Fried Chicken, Collard Greens, and Honey Butter Cornbread

300 mins
Serves 1
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Directions

  1. 1Pat dry the chicken thighs and legs with a paper towel.
  2. 2Pat dry the chicken thighs and legs with a paper towel.
  3. 3Pat dry the chicken thighs and legs with a paper towel.
  4. 4Season the chicken with salt, pepper, garlic, paprika, onion, creole, and Italian seasonings.
  5. 5Season the chicken with salt, pepper, garlic, paprika, onion, creole, and Italian seasonings.
  6. 6Season the chicken with salt, pepper, garlic, paprika, onion, creole, and Italian seasonings.
  7. 7Add Louisiana hot sauce to the chicken for a marinade.
  8. 8Add Louisiana hot sauce to the chicken for a marinade.
  9. 9Add Louisiana hot sauce to the chicken for a marinade.
  10. 10Pour buttermilk over the seasoned chicken.
  11. 11Pour buttermilk over the seasoned chicken.
  12. 12Pour buttermilk over the seasoned chicken.
  13. 13Mix the chicken and marinade thoroughly.
  14. 14Mix the chicken and marinade thoroughly.
  15. 15Mix the chicken and marinade thoroughly.
  16. 16Cover the bowl with cling wrap and refrigerate for 3-4 hours.
  17. 17Cover the bowl with cling wrap and refrigerate for 3-4 hours.
  18. 18Cover the bowl with cling wrap and refrigerate for 3-4 hours.
  19. 19Stack the collard green leaves, roll them up, cut off the stems, slice down the middle, and chop them all up.
  20. 20Stack the collard green leaves, roll them up, cut off the stems, slice down the middle, and chop them all up.
  21. 21Stack the collard green leaves, roll them up, cut off the stems, slice down the middle, and chop them all up.
  22. 22Wash the chopped collard greens in the sink five to six times until the water is clear.
  23. 23Wash the chopped collard greens in the sink five to six times until the water is clear.
  24. 24Wash the chopped collard greens in the sink five to six times until the water is clear.
  25. 25Chop an onion and garlic.
  26. 26Chop an onion and garlic.
  27. 27Chop an onion and garlic.
  28. 28Sauté the chopped onion and garlic in olive oil at the bottom of a large pot.
  29. 29Sauté the chopped onion and garlic in olive oil at the bottom of a large pot.
  30. 30Sauté the chopped onion and garlic in olive oil at the bottom of a large pot.
  31. 31Add a smoked turkey drum to the pot with the sautéed onion and garlic.
  32. 32Add a smoked turkey drum to the pot with the sautéed onion and garlic.
  33. 33Add a smoked turkey drum to the pot with the sautéed onion and garlic.
  34. 34Pour 4 cups of chicken stock into the pot.
  35. 35Pour 4 cups of chicken stock into the pot.
  36. 36Pour 4 cups of chicken stock into the pot.
  37. 37Gradually add the collard greens to the pot, allowing them to wilt down.
  38. 38Gradually add the collard greens to the pot, allowing them to wilt down.
  39. 39Gradually add the collard greens to the pot, allowing them to wilt down.
  40. 40Season the collard greens with paprika, salt, pepper, garlic, onion, red pepper flakes, creole, brown sugar, butter, and chicken bouillon.
  41. 41Season the collard greens with paprika, salt, pepper, garlic, onion, red pepper flakes, creole, brown sugar, butter, and chicken bouillon.
  42. 42Season the collard greens with paprika, salt, pepper, garlic, onion, red pepper flakes, creole, brown sugar, butter, and chicken bouillon.
  43. 43Stir everything together, cover the pot, and let it simmer for about 2 hours.
  44. 44Stir everything together, cover the pot, and let it simmer for about 2 hours.
  45. 45Stir everything together, cover the pot, and let it simmer for about 2 hours.
  46. 46Remove the turkey bone from the collard greens as the meat falls off.
  47. 47Remove the turkey bone from the collard greens as the meat falls off.
  48. 48Remove the turkey bone from the collard greens as the meat falls off.
  49. 49Let the collard greens simmer for about 2 more hours.
  50. 50Let the collard greens simmer for about 2 more hours.
  51. 51Let the collard greens simmer for about 2 more hours.
  52. 52Prepare 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.
  53. 53Prepare 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.
  54. 54Prepare 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.
  55. 55Prepare 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.
  56. 56Prepare 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.
  57. 57Prepare 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.
  58. 58Pour the wet ingredients into the dry ingredients and mix them together to form the cornbread batter.
  59. 59Pour the wet ingredients into the dry ingredients and mix them together to form the cornbread batter.
  60. 60Pour the wet ingredients into the dry ingredients and mix them together to form the cornbread batter.
  61. 61Pour the cornbread batter into a hot cast-iron skillet with melted butter.
  62. 62Pour the cornbread batter into a hot cast-iron skillet with melted butter.
  63. 63Pour the cornbread batter into a hot cast-iron skillet with melted butter.
  64. 64Bake the cornbread in the oven for 20-25 minutes.
  65. 65Bake the cornbread in the oven for 20-25 minutes.
  66. 66Bake the cornbread in the oven for 20-25 minutes.
  67. 67Take the marinated chicken out of the fridge.
  68. 68Take the marinated chicken out of the fridge.
  69. 69Take the marinated chicken out of the fridge.
  70. 70In a bowl, combine flour, cornstarch, and the same seasonings used earlier for the chicken marinade (paprika, salt, pepper, garlic, onion, creole, Italian seasonings).
  71. 71In a bowl, combine flour, cornstarch, and the same seasonings used earlier for the chicken marinade (paprika, salt, pepper, garlic, onion, creole, Italian seasonings).
  72. 72In a bowl, combine flour, cornstarch, and the same seasonings used earlier for the chicken marinade (paprika, salt, pepper, garlic, onion, creole, Italian seasonings).
  73. 73Dredge each piece of marinated chicken in the seasoned flour mixture, ensuring it's fully coated.
  74. 74Dredge each piece of marinated chicken in the seasoned flour mixture, ensuring it's fully coated.
  75. 75Dredge each piece of marinated chicken in the seasoned flour mixture, ensuring it's fully coated.
  76. 76Place the breaded chicken on a wire rack to set.
  77. 77Place the breaded chicken on a wire rack to set.
  78. 78Place the breaded chicken on a wire rack to set.
  79. 79Heat oil to 350 degrees Fahrenheit in a deep fryer or large pot.
  80. 80Heat oil to 350 degrees Fahrenheit in a deep fryer or large pot.
  81. 81Heat oil to 350 degrees Fahrenheit in a deep fryer or large pot.
  82. 82Carefully drop the breaded chicken pieces into the hot oil.
  83. 83Carefully drop the breaded chicken pieces into the hot oil.
  84. 84Carefully drop the breaded chicken pieces into the hot oil.
  85. 85Fry the chicken for about 12-15 minutes until golden brown and cooked through.
  86. 86Fry the chicken for about 12-15 minutes until golden brown and cooked through.
  87. 87Fry the chicken for about 12-15 minutes until golden brown and cooked through.
  88. 88Plate the fried chicken, collard greens, and a slice of honey butter cornbread.
  89. 89Plate the fried chicken, collard greens, and a slice of honey butter cornbread.
  90. 90Plate the fried chicken, collard greens, and a slice of honey butter cornbread.
  91. 91Brush honey butter over the fried chicken and cornbread.
  92. 92Brush honey butter over the fried chicken and cornbread.
  93. 93Brush honey butter over the fried chicken and cornbread.
  94. 94Add some vinegar to the collard greens.
  95. 95Add some vinegar to the collard greens.
  96. 96Add some vinegar to the collard greens.
  97. 97Add hot sauce to the fried chicken.
  98. 98Add hot sauce to the fried chicken.
  99. 99Add hot sauce to the fried chicken.

