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I grew up here in the deep south (still live here) and some of the stuff she makes grosses even me out.
Southern cooking does have a good bit of regional variation (coastal, piedmont, etc) but she is on this big butter, cream, egg and butter kick that spoils some really good dishes and seems to be making up stuff.
I have NEVER heard of this dish. I can do a LOT of fried stuff but this is crazy.
Fried butter.....what is the point? I can't taste good unless you are eating butter out of the fridge with a spoon at night.

How about "swamp salad". Excellent in the summer!!
Here is the recipe

link http://www.raspberryworld.com/recipes/swamp.html

Swamp Salad

Serves 25 (you can cut back on this recipe for fewer)

Although I live in Connecticut now, I originally came from the deep south - Valdosta, Georgia to be specific. If you've ever driven to Florida on I-75, you passed through Valdosta right before you hit the Florida line. What we've got down there is spanish moss, azaleas, the best high school football in the USA, and swamps. This summertime salad recipe is direct from Ocean Pond, a great southern restaurant. (I also have the version that serves 200, if you're having a crowd . . . just write me email and I'll send it to you.)

Ingredients:

* 5 pounds tomatoes (fresh summer tomatoes only!), sliced or quartered to fit saltines
* 2 1/2 pounds sweet white onions (Vidalia), cut small
* 1 1/2 quarts hamburger dill chips, undrained
* 1 quart cider vinegar
* 1 pound brown sugar
* salt and pepper to taste
* 1 pound box saltines
* 1 or 2 blocks cheddar cheese, cut in pieces

Method

1. Heat together cider vinegar and brown sugar to melt sugar. Cool.
2. Mix together tomatoes, onions, pickles, and vinegar/sugar mixture in a LARGE bowl. Add salt and pepper.
3. Allow salad to stand 30 minutes. Add ice cubes to keep crisp.
4. Serve with saltines and cheese squares.

an old people dinner at some relatives that you had to eat. Iceberg salad with canned beets and olives served with a french dressing. main course is a blur (my memory tries to forget) but consisted of soggy overcooked greenbeans with fake salt, watery mashed potatoes with fake butter, burnt canned cresent rolls, and overcooked no seasoned dried out baked white fish. But desert was the kicker. Lime jello with green olives mixed in and a big spoon of miracle wrip on top.
ok, now i have grossed myself out with that memory.....

Pulled pork bbq sandwich with a side of spicy hot pork rinds and an ice cold beer!..mmmm.......now i'm hungry!

Being a Pan-Southerner who has tried almost all kinds of 'que (including my vegan phase and my special tofu 'que....) I must say I feel that each regional variation must be judge within its own confines. It is fine to compare what is the best place that serves that style of bbq (carolina, texas, memphis, kc etc) but I do not even try to rate which style or region is the 'best". I love them all for their own uniqueness. Some days I want that vinegary pulled pork sandwich, some days a dry rubbed rib, or a texas brisket sandwich, or a thick KC sauced up sliced beef. And horrors of horrors I sometimes have TWO Regional styles at the same time and enjoy both for just being what they are.