Directions
- 1Pat dry the chicken thighs and legs with a paper towel.
- 2Season the chicken with salt, pepper, garlic, paprika, onion, creole, and Italian seasonings.
- 3Add Louisiana hot sauce to the chicken for a marinade.
- 4Pour buttermilk over the seasoned chicken.
- 5Mix the chicken and marinade thoroughly.
- 6Cover the bowl with cling wrap and refrigerate for 3-4 hours.
- 7Stack the collard green leaves, roll them up, cut off the stems, slice down the middle, and chop them all up.
- 8Wash the chopped collard greens in the sink five to six times until the water is clear.
- 9Chop an onion and garlic.
- 10Sauté the chopped onion and garlic in olive oil at the bottom of a large pot.
- 11Add a smoked turkey drum to the pot with the sautéed onion and garlic.
- 12Pour 4 cups of chicken stock into the pot.
- 13Gradually add the collard greens to the pot, allowing them to wilt down.
- 14Season the collard greens with paprika, salt, pepper, garlic, onion, red pepper flakes, creole, brown sugar, butter, and chicken bouillon.
- 15Stir everything together, cover the pot, and let it simmer for about 2 hours.
- 16Remove the turkey bone from the collard greens as the meat falls off.
- 17Let the collard greens simmer for about 2 more hours.
- 18Prepare the dry ingredients for cornbread by combining 1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tbsp baking powder, 1/2 tsp salt, and 2/3 cup sugar in a bowl.
- 19Prepare the wet ingredients for cornbread by whisking 1 cup milk, 1/2 cup melted butter, 1/3 cup honey, and 2 eggs in a separate container.
- 20Pour the wet ingredients into the dry ingredients and mix them together to form the cornbread batter.
- 21Pour the cornbread batter into a hot cast-iron skillet with melted butter.
- 22Bake the cornbread in the oven for 20-25 minutes.
- 23Take the marinated chicken out of the fridge.
- 24In a bowl, combine flour, cornstarch, and the same seasonings used earlier for the chicken marinade (paprika, salt, pepper, garlic, onion, creole, Italian seasonings).
- 25Dredge each piece of marinated chicken in the seasoned flour mixture, ensuring it's fully coated.
- 26Place the breaded chicken on a wire rack to set.
- 27Heat oil to 350 degrees Fahrenheit in a deep fryer or large pot.
- 28Carefully drop the breaded chicken pieces into the hot oil.
- 29Fry the chicken for about 12-15 minutes until golden brown and cooked through.
- 30Plate the fried chicken, collard greens, and a slice of honey butter cornbread.
- 31Brush honey butter over the fried chicken and cornbread.
- 32Add some vinegar to the collard greens.
- 33Add hot sauce to the fried chicken.
Ingredients
- chicken thighs and legs
- salt
- pepper
- garlic
- paprika
- onion
- creole seasoning
- Italian seasoning
- Louisiana hot sauce
- buttermilk
- collard greens
- onion
- garlic
- smoked turkey drum
- 4 cups chicken stock
- paprika
- salt
- pepper
- garlic
- onion
- red pepper flakes
- creole seasoning
- brown sugar
- butter
- chicken bouillon
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tbsp baking powder
- 0.5 tsp salt
- 0.66 cup sugar
- 1 cup milk
- 0.5 cup butter
- 0.33 cup honey
- 2 eggs
- vinegar
Equipment
large bowlcling wrapcutting boardknifesinklarge potwhiskcast iron skilletwire rackdeep fryermetal spider skimmerbasting brushplatefork
Tips
- The chicken should marinate for 3-4 hours to absorb flavors.
- Wash collard greens multiple times until the water is clear.
- Remove the turkey drum bone after 2 hours of simmering for easier shredding.
- Fry chicken at 3500F (1750C) for 12-15 minutes until golden brown and cooked through.
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