chicken is the potluck dish every Texan seems to have a family version of, named after the famous South Texas ranch. Layers of corn tortillas, tender shredded chicken, a creamy sauce with tomatoes and green chiles, and plenty of melted cheese bake into something between a casserole and enchiladas. It feeds a crowd, reheats beautifully and fits right in with Willie Nelson comfort food and the rural Texas spirit he has championed, including the family farms he has backed through Farm Aid since co-founding it in 1985.

You will need: 3 cups shredded cooked chicken, 12 corn tortillas, 1 can diced tomatoes with green chiles, 1 cup sour cream, 1 cup chicken broth, 1 diced onion, 1 diced bell pepper, 1 teaspoon cumin, 2 cups shredded cheddar and Monterey Jack, cilantro.

How to make it: 1. Sauté the onion and pepper. 2. Stir in the tomatoes, broth, sour cream and cumin. 3. Layer torn tortillas, chicken, sauce and cheese in a 9×13 dish, twice. 4. Top with cheese. 5. Bake at 350°F for 35 to 40 minutes until bubbly, then add cilantro.

Texas Sheet Cake to End a Willie Nelson Comfort Food Supper

Big, generous and made for sharing, Texas sheet cake is the state’s answer to a crowd-sized dessert. A thin chocolate cake bakes quickly in a large pan, and while it is still warm you pour on a glossy cocoa frosting loaded with toasted pecans so it sets into a fudgy layer. It is perfect for church suppers, family reunions and backstage birthday parties alike. Cut it into small squares, because it is rich, and pour a cold glass of milk for anyone who grabs a second piece.

You will need: 2 cups flour, 2 cups sugar, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 cup butter, 1 cup water, 1/4 cup cocoa, 2 eggs, 1/2 cup buttermilk, 1 teaspoon vanilla. Frosting: 1/2 cup butter, 1/4 cup cocoa, 1/3 cup milk, 3 cups powdered sugar, 1 cup chopped pecans.

How to make it: 1. Heat oven to 350°F and grease a half sheet pan. 2. Boil butter, water and cocoa, then whisk into the flour, sugar, soda and salt. 3. Beat in eggs, buttermilk and vanilla, spread in the pan and bake 20 minutes. 4. Boil the frosting butter, cocoa and milk, whisk in sugar and pecans. 5. Pour over the warm cake.

Classic Pecan Pie

The pecan is the official state tree of Texas, so a slice of pecan pie is the sweetest way to close out this table. Nelson’s songs have stayed timeless for decades, and so has this homemade dessert, a sweet finale for any Willie Nelson comfort food feast. A buttery crust holds a gooey brown sugar filling crowned with toasted pecans. Let it cool fully so it slices cleanly, then serve with whipped cream and a strong cup of coffee.

You will need: 1 unbaked pie crust, 1 1/2 cups pecan halves, 3 eggs, 1 cup light corn syrup, 3/4 cup brown sugar, 1/4 cup melted butter, 1 teaspoon vanilla, 1/4 teaspoon salt.

How to make it: 1. Heat the oven to 350°F and fit the crust into a 9-inch pie plate. 2. Whisk the eggs, corn syrup, brown sugar, butter, vanilla and salt. 3. Scatter pecans in the crust and pour the filling over. 4. Bake 50 to 60 minutes until set with a slight jiggle. 5. Cool at least 2 hours before slicing.