Ingredients

  • chicken thighs and legs
  • chicken thighs and legs
  • chicken thighs and legs
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • garlic
  • garlic
  • garlic
  • paprika
  • paprika
  • paprika
  • onion
  • onion
  • onion
  • creole seasoning
  • creole seasoning
  • creole seasoning
  • Italian seasoning
  • Italian seasoning
  • Italian seasoning
  • Louisiana hot sauce
  • Louisiana hot sauce
  • Louisiana hot sauce
  • buttermilk
  • buttermilk
  • buttermilk
  • collard greens
  • collard greens
  • collard greens
  • onion
  • onion
  • onion
  • garlic
  • garlic
  • garlic
  • smoked turkey drum
  • smoked turkey drum
  • smoked turkey drum
  • 4 cups chicken stock
  • 4 cups chicken stock
  • 4 cups chicken stock
  • paprika
  • paprika
  • paprika
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • garlic
  • garlic
  • garlic
  • onion
  • onion
  • onion
  • red pepper flakes
  • red pepper flakes
  • red pepper flakes
  • creole seasoning
  • creole seasoning
  • creole seasoning
  • brown sugar
  • brown sugar
  • brown sugar
  • butter
  • butter
  • butter
  • chicken bouillon
  • chicken bouillon
  • chicken bouillon
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 cup yellow cornmeal
  • 1 cup yellow cornmeal
  • 1 tbsp baking powder
  • 1 tbsp baking powder
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.66 cup sugar
  • 0.66 cup sugar
  • 0.66 cup sugar
  • 1 cup milk
  • 1 cup milk
  • 1 cup milk
  • 0.5 cup butter
  • 0.5 cup butter
  • 0.5 cup butter
  • 0.33 cup honey
  • 0.33 cup honey
  • 0.33 cup honey
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • vinegar
  • vinegar
  • 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.
Fried Chicken, Collard Greens, and Honey Butter Cornbread | Clip Recipe